Enjoy delicious Gluten Free Empanadas filled with flavorful ingredients. Perfect for those with dietary restrictions or looking for a tasty alternative.
Delicious and Allergy-Friendly Pastries
Enjoy this wonderful gluten free empanada recipe made with minimal ingredients! All you need is masa flour, salt, and water to create a soft dough that will hold your finger prints. Simply press out the dough, fill it with your choice of ingredients, and fry until golden brown. This easy weeknight meal or special celebration dinner can be filled with beef & cheese, chicken & salsa verde, sweet potato & black beans, black bean & corn, or veggie & cheese.
With this recipe, you can make a nice sized batch of empanadas to fill your fridge and enjoy throughout the week. Whether you have celiac disease or are just looking for gluten free meals, these empanadas are a delicious option that everyone will love. Try out different fillings and get creative with your flavors for a tasty meal that’s sure to satisfy your cravings.
Delicious Bites of Paradise: Gluten-Free Empanadas
Hi welcome back to the gluten-free Nook today we are going to make an empanada nice gluten-free dish our ingredients are Masa salt and water a nice lukewarm to hot warm water some basic tools measuring cup spatula a scoop measuring spoons a.
Tortilla press and a large large bowl and we’re going to start with 3 cups of Masa Moss is actually very inexpensive ingredient goes a long ways we use this also for tamali and to our 3 cups of Masa we’re.
Now going to add one teaspoon of salt then we’re going to take a spatula and mix this up a little bit kind of get that salt worked in and now we’re going to start adding our water I started with 3 cups and you’re going to run anywhere from 3 to.
Four cups of water again warm warm water and you’re going to add some start mixing it in it’ll be very dry and then you’re going to add a little bit more water in again continue mixing at this point I’m just using a spatula and a little bit here we’ll get our hands down and dirty in the.
Dough as you can see here it’s still quite crumbly and dry scraping down on the sides making sure nothing is stuck to the bottom powder wise and here I’m going to top off with the rest of my water and it’s looking pretty Dry still so I’m actually going to finish off what.
I have in this little measuring cup and get some more and I got about another half a cup of warm water thly mix scraping down the sides as I’m scraping down I’m kind of checking the spatula and pushing the dough to see how sticky it is and now.
I’m going to take my hand and work that dough make sure it’s thoroughly mixed well and the texture should be somewhat like a soft cookie dough not too hard not super crumbly certainly do not want it mushy as you can see as I put my hand print in there it’s actually holding the shape mix a few more times and then I’ll take my finger and just kind of imprint.
To see how well it’s keeping shape looks good now I’m going to do a practice roll does it roll well and stay it does so now we’re going to take our Portilla press and two sheets of plastic wrap and you’re going to put one sheet down and then take a scoop of your Masa dough and this scoop is about a three.
Tablespoon size or medium size scoop and then I roll it in my hands kind of flatten it a little make sure the edges look nice put another sheet on top and then close it up and give it a gentle press I always do one test Empanada just to make sure the dough does work correctly so here we’re going to do our.
Actual Empanada making again rolling doing a gentle press sealing up any edges that might look cracked placing it between the plastic sheets and then a gentle push peel it off and now we’re going to actually stuff our empanada and here I’ve got some pre-done seasoned.
Ground beef and we’re going to put about a heaping tablespoon in there and then cheddar cheese is what we chose today simple but tried and true and then you’re going to Bunch it in the center and pinch it from the middle and work your way out to one side and then make sure everything’s kind of stuffed in and close up the.
Other side and then I set it on the counter just do a gentle press and make sure everything is sealed in nicely and then we’re just going to repeat this process for each Empanada nice roll kind of flatten your roll a little make sure your edges look.
Good between your plastic wrap and a gentle press peel it off and then continue to fill some other options outside of beef you could do a chicken and cheese you could do sweet potato black bean you could do a black bean and corn uh.
Veggies really it’s Limitless we’ve actually done caramel apple and made it a dessert with a drizzle on top and now we’re going to take a fork and seal the edges nicely so they look pretty and then we’re just kind of double cheing and making sure everything’s closed up well with a fork here and we’re going to do this to all.
Of our empanadas and I made 20 empanadas I did have just a little a little bit of dough left over but 20 was more than we needed here they are sealed four we’re cooking them so now we’re going to test our hot oil as you can see I got about a.
Half an inch and then we’re going to do a test Empanada here about 1 to 1 and 1/2 minutes on each side is all that you need have a nice strainer tool there to make sure that the oil is off of our empanadas as we pull them out and I’m.
Going to use two tools for turning so we don’t splash I just use a wooden spoon and then my slotted spoon as you can see it’s a nice golden brown and once we’ve done a test now we’re going to set ourselves up to cook all of our empanadas My Pan is fairly large and and I’m only going to do four at a time I.
Probably could do more but it will cool the oil down and make for a greasier product you want that oil to stay nice and hot should be a nice good bubble you can see both sides again we’re going to do about a minute to a minute and a half on each side making sure they’re not sticking to the bottom.
Here get them ready to flip here and then I just repeated this process I think four to five times until we finished them off and then I just put them onto a plate with a paper towel and actually I transfer them to my cookie sheet lined with foil and.
You can keep them warm at about in the oven as you’re cooking through here we are removing them again all four nice golden brown and we’re just going to let them kind of drain on our paper towel you can even blot them a little more with another paper towel if you’d like.
To and then while these are cooking you can have your side dishes going at the same time so I had already pre-done a homemade Mexi style rice and then I have black beans on the back burner so that way everything’s timed well when you’re done cooking and here we have our empanadas I had 20 of them but a child.
Stole a couple before leaving that day they are delicious here’s our final product beef and cheese empanadas made with a Masa very simple dough served with a Mexi rice black beans salsa there’s all the extra in the back this makes for a great meal and honestly they’re great to store in the.
Refrigerator for grab and go you can heat them in a convection oven and enjoy delicious
