Gluten-Free Chilean Brunch Delight: Mouthwatering Empanada Casera & Creamy Avo-Chile Dip

Allergens

Dairy (Butter, Mayonnaise)

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons cold unsalted butter, cubed
• 3
• 4 tablespoons ice water
• 1 1/2 cups cooked and shredded chicken
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• For the Avo
• Chile Dip:
• 2 ripe avocados, peeled and pitted
• 1/4 cup mayonnaise
• 1 tablespoon Chilean Merken spice
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together the gluten free flour, salt, and ground black pepper.
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until the dough just comes together.
4. Divide the dough into two portions and shape each into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
5. In a separate bowl, combine the shredded chicken, red bell pepper, yellow onion, cilantro, ground cumin, and smoked paprika. Mix well to incorporate flavors.
6. For the Avo Chile Dip, mash avocados in a bowl and fold in mayonnaise, Chilean Merken spice, lime juice, salt, and pepper. Adjust seasonings as needed.
7. Preheat oven to 350°F (175°C).
8. Roll out one dough disk at a time on a lightly floured surface. Cut into rounds using a 4 inch round cutter.
9. Spoon chicken mixture onto half of each circle, then brush the edges with water and fold over to form empanadas. Press edges to seal.
10. Bake empanadas for 25 minutes or until golden brown. Cool slightly before serving with Avo Chile Dip.

Chef’s Insight

The combination of flaky empanada dough and creamy Avo-Chile Dip creates a sensory experience that transports you straight to Chile!

Notes

Adjust seasonings to taste for a personalized brunch experience.