Gourmet Chilean Brunch: Gluten-Free Empanada Galletas de Mantequilla con Dulce de Leche y Maza de Aguacate

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 5
• 7 tablespoons ice water
• 1/2 cup dulce de leche
• 3 ripe avocados, mashed
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon salt, for the avocado mash
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro
• 1 egg, beaten for egg wash

Instructions

1. Prepare the dough: In a large bowl, mix together gluten free flour and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Shape into a disc, wrap in plastic, and chill for at least 1 hour.
2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. In a small bowl, mix together mashed avocado, lime juice, salt, cumin, black pepper, and half of the chopped cilantro.
4. Divide the dough into 6 equal portions. On a lightly floured surface, roll out each portion between two sheets of parchment paper to form a thin round about 5 inches in diameter.
5. Spoon 1 tablespoon of dulce de leche onto one half of each round, leaving a border for sealing the empanadas. Top with 2 3 tablespoons of avocado mash.
6. Fold the dough over the filling, pressing the edges together to seal. Cut two small slits in the top of each empanada for steam to escape. Brush with egg wash and sprinkle with remaining cilantro.
7. Place the empanadas on the prepared baking sheet and bake for 20 25 minutes, or until golden brown. Cool slightly before serving.

Chef’s Insight

The flaky pastry and smooth fillings create a delightful mouthfeel, while the contrasting colors make for an inviting presentation.

Notes

These gluten-free empanadas are perfect for a special brunch or as an appetizer at a dinner party.