Cuban Snack: Gluten-Free Empanada de Pollo & Picadillo Bites with Cilantro-Lime Crema

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 gluten
• free empanada wrappers (preferably store
• bought) 1 cup picadillo filling (ground beef, onion, garlic, green bell pepper, tomato sauce, olive oil, salt, black pepper, ground cumin, oregano, and bay leaf) 2 cups cooked chicken, shredded or diced 1/2 cup raisins 1/2 cup Spanish olives, sliced 1 large egg, beaten Olive oil for frying Salt and pepper to taste Fresh cilantro leaves for garnish

Instructions

1. Prepare the picadillo filling by sautéing onions, garlic, bell peppers until softened. Add ground beef, spices, and cook until browned. Stir in tomato sauce, raisins, and olives, simmering for 10 15 minutes to develop flavors.
2. Fill each empanada wrapper with a spoonful of picadillo mixture, a dollop of chicken, then fold and seal edges, brushing the sealed edge with beaten egg.
3. Heat olive oil in a frying pan over medium heat, carefully adding empanadas and fry until golden brown on both sides. Remove from heat and let cool slightly.
4. Serve warm, garnished with cilantro leaves and a side of cilantro lime crema sauce for dipping.

Chef’s Insight

Make sure to cook the picadillo filling until the flavors meld together, ensuring a richer taste in the final dish Do not overstuff the empanadas; fill them with just enough picadillo and chicken to avoid a messy eating experience

Notes

If using store-bought empanada wrappers, be sure to check the gluten-free label before purchasing The cilantro-lime crema sauce recipe can be found on CookJunkie.com under "Cilantro-Lime Crema Sauce"