Carol from Simply Gluten-Free says if you want more exotic flavors in your dining experiences, this is a good way to start! The curry filling is flavorful but not spicy (but if you want heat, add cayenne!), there is a touch of sweetness in the filling from the carrots and raisins (in the chutney) and they are just plain fun to eat!
Recipe and photos by Simply Gluten-Free
- 3 Tbsp coconut oil, divided
- 1/2 cup finely diced carrots
- 1/2 cup finely diced onion
- 3/4 pound ground chicken
- 1 tsp kosher or sea salt, plus more for the pastry
- 1/4 tsp black pepper
- 1 tsp curry powder, more if you want it spicy
- 3/4 cup coconut milk
- 1/2 cup mango chutney with raisins
- 1 pkg Chebe Garlic-Onion Breadstick Mix
- 3 large eggs
- 2 cloves garlic, finely minced or grated
- 1 tsp ground cumin
- 1/2 seedless cucumber
- 1 cup plain Greek Yogurt (non-fat, low-fat, regular or dairy free)
- 1/4 cup fresh mint leaves, minced
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Preheat oven to 375F. Line a baking sheet with parchment paper or a silicon baking mat.
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Heat 1 Tbsp coconut oil in a large skillet over medium heat. Add the carrots and onion and cook until the onions start to soften, about 5 minutes.
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Add the chicken, salt, pepper, and curry powder.
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Raise the heat to medium-high and cook, breaking up the chicken with a spatula or potato masher, until no longer pink, 3 to 4 minutes.
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Add the coconut milk and chutney. Stir to combine.
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Lower the heat back to medium, put the lid on the pan and cook until the liquid is absorbed and the carrots are fork tender, about 5 minutes. Remove from heat and let cool slightly while making the dough.
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Mix together the Chebe Garlic-Onion Breadstick Mix, 2 eggs, 2 Tbsp of coconut oil (liquefied), 1/4 cup of water, garlic, and ground cumin and stir to combine. The mixture will be clumpy.
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Dump the mixture onto a clean work surface and knead by hand until the dough is smooth.
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Divide into 4 equal sized pieces.
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Place a piece of waxed or parchment paper on a flat surface. Roll one dough portion into a ball, top with another piece of waxed or parchment paper and roll into a 7 inch circle. Lift the top piece of paper from the dough.
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Place 1/4 of the chicken mixture on the bottom half of the dough circle, leaving a 1/2 inch border
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Fold the dough over the filling forming a half circle. Press the edges together and crimp with the tines of a fork.
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Using the bottom piece of paper to help you, gently flip the pastry into one hand, then place it flat (un-crimped side down) on the prepared baking sheet. Repeat with remaining dough and filling.
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Beat the remaining egg with 1 tsp water and brush on top of the pastries. Sprinkle with a little salt and bake for 40 minutes or until the pastries are golden brown.
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While the pastries are baking, make the riata. Peel the cucumber and grate it into a paper towel or kitchen towel. Squeeze out the excess liquid and place grated cucumber in a mixing bowl.
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Add the yogurt and mint leaves and stir to combine. Season to taste with salt and pepper.
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Cover with plastic wrap and store in the refrigerator until ready to serve.
Recipe by Simply Gluten-Free
This recipe works great with Chēbē Garlic-Onion Breadstick Mix, but you may also try it with these Chēbē mixes:
