Caprese chicken turnovers

Receta en español aquí

Here in Spain there are many different versions of “empanadillas” with all kind of fillings. I like specially these ones, which reminds me the flavors of  Caprese salad: the basil, the mozzarella, the tomato...

Ingredients

400 g boneless chicken breast

2 medium tomatoes

5-6 slices mozzarella

Fresh basil to taste

Single cream as needed

Salt to taste

Extra virgin olive oil

1 egg, beaten

White sesame seeds to decorate

1 packet of "obleas para empanadillas"  I don't know if you can find this product out of Spain. But you can use puff pastry cut  into circles or another homemade dough for filling.

Directions

Cut the chicken breast into small cubes.

Grate the tomatoes. Set aside.

In a skillet over high heat, add a dash of extra virgin olive oil and saute the chicken pieces.

When chicken is done add the grated tomato, season with salt and stir to cook.

Then add some finely chopped fresh basil leaves. If you don’t have fresh basil you can use dried.

Pour some single cream and stir until mixture thickens. 

Add the slices of mozzarella cut into small pieces. Stir to melt the cheese and mix well.

Taste and add more salt if necessary.

Finally let the mixture cool slightly before filling the puff pastry.

Fill each puff pastry circle with a little of mixture, fold it in half and seal it with the tines of a fork or using a mold.

Place them on a baking tray and paint with beaten egg, decorate with sesame seeds and bake at 350ºF (180ºc) until are golden.

And enjoy!