This recipe makes 1 portion which contains:
Preheat vegetable oil in deep fat fryer to 180˚C.
Add olive olive oil to a pan over a medium heat, add all ingredients and stir until the chicken is cooked, approx. 5 minutes.
Place the cooked chicken mixture into a bowl, cover and set aside to cool for 10 minutes.
Add cooled chicken mixture to one half of tortilla, leaving some room at the edge.
Moisten this edge with water and fold the other half of the tortilla over the filling. Press the edges together using your finger or a fork.
Place empanada into frying basket and lower into oil, cook for 2-3 minutes, until golden brown.
Remove from fryer and serve.
MCTprocal™ & is a food for special medical purposes and must be used under medical supervision.
This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergen and other product information.
Always check with your dietitian what is suitable for you.