Mouthwatering Cuban Snack: Gluten-Free Empanadas de Pollo with Salsa Criolla

Allergens

Dairy (butter), Egg, Soy (optional - in salsa)

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 teaspoon salt
• 4 to 6 tablespoons ice water
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro
• 1 large egg, beaten
• 1 cup Salsa Criolla (see recipe below)

Instructions

1. In a large bowl, combine the gluten free flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. In a separate bowl, mix together the shredded chicken, onion, garlic, cumin, paprika, black pepper, oregano, and cilantro.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Divide the dough into 8 equal portions. On a lightly floured surface, roll out each portion into a thin circle.
5. Place a spoonful of chicken mixture onto half of each circle. Brush the edges with beaten egg and fold over to form a semi circle, sealing the edges well. Crimp the edges with a fork to seal.
6. Arrange empanadas on the prepared baking sheet, brush with remaining egg, and bake for 20 to 25 minutes or until golden brown.
7. Allow to cool slightly before serving with Salsa Criolla. Salsa Criolla: 1 cup red bell pepper, finely diced 1 cup tomato, seeded and finely diced 1/2 cup onion, finely diced 1/4 cup white vinegar 1/4 cup olive oil 1 tablespoon sugar Salt and pepper to taste

Chef’s Insight

For a more authentic experience, use traditional Cuban ingredients like Seville orange juice in the marinade and Cuban beer in the dough.

Notes

Serve these delicious gluten-free empanadas alongside rice and beans for a complete meal.