You cannot have empanadas without dough. This Latin American and Southern European pastry translates to “enbreaded” meaning to wrap or coat in bread. This recipe of Empanada Dough is set to be dairy-free and gluten-free for those who love dough and flaky pastries with food sensitivities this recipe is made for you.
Check out this vegan and gluten-free empanada dough recipe!
Ingredients:
- Gluten-Free Flour
- Xanthan Gum*
- Unsalted Vegan Butter
- Salt
- Flaxmeal
- Vinegar
- Dairy-Free Milk
- Ice Water
Materials:
- Pastry Blender*
- Measuring cups and spoons
- Plastic Wrap
- Mixing Bowls
Combine flax meal with 3 tbsps of water and let sit for 5mins
Tip: this will create a flax meal egg substitute
Whisk gluten-free flour and salt in a medium mixing bowl then toss your very cold butter into the flour mixture and pinch butter using your hands or pastry blender until butter is broken into smaller pieces.
Once the flax meal has combined with water, whisk in dairy-free milk, ⅓ cup of ice water, and vinegar quickly to avoid curdling of the milk.
Pour the flax egg over the flour and butter mixture and toss with a fork to combine to begin to form the dough
When most of the dough is formed, pour the dough out onto a flat surface begin to kneed the dough using your hands
Next, work the dough until formed, the dough will be fairly dry and you will see butter chunks
Tip: Small chunks of butter make for great flaking of the dough
With plastic wrap, wrap the dough and let sit in the refrigerator for 1 hr until ready to prep empanadas
For a full empanada filling recipe (click here)
Vegan Empanada Dough
A dairy-free and gluten-free alternative to a classic authentic dough
Equipment
- Pastry Blender
- Mixing bowls
- Fork
- Measuring Cups and Spoons
- Plastic Wrap
Ingredients
- 2¼ Cup Gluten-Free Flour w/ xanthan Gum
- ½ Cup Vegan Butter, Unsalted very cold
- 1 tbsp Flax meal + water
- 1 tbsp Vinegar
- 2 tbsp Dairy-free Milk, Unsweetened
- 1 Cup Ice water
Instructions
- Combine flax meal with 3 tbsps of water and let sit for 5mins
- Whisk gluten-free flour and salt in a medium mixing bowl
- Toss your very cold butter into the flour mixture and pinch butter using your hands or pastry blender until butter is broken into smaller pieces
- Once flax meal has combined with water, whisk in dairy-free milk, ⅓ cup of ice water, and vinegar quickly
- Pour the flax and milk mixture over the flour and butter mixture and toss with a fork to combine to begin to form the dough
- When most of the dough is formed, pour the dough out onto a flat surface begin to kneed the dough using your hands
- Next, work the dough until formed yet fairly dry and you see butter chunks
- With plastic wrap, wrap the dough and let sit in the refrigerator for 1 hr until ready to prep empanadas
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Empanadas Recipe (Click Here)
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