Sharing fabulous GF empanadas recipe - flaky and mouthwatering!

As we were getting ready for the farmers market a friend made us gluten-free empanadas for dinner. They were so amazing, we asked for the recipe and are excited to share it with you below! You can have fun experimenting with the filling - vegan, vegetarian or meat. All up to you.

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Gluten-Free Fabulous Empanadas!
Original recipe from GF Jules.

Serves 4

Ingredients for the Dough

  • 2 ¼ cups almond flour or gluten-free all purpose flour of your choice

  • 1 1/4 tsp. salt

  • 8 Tbs. butter or vegan alternative

  • 1 egg or vegan substitute (3Tbs aquafaba works great)

  • 1/3 cup + 1 Tbs. ice water

  • 1 Tbs. white vinegar


Ingredients for the Filling
We choose a vegetarian filling, but you can easily make a meat filling instead using 1 lbs of minced meat instead of all or part of the potatoes.

  • 1 ½- 2 lbs cooked potatoes

  • 8 oz or more of mushrooms

  • 1 Tbs. extra virgin olive oil

  • 1 diced yellow onion

  • 1 Tbs. tomato paste

  • Spices of your choice. We used a dash of cayenne pepper and about 1/2 tsp of smoked paprika, thyme, oregano, cumin and coconut sugar.

  • Additional veggies, if desired (e.g. bell pepper, carrot, squash …all cut to small cubes)

  • 1 egg + 1 Tbs. water (or oil for brushing on empanadas before baking)

Make the Dough
1. Whisk together the almond flour/GF all purpose flour and salt, then cut in butter with a knife. This may be done pulsing with a food processor or using the paddle on a stand mixer, but be careful not to over-work the mixture; when the butter is incorporated, it should look like little pebbles in the flour, not fully  incorporated or melted.
2. Mix the egg in a separate bowl and whisk together with water and white vinegar then slowly stir into the flour mixture with a fork, mixing only until a dough has been formed. The dough should hold together easily and not be dry or crumbly; if necessary, add more cold water until the dough holds
together.
3. Cover the dough and place it in the refrigerator while you prepare the filling. 

Make the Filling
1. Cut cooked potatoes into 1/2 inch cubes.
2. Sauté onion, mushrooms and any other veggies you'd like to use in oil for about 5-10 minutes.
3. Add tomato paste and spices and sauté together with vegetables for 1-2 minutes. 
4. Mix the sautéed vegetables with the cubed potatoes and set aside.   

Make the Empanadas
1. Preheat oven to 425F
2. Divide dough into approximate 8 pieces (you can divide dough into more pieces if you prefer smaller empanadas)
3. Roll out each section of dough into rounds. Thickness of pie crust (about 4-5 millimeter thick).
4. Place 2-4 Tbs cooled empanada filling into the middle of the round. Wet edges of pastry with water by dabbing your finger. Gently fold pastry over and press together to seal.
5. Transfer the empanada to the parchment-lined baking sheet and repeat with remaining dough and fillings, spacing at least 1 inch apart.
6. Brush gluten free empanadas with beaten egg wash or oil and prick with a fork to vent before baking.
7. Bake in preheated oven for 15-20 minutes, rotating the trays halfway through to promote more even baking.
8. Serve with a large salad. 

ENJOY!

Katarina SchareComment