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Smoked Chicken Salsa Empanadas
The combination of smoked chicken and fruit packs a burst of flavour into these puff pastry empanadas. Making them into triangles avoids too much unused pastry, but for a more traditional look you can cut out 5 inch (12.5 cm) circles and fold. Serve over your favourite mixed greens for a new salad idea.
Developed for Chicken Farmers of Canada by Emily Richards
Developed for Chicken Farmers of Canada by Emily Richards
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Recipe - Williams Lake
600x360_Recipe_Smoked_Chicken_Salsa_Empanadas.jpg
Smoked Chicken Salsa Empanadas
Prep Time30 Minutes
Servings16
Cook Time120 Minutes
svg/info/recipe-calories Created with Sketch. Calories300
Ingredients
2 tbsp light brown sugar
1 tbsp ancho chili powder
1 tbsp smoked paprika
2 tsp kosher salt
1 tsp dried sage leaves
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp coriander
1 chicken, about 2 lb/1 kg
1 small red onion, quartered
1 tomato, seeded and diced
1 mango, finely diced
1/3 cup fresh cilantro, chopped
pinch salt
1 lime
2 pkgs (400 g each) butter puff pastry sheets
Directions
  1. Combine sugar, chili powder, paprika, salt, sage, oregano, cumin and coriander and rub all over chicken. Cover and refrigerate for at least 12 hours or up to 24 hours.
  2. Place quartered onion in cavity of chicken and place in preheated 350°F (175°C) smoker. Close lid and smoke for about 1 ½ hours or until meat thermometer inserted in thickest part of the leg reaches 180 F (82 C). Remove from smoker and let cool until easy enough to handle and remove onion and reserve. Remove meat from the bones.
  3. Chop chicken meat and place in large bowl. Finely dice reserved red onion and add ½ cup (125 mL) to the chicken. Stir in tomato, mango, cilantro and salt.
  4. Using a rasp, remove ½ tsp (2.5 mL) of lime zest and add to bowl. Juice lime and stir into chicken mixture.
  5. Unroll pastry sheets and cut each into 4 squares. Fill each with about ⅓ cup (75 mL) of the chicken mixture. Fold into triangle and press edges to seal. Place on parchment paper lined baking sheet. Brush empanadas with egg wash. Bake in 400°F (200°C) oven for about 20 minutes or until golden brown. Let cool slightly before serving.
30 minutes
Prep Time
120 minutes
Cook Time
16
Servings
svg/info/recipe-calories Created with Sketch.
300
Calories

Shop Ingredients

Makes 16 servings
2 tbsp light brown sugar
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Rogers - Best Brown Sugar, 1 Kilogram
$4.59$0.46/100g
1 tbsp ancho chili powder
Not Available
1 tbsp smoked paprika
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Western Family - Paprika - Ground, 145 Gram
$3.90 was $4.59$2.69/100g
2 tsp kosher salt
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Windsor - Coarse Kosher Salt, 1.36 Kilogram
rewards logoFree with 3400 Points Redeemed
$5.99 was $6.99$0.44/100g
1 tsp dried sage leaves
Not Available
1 tsp dried oregano
Not Available
1/2 tsp ground cumin
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Western Family - Cumin - Ground, 97 Gram
$3.90 was $4.59$4.02/100g
1/2 tsp coriander
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Club House - Organic Ground Coriander, 28 Gram
rewards logoBuy 3 Get 350 Points
$3.99$14.25/100g
1 chicken, about 2 lb/1 kg
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Western Canadian - Chicken Whole Frying, Fresh, 1.49 Kilogram
$16.39 avg/ea$1.10/100g
1 small red onion, quartered
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Onions - Red, Unpeeled, 335 Gram
$1.47 avg/ea$0.44/100g
1 tomato, seeded and diced
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Tomatoes - On the Vine, Each, 150 Gram
$0.82 avg/ea was $0.99 avg/ea$0.55/100g
1 mango, finely diced
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Mango - Ataulfo, Fresh, 1 Each
$1.99
1/3 cup fresh cilantro, chopped
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Cilantro - Fresh, Bunch, 1 Each
$1.29
pinch salt
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Sifto - Table Salt, 1 Kilogram
$1.99$0.20/100g
1 lime
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Limes - Fruit, Fresh, 1 Each
$0.79
2 pkgs (400 g each) butter puff pastry sheets
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Tenderflake - Puff Pastry, 397 Gram
$4.79$1.21/100g

Directions

  1. Combine sugar, chili powder, paprika, salt, sage, oregano, cumin and coriander and rub all over chicken. Cover and refrigerate for at least 12 hours or up to 24 hours.
  2. Place quartered onion in cavity of chicken and place in preheated 350°F (175°C) smoker. Close lid and smoke for about 1 ½ hours or until meat thermometer inserted in thickest part of the leg reaches 180 F (82 C). Remove from smoker and let cool until easy enough to handle and remove onion and reserve. Remove meat from the bones.
  3. Chop chicken meat and place in large bowl. Finely dice reserved red onion and add ½ cup (125 mL) to the chicken. Stir in tomato, mango, cilantro and salt.
  4. Using a rasp, remove ½ tsp (2.5 mL) of lime zest and add to bowl. Juice lime and stir into chicken mixture.
  5. Unroll pastry sheets and cut each into 4 squares. Fill each with about ⅓ cup (75 mL) of the chicken mixture. Fold into triangle and press edges to seal. Place on parchment paper lined baking sheet. Brush empanadas with egg wash. Bake in 400°F (200°C) oven for about 20 minutes or until golden brown. Let cool slightly before serving.