Chicken & Mushroom Empanadas with White Wine Sauce

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat olive oil and butter in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Season with salt, pepper, and smoked paprika (if using). Remove chicken from skillet and set aside.

In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their moisture, about 8-10 minutes.

Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. This creates a roux that helps thicken the sauce.

Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly reduces.

Stir in the heavy cream and cook until the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper to taste.

Return the cooked chicken to the skillet and stir to combine. Let the mixture cool slightly before assembling the empanadas.

To assemble the empanadas, place a spoonful of the chicken and mushroom filling in the center of each empanada disc.

Fold the dough over to form a half-moon shape. Seal the edges by crimping them with a fork or by folding them over and pressing firmly.

Brush the top of each empanada with the beaten egg wash.

Place the empanadas on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.

Let the empanadas cool slightly before serving. Enjoy!