“If you are looking for an easy recipe that feeds a crowd that is a little out of the ordinary, give these Gluten Free Empanadas a try. They can be served as an appetizer, part of a buffet, or as a main course. They can also be made ahead and re-heated just before serving, perfect for stress-free entertaining.
If you don’t have a big crowd to feed or really want to get a jump on your entertaining workload, the empanadas can be baked ahead and frozen, just let them thaw and re-heat in the oven at 350 degrees for a few minutes until hot.”- Carol Kicinski, Simply Gluten-Free
Recipe and photos courtesy of Simply Gluten Free
- 1/2 pound ground sirloin
- 1 red pepper, seeded and diced
- 1/2 small onion, diced
- 1 clove garlic, minced
- 3 Tbsp raisins
- 1 Tbsp chili powder
- 1 tsp kosher or fine sea salt
- 4 Tbsp tomato paste
- 2 Tbsp slivered almonds
- 2 Tbsp black olives, chopped
- 1/2 cup canned tomatoes and chilies, drained, such as RoTel
- 2 packages (7.5 oz) Chebe Focaccia Mix
- 4 Tbsp olive or vegetable oil
- 2 cups shredded mild cheddar cheese - omit for dairy free
- 5 large eggs, divided
- 3 Tbsp sugar
- 8 Tbsp milk, milk substitute, or water
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In a large skillet, brown the ground sirloin over medium-high heat. Remove from the pan and set aside. Reduce heat to medium; add the pepper, onion, garlic, raisins, chili powder, and salt to the pan and cook until the vegetables are soft, about 8 minutes. Add the tomato paste and cook, stirring for 1 minute. Add the ground sirloin back to the pan along with the almonds, olives, and canned tomatoes and chilies. Cook until heated through, about 3 minutes. Let cool in the pan.
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Preheat oven to 375F. Line 2 baking sheets with parchment paper or silicon baking mats.
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In a large mixing bowl, combine the Chebe Focaccia Mix, oil, cheese (if using), 4 eggs, sugar, and milk. Mix with a fork. Dump the mixture onto a clean work surface and knead until the dough is smooth.
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Divide the dough into 2 equal portions. Place a piece of waxed or parchment paper on the work surface, place one portion of dough on top, cover with another piece of waxed or parchment paper, and roll into a rectangle 1/8 of an inch thick. Cut the dough into 3-inch circles using a cookie or biscuit cutter. Repeat with the remaining portion of dough. If needed, gather up the scraps and re-roll.
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Beat the remaining egg and brush on the dough circles. Place a heaping tablespoon of the meat filling on the dough circles and fold the dough over forming a half circle. Press the edges together and brush with more beaten egg.
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Bake for 30 minutes or until golden brown. Serve hot or warm.
These can be baked ahead and frozen, just let them thaw and re-heat in the oven at 350 F for a few minutes until hot.
Recipe courtesy of Simply Gluten Free
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these Chēbē mixes:
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