“Sensational Chilean-Style Empanada de Pollo: A Gluten-Free Culinary Masterpiece”

Allergens

Egg, Sesame

Ingredients

• 1. 2 cups gluten
• free all
• purpose flour (for pastry) 2. 1/2 cup cold unsalted butter, cubed 3. 1/4 teaspoon salt 4. 5 to 7 tablespoons ice water 5. 1 pound ground chicken 6. 1 medium onion, finely chopped 7. 2 cloves garlic, minced 8. 1 teaspoon smoked paprika 9. 1/2 teaspoon ground cumin 10. 1/4 teaspoon ground black pepper 11. 1/4 cup chopped fresh cilantro 12. 1 large egg, beaten for egg wash 13. 1 tablespoon sesame seeds

Instructions

1. In a large bowl, combine the gluten free all purpose 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, one tablespoon at a time, until the dough comes together. Shape into two discs, wrap in plastic wrap, and refrigerate for 30 minutes.
2. In a large skillet over medium heat, cook onion and garlic until softened. Add ground chicken, smoked paprika, cumin, and black pepper. Cook until the chicken is no longer pink, stirring to break up any lumps. Stir in chopped cilantro and remove from heat.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Remove dough from the refrigerator. On a floured surface, roll out each disc into a thin rectangle, then cut into 6 squares. Place a heaping spoonful of chicken mixture onto the center of each square. Brush the edges with beaten egg and fold the dough over to create a triangle. Press the edges together to seal, then crimp with a fork.
5. Transfer the empanadas to the prepared baking sheet, brush with egg wash, and sprinkle with sesame seeds. Bake for 20 25 minutes or until golden brown. Let cool slightly before serving.

Chef’s Insight

To achieve a flaky pastry, it is essential to keep the butter cold and not overwork the dough.

Notes

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