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Saffron and Lemon Zest Spanish-Style Meat Empanada

Name: Saffron and Lemon Zest Spanish-Style Meat Empanada
Total time: 37 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 200g chicken breast; 1 onion; 1 green bell pepper; 1 tbsp olive oil; 1 egg for glaze; 200g puff pastry; salt to taste; pepper to taste; 1/2 tsp saffron threads; 1 tbsp lemon zest; 1/2 tsp ground cumin

A luxurious touch with saffron and a hint of lemon zest.

37 minutes4 servings

Method

Before sautéing onion and bell pepper, mix saffron, lemon zest, and cumin into the olive oil. Proceed with the recipe as instructed.
Preheat oven to 200°C (375°F).
Sauté onion and bell pepper in olive oil until softened.
Cook chicken until fully done, then mix with vegetables.
Place mixture in pastry, seal, brush with egg, and bake 20 minutes.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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