Gluten-Free Empanadas de Picadillo
Gluten-Free Empanadas are baked or fried pastries that can be sweet or savory. This recipe is easy to double. The empanadas can be cooked ahead and taken to work or school for lunch. They can be made with egg replacement; see instructions below.
Calories: 772kcal
Ingredients
- 1 cup gluten-free all-purpose flour blend (with xanthan gum), more for dusting
- 1 large egg , lightly beaten
- 2 tablespoons oil
- 1 tablespoon dry sherry or dry white wine
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3-4 tablespoons water
- 1 recipe Beef Picadillo or Vegan Picadillo
Instructions
- -Egg wash (1 tablespoon water mixed with 1 beaten egg), optional
- HIgh-heat oil, for frying
- In a mixer, combine flour blend, egg, oil, sherry, sugar, baking powder and salt. Mix 2 to 3 minutes to thoroughly combine. Mixture will be dry and crumbly.
- Add water, 1 tablespoon at a time, until mixture forms a dough. Roll dough into a ball, wrap with plastic wrap and let it rest 1 hour on the counter.
- Dust work surface with gluten-free flour.
- Cut dough into quarters. On the floured surface, roll out each piece of dough into a flat circle. Place 1/3 to ½ cup Picadillo filling on each circle. Wet the circles along the edges and fold each one over to cover the filling. Crimp the edges to seal in the filling.
- To bake, preheat oven to 375°F. Brush egg wash over empanadas. Poke each twice with a fork to let steam escape during baking. Arrange empanadas on a greased baking pan. Place in preheated oven and bake 10 to 15 minutes until they form a crust. Remove from oven and let cool 5 minutes. Serve immediately.
- To fry, fill a skillet with 3 inches high-heat cooking oil and heat pan to 350°F. Place 1 empanada into the hot oil and cook 3 to 5 minutes. Turn empanada once or twice to brown on both sides. Remove from skillet and drain on paper towels. Keep warm while frying remaining empanadas. Serve immediately.
Notes
For Egg-Free Empanadas de Picadillo, omit 1 egg. Combine 1 tablespoon flax meal with 3 tablespoons hot water; let cool. Use this mixture to replace 1 egg in step 1. Vegan Picadillo Follow the Beef Picadillo recipe except omit the ground beef and add 1 cup gluten-free TVP (textured vegetable protein) to chopped olive mixture in step 4. Mix well over medium-low heat until liquids are absorbed. Add 1 cup boiling water and 1 tablespoon gluten-free soy sauce. Reduce heat to low and stir until water is absorbed and the mixture on the bottom of the skillet looks dry. Add tomato sauce, chopped tomato and remaining whole olives to mixture and stir until heated through.
Nutrition
Calories: 772kcal | Carbohydrates: 101g | Protein: 17g | Fat: 36g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 650mg | Potassium: 464mg | Fiber: 12g | Sugar: 16g | Vitamin A: 240IU | Calcium: 278mg | Iron: 5.5mg