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Chicken Empanada Grande with Pecorino Crust and Olives
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Our handheld large empanadas are a variation of our pot pies: made from local organic vegetables and pastured free range chicken using only the dark meat. Rosemary, Bay and Lemon, along with fresh cured olives flavor the filling. It is wrapped with hand crafted crust that uses aged sheep's milk cheese to give a little fantastic flavor and complexity.
Heating directions: Let partially thaw on counter for 1 hour prior to baking. Pre-heat oven to 400 degrees, unwrap from plastic, place on tray, cover with foil, bake for 20 minutes, remove foil and bake for another 10-15 minutes until crust is brown (turning once to get even browning).
Let rest for 5 minutes. Serve and enjoy.
Contains: WHEAT, EGG, Dairy, MUSHROOMS (powder not noticeable but there)
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