Updated: Feb 28, 2020
1pound bonless, skinless chicken breast, diced small ½ Onions (diced) 4 Garlic Cloves (diced) 2 Hard Boiled Eggs (chopped) Green Olives (small jar) 1 Tsp Chile Powder 1 Tsp Of Cumin 1 Tsp Of Paprika 1 Tbsp Olive Oil
3 cups almond flour sifted
3 tablespoons baking powder
1/8 cup xanthan gum
9 tablespoons coconut flour
2 tablespoons apple cider vinegar
3 eggs, whisked
3 tablespoons water
Mix dough,wrap in cling wrap and set aside in the fridge to allow to cool.
Preheat oven to 385 Degrees
In a pan over medium heat, cook the onions & garlic in 1tbs of olive oil until the onions and garlic have softened.
Season the chicken with salt and pepper and add to the pan. Once combined add all the seasonings. Cook the mixture until browned about 5/6 mins and set aside.
Roll the dough flat with a rolling pin (it’s best to use parchment paper in between so it doesn’t stick). Once it’s flat and thin you could use a bowl to cut out a circle shape. Lay each circle on a greased cookie sheet until ready to assemble.
Using an empanada press, lay a circle of dough on the press so that it completely covers then add 2 spoonfuls of the chicken mixture, 2 green olives and a sprinkle of the hard boiled egg. Fold the empanada press over and squeeze firmly so that all the edges seal completely. If you do not have a press just fold over the circle dough and use a fork and gently press down on the edges to seal.
Once all the empanadas are made lightly egg wash them and cook in the oven for 15 minutes or until golden brown.
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