Smoked Chicken Salsa Empanadas

2 tbsp (30 mL) light brown sugar

1 tbsp (15 mL) ancho chili powder

1 tbsp (15 mL) smoked paprika

2 tsp (10 mL) kosher salt

1 tsp (5 mL) each dried sage leaves and oregano

1/2 tsp (2.5 mL) 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 (75 mL) fresh cilantro, chopped

pinch salt

1 lime

2 pkgs (400 g each) butter puff pastry sheets

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.