Cuban Snack: Mouthwatering Gluten-Free Empanadas de Picadillo with Cilantro Lime Dressing

Allergens

Gluten - Egg

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 can (15 oz) tomato sauce
• 1 cup pimiento
• stuffed olives, chopped
• 2 tbsp capers, drained
• 4 cups gluten
• free empanada dough
• 1 egg, beaten
• Cilantro Lime Dressing:
• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1/2 cup chopped cilantro
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion, green bell pepper, and garlic, sautéing until softened.
2. Stir in the ground beef, breaking it apart with a wooden spoon. Season with cumin, paprika, salt, and pepper. Cook until browned.
3. Pour in the tomato sauce and add the olives and capers. Simmer for 15 20 minutes or until the liquid has reduced. Remove from heat and let cool.
4. Preheat oven to 375°F (190°C). Roll out empanada dough into 6 inch circles. Spoon a generous portion of picadillo onto one half of each circle, leaving space around the edges. Brush edges with egg wash. Fold over and seal, crimping edges to form a half moon shape.
5. Place empanadas on a parchment lined baking sheet. Bake for 20 25 minutes or until golden brown. Let cool slightly.
6. For the cilantro lime dressing, whisk together lime juice, olive oil, cilantro, garlic, salt, and pepper in a small bowl. Drizzle over empanadas before serving.
7. Serve warm and enjoy!

Chef’s Insight

The perfect blend of spices in the picadillo gives these empanadas their distinct Cuban flavor.

Notes

Serve with a side of black beans and rice for a complete meal.