Glutenfreie Pulled-Chicken-Pastetli - Rezept von Betty Bossi in Kooperation mit Coop Free From

Preheat the oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.

Season the vegetables with salt, black pepper, paprika, and thyme; stir to combine.

Add chicken thighs to the skillet and pour in chicken broth; bring to a simmer.

Cover and cook on low heat for 30-35 minutes, until chicken is tender.

Remove chicken from the skillet and shred with two forks.

Return shredded chicken to the skillet and mix in barbecue sauce; cook for an additional 5 minutes.

Roll out gluten-free pastry dough on a floured surface to desired thickness.

Cut the dough into squares large enough to hold the filling.

Place a spoonful of the pulled chicken mixture in the center of each square.

Fold the pastry over to create a pocket and seal the edges with a fork.

Brush the tops with beaten egg for a golden finish.

Place pastries on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20-25 minutes, until golden brown.

Garnish with chopped parsley before serving.

Equipment Needed

Spice Level:

Dietary

Allergens