Gluten-Free Empanadas
allergy-friendly Cuban inspired classic recipes
Equipment
- Cooking Skillet
- Spatula
- Measuring Cups and Spoons
- Rolling Pin
- Fork
Ingredients
- ½ Ibs Ground Meat beef
- 1 tbsp Cooking Oil
- 1 clove Garlic minced
- ½ Onion finely diced
- Tomato Paste
- 1 Bell Pepper diced
- ¼ cup Manzanilla Olives pitted
- 1 tsp Adobo
- 1 tsp Coriander
- 1 tsp Cayenne Pepper
- 2 tbsp Taco Seasoning
- Arrowroot powder for thickening
- Water if needed
- Salt & Pepper to taste
Instructions
- Cook ground beef in a large skillet with cooking oil and garlic, on medium heat
- Once ground meat is cooked add onion and bell pepper until softened
- Add adobo, coriander, cayenne, taco seasoning, salt & pepper, tomato paste, and sliced olives
- Remove the skillet from heat and allow the filling to cool
- Preheat oven to 350°; remove dough from refrigerator
- Using a rolling pin, roll out the dough ¼ in thick and cut 5inch circles (repeat until all dough is used)
- Layer dough rounds on a plate and cover with a damp towel
- Begin filling each dough round with 2 large tablespoons of meat filling
- Fold dough with filling into a half-moon and seal edges with a fork, place on a lined baking sheet
- Repeat steps 8 & 9 until all rounds have been filled
- In a small bowl mix arrowroot and water and brush mixture on each empanada and place empanadas into the oven for 20-30 mins until cooked
- Once empanadas have cooked, remove from oven allow to cool, and serve