I know you’ll take one look at the picture and say, But Jean, empanadas aren’t round! I know, they’re supposed to be half-circles but this gluten-free dough is supposed to have an egg to bind it together and the flax egg just didn’t work as well so I made full-moons. They taste delicious, just don’t try to eat them with your hands! I used ground turkey in mine but any ground meat will work.
In a small bowl combine:
1 tablespoon ground flax
3 tablespoons water or aquafaba
Let sit about 5 minutes until it sets then make the dough. In the bowl of the food processor put:
3 cups gluten-free flour (whatever blend you have works)
1 teaspoon xanthan gum
2 tablespoons date sugar
1 teaspoon sea salt
1 cup vegan margarine, Earth Balance, or Spectrum shortening (put in around the food processor, not in just one spot)
Pulse until the mixture is a coarse meal. In a small bowl combine:
1 flax egg (that you made above) [OR if you can use it, 1 large egg)
1/2 cup oat milk (or other non-dairy milk)
Add to the food processor and pulse until the dough comes together. Remove from the processor into a food storage bag and refrigerate for 30-45 minutes. While the dough chills, make the filling. In a 12″ skillet heat over medium heat:
1 tablespoon olive oil
1/2-1 teaspoon paprika
1/2-1 teaspoon cumin
1-2 teaspoon dried oregano
Heat just until fragrant, about 30 seconds then add:
1 small onion diced
Cook to soften the onion, about 2 minutes and then add:
1 pound ground meat, like turkey, beef, or pork
1 teaspoon minced garlic
Cook, breaking the meat apart as it cooks, until the meat is done, about 8-10 minutes. Remove from the skillet to a bowl. Add:
1/3 cup sugar-free ketchup mixed with 1-3 teaspoons hot sauce (hot sauce optional)
1 small can mild (or medium whichever your family likes) green chilies
1/2 cup non-dairy cheese shredded, whatever cheese you can eat (I used parmesan)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Stir to combine and let cool. Before the dough is chilled, line a 24×24″ space on a counter with plastic wrap and line 2 cookie sheets with parchment paper. Preheat oven to 350 degrees.
When the dough is ready, take out of the bag and cut the dough into two pieces. Put one half back into the bag and the refrigerator and put the other half on the counter with the plastic wrap. Press down on the dough to flatten slightly and then cover with a sheet of parchment paper. Roll out the dough to about 1/8″ thickness. Cut in whatever size you desire (I used a bowl that’s about a 6″ circle). Use a spatula to pick up the dough and move to the lined cookie sheet. Place about 3/4 of a cup of the filling** in the center of the disk and cover with a second disk of dough. Seal the edges together, if necessary moisten the edge with water (I didn’t need any water with my dough).
Repeat, rerolling the dough until all the dough is used and the filling is gone. I was able to make 4 of the 6″ size. If you’re able to use the egg in the dough, you can probably fold over the dough to make the half-circles and therefore can make more empanadas. Use a small knife to cut air holes in the tops of the empanadas so steam can escape. Spray with a non-stick cooking spray or brush with oat milk or egg wash if you can use eggs. Bake for 25-30 minutes or until the tops are golden brown. Makes four servings (6″ size). Serve with guacamole, salsa, or as I did, just slices of avocado.
**Of course, if you’re using a smaller circle to cut your empanadas, you’ll use less filling in each.