Cooking and Serving: 40 minutes | 20 rounds dough
Ingredients
3 gluten free empanadas on white plate with greens | ⅓ cup (2 ⅔ fluid ounces) dry white wine, (like Pinot Grigio), chilled (See | 2 teaspoons apple cider vinegar
Description
Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes | Servings: 20 rounds dough
Ingredients
3 gluten free empanadas on white plate with greens
⅓ cup (2 ⅔ fluid ounces) dry white wine, (like Pinot Grigio), chilled (See
2 teaspoons apple cider vinegar
2 (100 g (weighed out of shell)) eggs, beaten
3 cups (420 g) all purpose gluten free flour blend
1 ½ teaspoons xanthan gum, omit if your blend already contains it
1 ½ teaspoons kosher salt
6 tablespoons (84 g) unsalted butter, roughly chopped or shredded and
7 tablespoons (84 g) nonhydrogenated vegetable shortening
Your favorite filling, see Recipe Notes for suggestions
Egg wash, 1 egg + 1 tablespoon water, whisked
Instructions
In a small bowl or measuring cup with a pour spout, place the wine, vinegar,.
and eggs, and whisk to combine very well. Set the mixture aside.
In a large bowl, place the flour blend, xanthan gum, and salt, and whisk to.
combine well. Add the chopped butter, and mix to combine
Working quickly and using the thumb and forefinger of each clean hand,.
Create a well in the center of the dry ingredients, and add the wet mixture.
Mix until just combined, ensuring that all the dry ingredients are moistened.
dough may be difficult to roll out.
Unwrap the chilled dough and turn it out onto a lightly floured surface. I.
Roll out the dough into a rectangle that’s about 1-inch thick, moving the.
into a rectangle about 1/4-inch thick.
Cut out 3-inch rounds from the dough, and remove the surrounding dough to.
thinner into a nearly 4-inch diameter round. Repeat with the remaining dough.
Sprinkle each round of dough with a bit more flour, and stack the rounds on.
They’re best filled and fully shaped the same day, although after filling and.
shaping you can freeze them for finishing another time.
Notes
* 2 teaspoons apple cider vinegar
* 2 (100 g (weighed out of shell)) eggs, beaten
* 3 cups (420 g) all purpose gluten free flour blend
* 1 ½ teaspoons xanthan gum, omit if your blend already contains it
* 1 ½ teaspoons kosher salt
* 6 tablespoons (84 g) unsalted butter, roughly chopped or shredded and
* 7 tablespoons (84 g) nonhydrogenated vegetable shortening
* Egg wash, 1 egg + 1 tablespoon water, whisked
* In a small bowl or measuring cup with a pour spout, place the wine, vinegar,
and eggs, and whisk to combine very well. Set the mixture aside.
* In a large bowl, place the flour blend, xanthan gum, and salt, and whisk to
combine well. Add the chopped butter, and mix to combine.
* Working quickly and using the thumb and forefinger of each clean hand,
flatten the chunks of butter into flat disks. Add the shortening, and mix to
combine, pressing the shortening down into the dry ingredients with the
underside of your mixing spoon. Loosen any bits stuck to the bottom of the
* Create a well in the center of the dry ingredients, and add the wet mixture.
Mix until just combined, ensuring that all the dry ingredients are moistened.
With clean hands, squeeze the dough together into a disk. Wrap the dough
tightly in plastic wrap and refrigerate for 30 minutes. Much longer, and the
dough may be difficult to roll out.
* Unwrap the chilled dough and turn it out onto a lightly floured surface. I
like to divide it in half and work with one half at a time. Press the dough
into a flatter disk with the palm and heel of your hand, and sprinkle very
lightly with more flour.
* Roll out the dough into a rectangle that’s about 1-inch thick, moving the
dough frequently and sprinkling lightly with flour to prevent sticking. Fold
the dough over on itself like you would a business letter, and roll the dough
into a rectangle about 1/4-inch thick.
* Cut out 3-inch rounds from the dough, and remove the surrounding dough to
reroll later. Sprinkle each round with a bit of flour, and roll again a bit
thinner into a nearly 4-inch diameter round. Repeat with the remaining dough.
* Sprinkle each round of dough with a bit more flour, and stack the rounds on
top of one another. Cover them with plastic wrap and refrigerate until you’re
* They’re best filled and fully shaped the same day, although after filling and
shaping you can freeze them for finishing another time.
Selecting a gluten free flour blend.
I highly recommend using a flour blend like Cup4Cup (or our mock Cup4Cup blend),
which I use like a pastry flour. It’s perfect for creating light and flaky
Batter gluten free flour (here, 336 grams), and make up the remaining 20% with
10% milk powder (42 grams) and 10% cornstarch (42 grams).
I buy small bottles of pinot grigio for use in this recipe and in risotto. If
you don’t have an open bottle, or won’t use wine in cooking, you can replace the
wine with equal parts white grape juice and sherry vinegar.
Sauté chopped onions and minced garlic in extra virgin olive oil until
translucent. Remove aromatics from the pan and set aside. Add bulk sausage,
ground beef, or ground chicken, and cook until no longer pink. Add tomato paste
and reserved aromatics and mix to combine. Allow the filling to cool for about
10 minutes before using to fill empanada rounds.
Bake shaped empanadas in a 375°F oven for about 15 minutes or until golden
brown. Shallow fry in 1/2-inch frying oil at 350°F for 5 to 7 minutes, filliping
as necessary to brown on both sides.
Nutrition information
Approximate nutrition information per round of dough, based on a yield of 20
rounds of dough in the empanada recipe, excludes any fillings, which will vary.
Fiber: 1g | Sugar: 0.1g | Vitamin A: 129IU | Calcium: 4mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an
Empanada Dough raw in plastic, shaped in a stack, and shaped into baked
Dough raw in plastic, shaped in a stack, and shaped into baked empanadas
The Best Gluten Free Empanada Dough
Best Gluten Free Empanada Dough