Argentinian Gluten-Free Breakfast Empanada Platter with Chimichurri Sauce

Allergens

None

Ingredients

• 1. 2 cups gluten
• free flour 2. 1/2 teaspoon salt 3. 4 tablespoons unsalted butter, cold and cubed 4. 6 tablespoons ice water 5. 2 large eggs, divided 6. 1 pound ground beef 7. 1 medium onion, finely chopped 8. 2 cloves garlic, minced 9. 1/2 cup fresh cilantro, finely chopped 10. 1/2 cup fresh parsley, finely chopped 11. 1/2 teaspoon ground black pepper 12. 1/2 teaspoon salt 13. 1/4 teaspoon paprika 14. 1/4 teaspoon cumin 15. 1/4 teaspoon coriander 16. Chimichurri Sauce: a. 1 cup fresh parsley, finely chopped b. 1/2 cup fresh cilantro, finely chopped c. 3 cloves garlic, minced d. 1/4 cup olive oil e. 2 tablespoons red wine vinegar f. 1 teaspoon salt g. 1/2 teaspoon ground black pepper h. 1/4 teaspoon crushed red pepper flakes

Instructions

1. Prepare the dough: In a large bowl, combine gluten free flour and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough is moistened. Divide dough into two equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the filling: In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned and onions are softened. Stir in cilantro, parsley, black pepper, salt, paprika, cumin, and coriander. Remove from heat and let cool.
3. Assemble the empanadas: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one dough disk to 1/8 inch thickness. Cut into 8 circles using a 4 inch round cookie cutter. Repeat with remaining dough disk.
4. Spoon about 2 tablespoons of meat mixture onto half of the dough circles. Moisten edges with water, fold over to enclose filling, and crimp edges together. Transfer to parchment lined baking sheets and brush with beaten egg.
5. Bake for 20 to 25 minutes or until golden brown. Cool on wire racks.
6. Prepare the chimichurri sauce: In a medium bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, salt, black pepper, and crushed red pepper flakes. Set aside.
7. Serve empanadas warm with chimichurri sauce on the side.

Chef’s Insight

To achieve a flaky, layered dough, it is essential to keep the butter cold and work quickly when combining the ingredients.

Notes

This recipe is perfect for a brunch gathering with friends or family.