These are delicious, gluten-free empanadas made with with my homemade gluten free flour blend. They flaky and buttery, you will love these. Gluten free pastry dough is difficult to work with. It tends to crack easily but feel free to patch up the cracks or tear.
Makes 5 - 6 Empanadas
Ingredients
For Pastry Dough
300 Grams Homemade Gluten Free Bread Flour + extra for dusting
170 Grams Salted Butter - chilled butter cut into cubes
1 Egg- beaten
½ Tablespoon White Vinegar
1½ Tablespoons Ice water or as required to make a dough
For The Beef Filing
2 Tablespoon Olive oil
500 Grams Boiled Beef Mince
1 Medium Onion - finely chopped
3 Cloves Garlic - finely chopped
½ Inch Garlic - finely chopped
1 Green Chillies - finely chopped
2 Teaspoons Heaped Red Chilly powder
Salt to Taste
¼ Teaspoon Garam Masala powder
Methodblend into butter until the size of large peas.
Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a few teaspoon at a time. You may not need the full amount of water, depending on your climate. When the mixture comes together in the bowl, stop mixing. To note gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes. I used half of the dough the other half went into the freezer for another use.
Roll out the dough with a rolling pin onto a cling wrap or parchment paper cut into 5" round circle, moving constantly to avoid sticking. Put a tablespoon or two of the beef filling and top it with shredded cheese in the center, double/fold over in a semi-circle, and seal the border pressing it with a fork.Trim the edges using a small bowl or cutter and crimp the edges. Place the empanadas in a lined baking tray. Like wise make all and place the tray in the refrigerator and chill for about an hour or in the freezer for about 20 minutes. Prick it with a fork. Brush the top with beaten egg ( this is optional). Preheat the oven to 180°C. Bake for approximately 15 to 20 minutes, until the edges start to brown.Let it cool for 5 to 7 minutes. Carefully lift it from the remove the parchment paper. Serve warm.
Enjoy these flaky and gluten free empanadas. Labels: International Cuisine, Baked, Sunday Funday, Empanadas, Mince, Gluten free, Beef, Sugar Free, Savory
Empanadas for #SundayFunday
Gluten or not, these sound wonderful!
ReplyDeleteA wonderful way to include all your guests and family when serving up empanadas.
ReplyDeleteYum!! Thanks for joining me this week, Sneha.
ReplyDelete