Vegetable and Chicken Empanadas
1 hr 20 min.
- 2 tablespoons butter
- ½ onion (chopped)
- 1 carrot (chopped)
- freshly ground peppers
- 2 cloves garlic (crushed)
- 1 tablespoon gluten-free all purpose flour (plus extra for dusting)
- ½ cup dry white wine
- 1 cup chicken stock
- ½ cup peas
- 7 ounces Cooked chicken (chopped)
- 18 ounces gluten-free puff pastry
- 1 egg (beaten)
Heat the oven to 190°C (170° fan) 375°F gas 5. Line a large baking tray with non-stick baking paper.
Heat the butter in a large frying pan and cook the onions and carrots for about 10 minutes until softened.
Add the garlic and cook for 1 minute, stirring. Add the flour and cook, stirring for a further minute.
Pour in the wine and increse the heat until bubbling. Whisk in the stock, then stir in the peas and chicken and cook over a very low heat until the sauce thickens. Season to taste with salt and pepper, remove from the heat and set aside.
Roll out the pastry on a lightly floured surface and cut into 4 even squares.
Roll out each square thinly and place on the baking tray.
Spoon the chicken mixture in the centre. Brush one edge with water and fold the squares diagonally to create triangles. Pinch the edges together and press the edges with a fork.
Brush with beaten egg and cut a small slit in the top to allow the steam to escape.
Bake for about 30 minutes until golden brown.