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.
Serving suggestion
- Try with one of our keto dips.
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.
- 1 Uncooked tortilla (see recipe, contains MCTprocal™ )
- Vegetable oil* for frying As per manufacturer's instructions
- 12.5g Olive oil
- 20g Minced Chicken
- 4g Spring onions, finely chopped
- 10g Tomatoes, finely chopped
- 1g Garlic purée e.g. Gia
- 1g Sun-dried tomato purée e.g. Gia
- 1 pinch Chilli powder
- 1 pinch Fajita seasoning e.g. Schwartz
- * approximately 7g oil absorbed in cooking process and factored into nutritional content
