Gluten-Free Mini Chicken and Chorizo Empanadas
Savory mini empanadas filled with a flavorful mixture of chicken, chorizo, and spices, using gluten-free dough.
Ingredients
- 1 package Gluten-free empanada dough
- about 225 g Ground chicken
- about 113 g Chorizo
- 1/4 cup Onion
- 2 cloves Garlic
- 1 tsp Chili powder
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1 large Egg
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Sauté onion and garlic until softened.
- 2Add ground chicken and chorizo; cook until browned.
- 3Stir in chili powder, cumin, and paprika.
- 4Roll out gluten-free dough and cut into circles.
- 5Fill each circle with chicken mixture; fold and crimp edges.
- 6Brush with egg wash and bake at about 190°C for 20-25 minutes.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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