Chicken Empanadas and cheesy hot chocolate

The ingredients:

Olive oil
2 chicken breasts
1 medium sized potato
1 carrot
1 small onion
2 cloves of garlic
3 bay leaf
2/3 pinches of salt
pinch of cumin
6 tablespoons of cornflour
Handful of frozen peas
2 tablespoons of chopped coriander
2 1/2 cups of pre-prepared cornflour
1 cube of vegetable stock
10 peppercorns

Serves 3/4

To prepare the dough in a large bowl, mix the white cornflour, warm water, salt and vegetable stock. Mix with a wooden spoon.

When soft and easy to handle, take it out of the bowl and mix by hand. The dough can be a little sticky so do not worry.
In a pan on medium heat, cover the chicken breasts with water and add about 10 peppercorns and bay leaves, a pinch of salt, then let it cook for about 30 minutes.

Cook the carrots so they have a bite in them and leave to the side for later.

Make sure there is water left for the filling. In a frying pan, add 2 tablespoons of oil, chopped onions and garlic, let them cook for 5 minutes. Add the cooked carrots, potatoes, peas and chopped coriander, cook for 2 more minutes and add the cooked chicken, cumin, red pepper powder, vegetable stock and the reminder water from the chicken. Remove the pepper corns and bay leaves.
Let it cook for 5 more minutes.

To assemble the empanadas, you can cover 2 chopping boards with cling film and take a little bit of the dough and make a ball just about the size of your palm. Squeeze the ball between the chopping board to 1 cm thick, flat circle. Take a spoonful of the chicken mixture and place it in the center of the dough circle, close the circle like a patty and then fry the empanadas in very hot oil until golden brown.

Optional to serve with mashed avocado and salsa.

For the cheesy hot chocolate you will need:

5 ounces of dark bitter sweet chocolate or Colombian dark chocolate
3 cups of milk of your preference
1 cinnamon stick
3 to 4 cloves
Mozzarella cheese cubed

Break up the chocolate into chunks. Chop the mozzarella cheese into chucks and leave to the side. Pour milk in to and add chocolate chunks. Stir until all the chocolate has melted. Add the cinnamon stick and cloves. stir then pour the hot chocolate through a sieve so the cinnamon stick and cloves are do not go into the cups.

Add 3/4 cubes of mozzarella cheese to each cup. Serve immediately.