Thursday 8 March 2012

Gluten Free Chicken Empanadas Filling

chicken empanada
Chicken Empanadas
What I love about empanadas is that you can fill them with whatever you want. Usually when I make these I use a smoked chicken filling but for one that is really quick and easy to make but with bags of flavour, I decided not to smoke the chicken but to pan fry it instead.

chicken empanada filling
Creamy Chicken Filling
Enough for filling 10 empanadas if you use a 5" dough cutter.


1 tablespoon fresh Lime Juice
4 tablespoons Sour Cream
1 small Chicken Breast
3 large Chestnut Mushrooms
1 small Onion
30g Manchego
Good pinch of Garlic Salt
Pinch of salt
Corn Oil

  • Finely chop the onion and mushrooms
  • Cut the chicken breast into small chunks
  • Cut the manchego into small cubes
  • Heat 2 tablespoons of corn oil in a frying pan on high
  • Fry the onions until soft then add the mushrooms, chicken and salts, stir until cooked (about 3-4 minutes)
  • Take the pan off of the heat and add the sour cream, lime juice and manchego and stir until the mixed well
  • That's it, the filling is done

This is a really creamy filling that has a slight tangy flavour due to the lime and manchego, it's quite subtle once in the empanada but it works great. 

If you haven't already you may want to check out the pulled pork version, that has a much longer cooking time but is absolutely delish too.

Smoked Pork Belly recipe coming tomorrow!

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