Gluten-Free Homemade Empanadas
Glutenfreepassionate
May 10, 2021
Homemade gluten-free empanadas
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Ingredients
Adjust Servings
| 500 g gluten free flour I used Schar Mix B | |
| 1 ⅓ cup water I recommend starting with one cup and then, if the dough is still a little dry, slowly add the additional 1/3 cup. | |
| 2 eggs | |
| 1/3 cup olive oil | |
| pinch of salt | |
| 1 egg for egg wash |
Meat filling
| 500 g ground beef | |
| 2 medium-size onions, chopped | |
| 3-4 green onion stalks, chopped | |
| 12-15 olives, chopped I used Kalamata olives | |
| 2 boiled eggs, chopped optional | |
| 1 red bell pepper, chopped optional | |
| 1 tablespoon tomato purée | |
| 3-5 tablespoon water | |
| a little olive oil for frying | |
| Seasoning: salt, pepper, paprika (1 tbsp), ground cumin (1 teaspoon), chilli flakes, garlic flakes, chicken stock seasoning/cube. |
Directions
1.
Start with the filling
Fry chopped onions with olive oil on medium heat for about 4-5 minutes.
Add the chopped bell pepper (optional) and cook for another 1-2 minutes.
Mark as complete
2.
Add the ground beef
Add the ground beef to the pan and cook together until the beef is cooked and changes its color to brown.
Add green onions, seasoning, tomato purée, and water.
Simmer until the water evaporates
Once the beef filling has cooled, add chopped olives and chopped boiled egg (Optional)
Mark as complete
3.
Empanadas
To a large bowl, add flour, eggs, water, olive oil, and salt.
Whisk all ingredients together until a dough starts to form.
Then, continue kneading the dough with your hands until you get a smooth texture for several minutes. You can of course use a mixer to do that as well.
If the dough is a little dry, add 1-2 tbsp of water and if it’s too wet, dust a little flour on top (Sometimes different flours behave differently).
Cover the dough and let it rest on the counter for about 10-15 minutes.
Mark as complete
4.
Prepare the dough
Place the dough on your work surface and divide it into half. Then, flatten one half of the dough using a rolling pin to about 2-3mm thickness. (Usually, in this recipe, I don't sprinkle extra flour on the work surface because I don't want the dough to be too try. I also use a silicone mat).
Using a round cookie cutter (Or any other similar tool), cut out rounds.
The rounds shouldn’t be too small, or too big, they should be around 15cm in diameter.
Repeat with the remaining dough. Reroll scraps once again to cut out more rounds.
Mark as complete
5.
Add the filling
To the center of each round, place about 1-2 tablespoons of filling (The filling shouldn’t be hot).
Fold the dough in half over the filling and shape the outer side by twisting the curling the edges (I have a video on how to do that on my Instagram, see it here and at the bottom of this page)
Tip: If you’re having a hard time sealing the edges, you can brush the inside edges with a little egg wash, it will act as glue for the empanadas. Repeat with the remaining filling and dough.
Mark as complete
6.
Bake in a preheated oven
Place empanadas on prepared baking sheets and brush with egg wash.
Bake in a preheated oven at 200c until golden, it should take about 25-35 minutes.
Mark as complete
Notes
You can sprinkle sesame on the Empanadas before baking them (Make sure to do that after brushing them with egg wash)
You can stuff the Empanadas with lots of filling options and not just meat – Mashed potatoes with onions, chickpeas, ham, mushrooms, chicken, eggplants, walnuts, and more.
You can always pre-make the Empanadas and freeze them in a safe container for up to 2 months. Then, when you are in the mood for empanadas, or if you have guests, you can always pop them out of the freezer.
I mentioned the seasoning that I used but feel free to add other ones that you like or to change the quantities. Just play with it while tasting the meat.
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