Chilean Gluten-Free Empanadas – A Sensory Journey to South America!
Discover this mouthwatering Chilean Gluten-Free Empanadas Recipe on CookJunkie.com! Prepare these scrumptious empanadas with a perfect balance of flavors and textures, and learn the secrets behind their delectable aroma. Don't miss out on this flavorful journey to South America!
Allergens
Egg, Gluten (in original recipe), Dairy (butter)
Ingredients
- 1. 2 cups gluten
- free all
- purpose flour 2. 1/2 cup unsalted butter, cold and cubed 3. 1 large egg 4. 1/2 tsp salt 5. 4 tbsp ice water 6. 1 lb ground chicken 7. 1 medium onion, finely chopped 8. 2 cloves garlic, minced 9. 1 bell pepper, diced 10. 1 cup black olives, pitted and chopped 11. 1/2 cup raisins 12. 1 tbsp cilantro, finely chopped 13. 1 tbsp ground cumin 14. 1 tsp smoked paprika 15. Salt and pepper to taste
Instructions
- In a large bowl, combine gluten free all purpose flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in egg and ice water until dough comes together. Wrap and chill for 30 minutes.
- In a skillet, cook onion, garlic, and bell pepper until softened. Add ground chicken, spices, salt, and pepper cook until browned and cooked through. Mix in olives, raisins, and cilantro. Set aside to cool slightly.
- Preheat oven to 400°F (200°C). Divide dough into 12 portions. Roll out each portion between two sheets of parchment paper to form a thin circle. Spoon chicken mixture onto one half of each circle, leaving room for sealing the empanada. Fold dough over filling and crimp edges to seal.
- Place empanadas on a lined baking sheet and bake for 20 25 minutes, or until golden brown. Cool slightly before serving.
Chef’s Insight
The combination of sweet and savory ingredients in these empanadas creates a unique and delicious experience that will have you craving more!
Notes
For best results, use gluten-free flour specifically designed for baking to ensure the dough has the right texture.