“Argentinian Gluten-Free Empanada Feast: A Delectable Fusion of Aromas and Textures”

Allergens

Dairy (Milk), Eggs, Meat

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 4
• 6 tablespoons ice water
• 2 cups cooked ground beef or chicken, seasoned with spices of your choice
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1/2 cup shredded mozzarella cheese
• 1 large egg, beaten

Instructions

1. In a large bowl, combine the gluten free flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Wrap and chill for 30 minutes.
2. Sauté onions and bell peppers until softened, then set aside. In another pan, cook ground meat with desired spices. Combine cooked meats, vegetables, and shredded cheese in a bowl.
3. Preheat oven to 375°F (190°C). Divide dough into 12 portions, roll out each portion between parchment paper, and cut into circles.
4. Spoon filling onto one half of each circle, brush edges with beaten egg, fold over, and crimp edges closed. Place empanadas on a lined baking sheet, brush tops with egg wash, and bake for 25 30 minutes until golden brown.

Chef’s Insight

To ensure the perfect texture, work quickly when handling the dough to keep it cold.

Notes

For an extra touch, serve with a side of tangy chimichurri sauce or sour cream.