skinnymixer's Chicken Empanadas (gluten-free)

Servings:

Calories: 261kcal

440 g plain flour (gluten-free if required) Gluten Free: use gluten-free 400 g + 1 tsp xanthan gum
160 g water
100 g butter (dairy-free if required) cubed small
1 egg
1/4 tsp salt

Add chicken, paprika, cumin, oregano and chilli powder to a frypan over medium-high heat and brown chicken mince. Set aside.
Add oil, potato and carrot, sauté on medium heat for 5 min.
Add onion, peas and salt, saute until onion is translucent.
Add back in chicken mixture and add tomato paste. Combine over medium heat.
Set aside to cool or refrigerate until ready to make empanadas.

Add dough ingredients to mixer bowl, mix for 3 sec/speed 6/MC on. Scrape mixer bowl down and repeat 3 times.

Add dough ingredients to a feed processor and pulse. Scrape mixer bowl down and repeat 3 times.

Compress into a dough with your hands. Shape into a long roll about 30-40 cm long and refrigerate for 30 min.
Preheat fan-forced oven to 200°C and line a baking tray with baking paper.
Remove and cut into 50 g pieces, roll into balls and then flatten into a circle approximately 12-14 cm in diameter.
Using either a dumpling press or by hand place approximately 2 Tbsp of your empanada filling and fold into shape.
Brush the outer rim of the pastry with water, fold and seal by crimping the edges. This can be done with a pinching motion or automatically with the dumpling press.
Arrange on baking tray, brush with egg wash.
Cook for 20-25 min or until golden.

Gluten Free: use gluten-free flour and start with 400 g + 1 tsp xanthan gum, add additional flour if required.

Low Fodmap: Replace onion with spring onion (green part only) and use gluten-free variation.