1 large shredded chicken breast (grilled or boiled)
1 ½ cups of steamed broccoli florets
1 10.5 oz can of Campbell’s Cream of Mushroom Soup
1 block of sharp cheddar cheese (cut into ½ in. thick slices)
1 10 ct. package of frozen Goya Empanada Discs
Leave your Goya Empanada discs out to thaw on the counter in its packaging for 30-45 minutes. Preheat your oven to 350° F. Beat the egg in a bowl and set aside. One by one, lay out the empanada disc, and on one half place an even amount of chicken and broccoli florets, about ¼ to ½ in. from the edge of the disc. Add one teaspoon of the mushroom soup from the can, and then a slice of the cheese. Brush the edge of the disc with a bit of egg, and fold over sealing it by crimping the edge with a fork. Place the empanadas on a non-stick cookie sheet and bake for 25 minutes or until golden brown (for a prettier crust, you can add just a bit of water to the egg and brush the outside of the empanada. Enjoy!