Yield: 24 empanadas
Note: these ingredient quantities produced the number of empanadas I hoped for with about a cup of filling left over. You could make the dough 1 ½ times the amount listed should you wish to have more empanadas or use the filling for sandwiches or omelets!
I wanted little bites that were appetizer in stature but could comprise a tapas type meal. Paired with the following Apple Martini recipe, these are sublime (I think even Fern would smile slyly at my update).
· Gluten Free: If you don’t want to mix your own flour, substitute your favorite gluten-free flour blend for the first 6 ingredients in the same quantity.
· With gluten: Substitute your preferred baking flour for the flours and starches (same quantity total) and omit the xanthan gum from the recipe.
· ‘Don’t want to make dough’ gluten consumers: I understand you can buy empanada wrappers at the store. Feel free to use those instead as well and if so, proceed to the filling recipe!
This essentially makes a dough similar to a pie crust dough and the recipe above makes beautiful dough! Any of you who are gluten-free bakers will understand my enthusiasm because GF dough can be very finicky. This was very close to a traditional wheat pie crust, with structure and no stickiness.