Empanadas
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!
Instructions
6 stepsStart 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.
