Chilean Breakfast Feast: Empanada de Pollo, Tomato & Cheese Fritters, and Avocado Smash on Toast

Allergens

Gluten (in empanada dough)

Ingredients

• 2 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 tsp salt
• 4 tbsp ice water
• 2 cups shredded cooked chicken
• 1 cup tomato, finely chopped
• 1 cup Monterey Jack cheese, grated
• 2 ripe avocados
• 1/4 cup red onion, finely chopped
• 2 tbsp lime juice
• Salt and pepper to taste
• 4 slices of crusty bread, toasted

Instructions

1. In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse meal. Stir in ice water and form dough. Wrap and chill for at least one hour.
2. Preheat oven to 375°F (190°C). Roll out the dough, cut into rounds, add chicken, tomato, and cheese filling, and fold over to make empanadas. Bake for 20 25 minutes until golden.
3. In a bowl, mash avocados, stir in red onion, lime juice, salt, and pepper. Set aside.
4. Arrange empanadas, fritters, and toast on plates. Top the toast with avocado smash and enjoy!

Chef’s Insight

To achieve a flaky empanada crust, keep butter cold and work quickly when mixing dough.

Notes

Serve immediately for the best mouthfeel and aroma.