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.
Serves: 16
Prep Time: 30 min
Cook Time: 120 min


2 tbsp light brown sugar
1 tbsp ancho chili powder
1 tbsp smoked paprika
2 tsp kosher salt
1 tsp each dried sage leaves and oregano
1/2 tsp each ground cumin and 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

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Nutrition Info

Per serving Amount
Protein4 g
Fat19 g
Saturated Fat4.5 g
Carbohydrate28 g
Fibre1 g
Sugar5 g
Sodium290 mg
Per serving % Daily Value
Vitamin A4
Vitamin C10