EMPANADA FILLING (CHEESY CHICKEN)

 INGREDIENTS:

 2 tbsp cooking oil

1 small onion

3 cloves garlic

1 can table cream/evaporated milk 

1 small potato(optional)

1/2 to 1 cup of cheese

salt and pepper to taste

1/2 lb ground chicken or boiled then shredded (Boil with a little salt and whole pepper corns)

PROCEDURE:

1.  Use half of your oil to pan fry diced potatoes.

2. In a medium sized pan , heat oil and saute onions and garlic.

3. Add in your chicken and saute  for 5-8 mins.

4. Once chicken is cooked, add in your cream/milk  and let it simmer for a few mins.

5. Add your potatoes and cook until liquid is slightly reduced.

6. Season with salt and pepper and let it cook on low heat.

7. Add in your cheese and give it a good mix.

8. Remove from heat and make sure the filling is cooled down before filling your dough.