Chilean Gluten-Free Breakfast Delight: Aromatic Empanadas and Fresh Fruit Salad

Allergens

None, except gluten-free flour for those with gluten sensitivities

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 5 tablespoons ice water
• 1 pound ground chicken
• 1 large russet potato, peeled and boiled until tender
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped green onions
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Fresh fruit salad: mango, strawberries, blueberries, kiwi, and banana
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the gluten free flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 400°F (205°C). In a skillet over medium heat, cook the ground chicken with onions, cumin, paprika, garlic powder, salt, and pepper until browned and cooked through. Set aside to cool.
3. Mash the boiled potato until smooth and creamy. Stir in the shredded cheese.
4. On a floured surface, roll out the chilled dough into 6 inch circles. Spread a layer of mashed potato mixture on half of each circle, then top with cooked chicken. Fold the dough over to create a half moon shape and seal the edges.
5. Transfer empanadas to a parchment lined baking sheet, brush with olive oil, and bake for 18 20 minutes or until golden brown.
6. While empanadas are baking, prepare the fruit salad by gently tossing all fruits in a large bowl.
7. Serve empanadas warm with the fresh fruit salad on the side.

Chef’s Insight

The combination of flaky dough and succulent fillings creates a mouthwatering experience that brings the flavors of Chile to your table.

Notes

This recipe is designed to be cinematic, sensory, and SEO-optimized for online readers.