Argentinian Gluten-Free Breakfast Empanadas with Chimichurri Sauce

Allergens

Dairy, Egg

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 6 tablespoons ice water
• 4 ounces grated mozzarella cheese
• 4 ounces grated provolone cheese
• 1/2 cup cooked ground beef or chorizo
• 1 egg, beaten for egg wash
• 1/4 cup finely chopped parsley
• 1/4 cup red wine vinegar
• 3/4 cup olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together the gluten free all purpose flour and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water to the dough, mixing until it comes together.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Preheat oven to 375°F (190°C).
6. On a floured surface, roll out the dough into 2 inch circles.
7. Place a spoonful of cheese mixture and ground beef or chorizo in the center of each circle.
8. Brush the edges with egg wash and fold the dough over to create a half moon shape, sealing the edges by pinching them together.
9. Transfer empanadas to a parchment lined baking sheet and bake for 20 25 minutes or until golden brown.
10. While the empanadas are baking, prepare the chimichurri sauce by combining parsley, red wine vinegar, olive oil, garlic, salt, and pepper in a bowl. Mix well and let sit to allow flavors to meld.
11. Serve empanadas warm with chimichurri sauce on the side.

Chef’s Insight

To achieve a flaky crust, use cold butter and avoid overworking the dough.

Notes

This recipe is suitable for those following a gluten-free diet, but it contains dairy, so it may not be suitable for lactose intolerant individuals.