“Gourmet Chilean Brunch Delight: Gluten-Free Empanada Casserole with Aromatic Roasted Tomato Sauce”

Allergens

Gluten, Dairy

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 6 tablespoons ice water
• 4 large eggs
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup green onions, thinly sliced
• 4 large tomatoes
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. a. Preheat the oven to 375°F (190°C). b. In a large bowl, whisk together the gluten free flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes. c. In a skillet over medium heat, cook the onion until softened. Add garlic, ground cumin, and ground coriander, stirring frequently until fragrant. Stir in the ground beef, breaking it up with a wooden spoon. Cook until browned, then drain excess fat. d. In a separate bowl, whisk together eggs, Monterey Jack cheese, cilantro, and green onions. Add the cooked beef mixture and mix well. e. Roll out half of the chilled dough to fit the bottom of a greased 9x13 inch baking dish. Spread the beef mixture evenly over the dough. Top with the remaining dough and seal the edges, cutting a few slits in the top for steam to escape. f. Bake for 30 minutes or until golden brown. g. While the empanada casserole bakes, cut the tomatoes into thick wedges and toss with olive oil, salt, and pepper. Roast in the oven alongside the casserole for 20 25 minutes, or until slightly charred. h. Serve the empanada casserole hot, topped with roasted tomato sauce.

Chef’s Insight

This dish showcases the perfect harmony between the flaky pastry and savory filling, while the roasted tomato sauce adds a tangy twist.

Notes

The roasted tomato sauce can be made ahead and refrigerated for up to a week or frozen for up to three months.