Empanadas
Description
This gluten-free empanada recipe can be made with leftover potatoes and vegetables for a delicious snack or lunch that won't break the bank. While this recipe includes instructions for pan-frying the empanadas in a small quantity of hot oil, you will often see empanadas being deep-fried.
You can even bake the empanadas at 375F for about 15-17 minutes on a lightly-oiled parchment-lined sheet tray, if you are looking for an even healthier option here!
Ingredients
Instructions
-
Start by making the empanada dough. In a large bowl, combine the precooked corn flour with garlic powder and salt.
-
Slowly pour in the hot water and stir with a spoon until a shaggy texture forms. As it cools, turn the dough out onto a surface and knead for 5 minutes. Divide the dough into 12 pieces and roll each piece into a ball by rolling it between your hands. Cover with a damp cloth until the filling is ready.
-
To make the filling, combine the cooked peas and potatoes with the herbs and spices.
-
To create the empanadas, place the dough between two sheets of parchment paper and press the dough ball down with a heavy item (pot or skillet) until it is around 10cm in diameter, and roughly 0.5cm thick.
-
Remove one side of the parchment paper, and scoop ½ tsp of the filling into the center of the dough disk. Fold the dough over to create a half-moon shape. Seal the edges with the back of a fork or with your fingers. Repeat with the remaining dough.
-
To cook, heat a large frying pan over medium heat. Add desired oil and pan-fry the empanadas for roughly 3-4 minutes on each side.
User Reviews
The potential combinations that you can use as fillings in this recipe are endless!