Mouthwatering Argentinian Gluten-Free Empanadas with Spicy Beef Filling – A Culinary Adventure
Explore the delectable world of gluten-free empanadas filled with spicy beef in this tantalizing recipe that brings Argentina to your table. Enjoy a culinary adventure with these mouthwatering bites and indulge in the rich flavors and flaky pastry, perfect for any occasion.
Allergens
Gluten, Eggs, Dairy (Butter)
Ingredients
- 1. Ground Beef (850g) 2. Gluten
- Free Flour (300g) 3. Water (as needed) 4. Butter (150g, cold and cubed) 5. Eggs (2 for brushing) 6. Onion (1, finely chopped) 7. Garlic (3 cloves, minced) 8. Bell Peppers (1 red and 1 yellow, diced) 9. Green Olives (100g, pitted and chopped) 10. Fresh Parsley (2 tbsp, finely chopped) 11. Cumin (1 tsp) 12. Paprika (1 tsp) 13. Chili Flakes (to taste) 14. Salt and Pepper (to taste) 15. Olive Oil (for cooking)
Instructions
- In a large pan, heat olive oil over medium heat and sauté onion, garlic, bell peppers, and spices until softened.
- Add ground beef, breaking it apart with a spatula, and cook until browned.
- Season with salt and pepper, add olives and parsley, and mix well. Remove from heat and let cool.
- In a large bowl, combine flour and butter. Rub the mixture together until it forms coarse crumbs.
- Gradually add water to form a dough, then wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 180°C (360°F) and line a baking sheet with parchment paper.
- Roll out the dough, cut into circles, and place a spoonful of filling onto each circle. Moisten edges and fold over, sealing the empanadas by pinching the edges together.
- Brush with egg wash and make three small slashes on top for steam release.
- Bake for 20 25 minutes until golden brown, then serve immediately.
Chef’s Insight
The combination of spices and flavors will transport you to Argentina with every bite.
Notes
This recipe is suitable for those following a gluten-free diet, but be sure to use certified gluten-free flour and double-check your spices and seasonings.