Chilean Seafood Empanada with Cilantro-Lime Drizzle (Gluten-Free)

Allergens

Shellfish (shrimp) - Fish - Eggs - Dairy (butter)

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 1/4 cup ice water
• 200 grams cooked shrimp, peeled and deveined
• 200 grams firm white fish fillet, diced
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped onion
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground coriander
• 2 tablespoons cilantro, finely chopped
• 1 lime, zested and juiced
• 1 egg, beaten
• Salt to taste

Instructions

1. Prepare the gluten free empanada dough by combining flour, salt, and cold cubed butter in a food processor. Pulse until the mixture resembles coarse crumbs. Slowly add ice water while pulsing until the dough comes together. Wrap and refrigerate for at least 30 minutes.
2. In a pan, sauté onion and bell pepper in olive oil until softened. Add spices and cook for another minute. Stir in fish and shrimp, cooking until heated through.
3. Remove from heat and mix in cilantro and lime zest. Season with salt to taste. Set aside to cool.
4. Preheat oven to 375°F (190°C). Divide the dough into two equal portions. Roll out one portion between parchment paper, creating a circle about 1/8 inch thick. Cut into two circles using a lid or cookie cutter.
5. Place one dough round on a lined baking sheet. Spoon half of the seafood mixture onto one side, leaving room for sealing the empanada. Brush edges with beaten egg and fold over to form a semi circle. Crimp the edges together using a fork. Repeat with the remaining dough and filling.
6. Lightly brush the tops of the empanadas with beaten egg. Bake for 20 25 minutes, or until golden brown. Let cool slightly on a wire rack.
7. In a small bowl, whisk together lime juice and cilantro to create the drizzle. Drizzle over the partially cooled empanadas and serve immediately.

Chef’s Insight

The key to flaky empanada dough is using cold butter and ice water, as well as allowing the dough to rest before rolling.

Notes

For the perfect texture, let the dough rest in the refrigerator for at least 30 minutes before rolling and cutting.