Empanadas De Pollo Al Verdeo (Chicken And Spring Onion Empanadas)

• cooking spray
• 1 tablespoon butter
• 1 bunch spring onions, finely chopped
• 1 clove garlic, minced
• 1 pound skinless, boneless chicken breasts, cut into small cubes
• salt and ground black pepper to taste
• 12 empanada pastry discs
• 1 egg, beaten

1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease with cooking spray.
2. Melt butter in a large skillet over medium heat. Cook and stir spring onions and garlic until tender, about 5 minutes. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Season with salt and pepper. Remove from heat and let cool, about 10 minutes.
3. Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
4. Transfer empanadas to the prepared baking sheets. Brush beaten egg over the tops.
5. Bake in the preheated oven until golden, 10 to 15 minutes. Let cool for 5 minutes before serving.

cooking spray, butter, spring onions, clove garlic, skinless, salt, empanada pastry discs, egg

Taken from www.allrecipes.com/recipe/258672/empanadas-de-pollo-al-verdeo-chicken-and-spring-onion-empanadas/ (may not work)