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Chipotle Chicken Empanada

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Delicious, smoky Chipotle Chicken Empanadas made gluten-free for everyone to enjoy.

Ingredients

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  • 1 lb Boneless, Skinless Chicken Breasts
  • 2 pcs Chipotle Peppers in Adobo Sauce
  • 1 medium Onion, chopped finely
  • 1/4 cup Fresh Cilantro
  • 2 sheets Puff Pastry Sheets, gluten-free
  • 1 large Egg, for egg wash

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cook the chicken in a skillet over medium heat until no longer pink, about 6-7 minutes.
  3. Remove the chicken and let it cool slightly.
  4. Shred the cooked chicken using two forks and set aside.
  5. Sauté the chopped onion in the same skillet until softened, about 3-4 minutes.
  6. Add the shredded chicken back to the skillet.
  7. Chop the chipotle peppers finely and mix them into the chicken along with the cilantro.
  8. Season to taste with salt and pepper, adjusting the heat if necessary.
  9. Roll out one sheet of puff pastry on a floured surface.
  10. Cut circles out of the pastry, about 4-5 inches in diameter.
  11. Spoon some filling into the center of each circle.
  12. Fold the pastry over, pressing the edges to seal. Crimp edges with a fork.
  13. Beat the egg and brush the tops of the sealed empanadas with the egg wash.
  14. Place the empanadas on a parchment-lined baking sheet.
  15. Bake in the preheated oven for 20-25 minutes until golden brown.

Notes

Allow the pastry to rest for a few minutes after rolling out to develop structure. Ensure all ingredients are certified gluten-free.

Nutrition

Find it online: https://www.glutenfreez.com/chipotle-chicken-empanada/