Empanada de pollo y trigueros

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Empanada de pollo y trigueros. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Empanada de pollo y trigueros is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It's simple, it's fast, it tastes delicious. Empanada de pollo y trigueros is something which I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Empanada de pollo y trigueros, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Empanada de pollo y trigueros delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Empanada de pollo y trigueros is 6 - 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Empanada de pollo y trigueros estimated approx 40 minutos.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Empanada de pollo y trigueros using 7 ingredients and 6 steps. Here is how you cook that.

Restos. Yo y aprovechar los restos! 🤣 masa congelada, pechuga en la nevera...

Ingredients and spices that need to be Prepare to make Empanada de pollo y trigueros:

1. 1 masa de empanada
2. 2 filetes pechuga
3. 125 gr espárragos (a la plancha o cocidos previamente)
4. 1 puñado olivas laminadas
5. Tomate frito
6. 1 huevo para pintar
7. Semillas de chía

Steps to make to make Empanada de pollo y trigueros

1. Precalentar horno a 200ºC. Sacamos la masa de la nevera para que se atempere, mientras ponemos una sartén con un poco de aceite. Si no tenemos hechos los espárragos, es el momento de trocearlos y hacerlos a la plancha, si los tenemos hechos de antes, troceamos la pechuga y cuando esté caliente la sartén, echamos la pechuga.
2. Cuando esté casi hecha la pechuga, echamos los espárragos troceados y resolvemos un poco todo. Echamos sal.
3. Echamos tomate frito y las olivas laminadas. Un par de vueltas.
4. Extendemos la masa de empanada y en la mitad de la empanada hacia uno de los lados, vertemos el relleno de nuestra empanada dejando espacio en los bordes para poder cerrar los bordes y que nos salga el relleno.
5. Doblamos la otra mitad de la empanada hacia el lado del relleno para cerrarla, apretamos los bordes para que no se salga y pintamos la empanada con huevo. Echamos unas semillas de Chía por encima y hacemos tres cortes con el tenedor en medio de la empanada, para que pueda salir el vapor cuando esté en el horno.
6. Metemos al hornon20-30 minutos a 200ºC y lista!

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