Hot Honey Chicken Jerky Empanada

Hot Honey Chicken Jerky Empanada

Serves: 4 people
Prep Time: 25 minutes
Cooking Time: 45 minutes
Hot Honey Chicken Jerky Empanada


  • 2 sheets puff pastry (1 box), defrosted in the refrigerator
  • 1 lb sweet potatoes, cooked
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon brown sugar
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup Brave Good Kind Tender Chicken Bars - Hot Honey, diced
  • 1 large egg beaten with 1 tablespoon water
  • 1 teaspoon kosher salt optional


Print This Recipe
  1. In a shallow bowl place peeled sweet potatoes and mash with a potato masher until smooth.
  2. Heat a tablespoon of olive oil in a skillet over medium high heat. Add chopped onions and sauté for 3 to 4 minutes, or until the onions are translucent and slightly golden around the edges.
  3. Add minced garlic and sauté for another minute.
  4. Stir in brown sugar, chipotle chili powder, paprika, salt and pepper. Cook for another 30 to 45 seconds till the spices are toasted and onions have caramelized.
  5. Add the onion mix to the mashed sweet potatoes and mix well.
  6. Mix in diced Brave Good Kind Tender Chicken Bars - Hot Honey and set aside.
  7. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  8. Prepare an egg wash by whisking a large egg with a tablespoon of water.
  9. Unfold one sheet of the cold puff pastry on a well-floured cutting board. Using a rolling pin, roll the sheet into a rough 12-inch square.
  10. Using a 5-inch round cookie cutter, cut 4 dough circles from 12-inch square of puff pastry.
  11. Place two heaping tablespoons of the Brave Good Kind Tender Chicken Bars - Hot Honey/sweet potato filling on each circle, leaving an inch border.
  12. Brush the edges with egg wash.
  13. Fold over the dough to create a half circle and seal and crimp the edges by pressing with a fork.
  14. Repeat with the second sheet of puff pastry.
  15. Arrange the empanadas on the prepared baking sheet.
  16. Brush the tops with the egg wash and sprinkle lightly with kosher salt (optional).
  17. Cut two tiny slits on the empanadas for the steam to escape.
  18. Bake for 25 minutes or until the tops are golden.
  19. Serve hot with a drizzle of hot honey and Enjoy!