|This one has a Cornish pasty filling from Food.com|
Tested this recipe a couple times. Do not overfill the empanadas or they will split. It’s really nice to have a bag of frozen ones on hand . I serve them with soup on Sundays to both the gluten free and non gluten free members of the family. They are nice dipped in salsa or sweet chili sauce.
Empanada Dough – Dairy Free
1/2 cup tapioca flour
1/2 cup sweet rice flour
1/2 cup fine rice flour (asian kind)
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tbsp. oil
1-2 Tbsp. dried Parmesan cheese or more “to taste” optional
3-4 Tbsp. water or enough to make a soft but not sticky dough.
Mix dry ingredients together in mixing bowl. Stir the oil and egg together with a fork. Make “well” in flour mixture and add the oil/egg mixture and 3 tablespoons water. Knead until smooth adding a little more water at a time until the dough feels “just right”. It will be a dough that is ot sticky and is very nice to handle.
Roll out into circles (size is up to you. I do either small appetizer sizes about 4″ or lunch size 6.5″.)
Fillings should not be runny. There are lots on the internet to choose from. Place filling on one side. Fold dough over and crimp with fork. You can freeze before baking or bake first at 350 for 30 minutes until light brown. To bake frozen ones place on baking sheet at bake at 350-375 for approx. 30-40 minutes. They can be eaten hot or cold. I use the Birds Hill Perogy Press for the small ones and the Birds Hill Pie Machine with empanada dies for the 6.5″ ones.
TIP: before baking –
brush with egg white and a little water to make a glossy finish or with a whole egg and a little water to make a golden finish. Can also brush with milk.
400 grams tapioca flour
400 grams sweet rice flour
400 grams rice flour
14 grams xanthan gum
20 grams salt
16 grams baking powder
500 ml cooking oil
8 large eggs
63ml – 500 ml water (1 1/2 cups – 2 cups)
Method: Same as above.