This recipe for gluten free empanadas makes perfect little pockets of golden flaky pastry stuffed with a succulent beef filling. One bite and you’ll be whisked off to the sights and smells of Buenos Aires. Great for parties or as a snack on the go. Just make sure you have napkins on hand because they are very juicy. You could serve them with salsa, guacamole or sour cream, but they’re just as good plain. Try adding jalapeños or chillies to the filling for an extra kick.
- 125 ml hot water
- 180 g Mix Bread
- 40 g butter
- 500 g ground beef
- 2 tbsp olive oil
- 2 shallots, chopped
- 1 tsp sweet paprika powder
- 1 tsp cayenne pepper
- 1 tbsp oregano
- to taste salt
- to taste black pepper
- 1 handful sultanas
Prepare the dough:
- Put the flour and butter in a bowl and pour the hot water over it.
- Mix everything with your hands until the ingredients are all incorporated.
- The dough becomes smooth and easy to work with.
- Take pieces of dough and spread with a rolling pin until very thin.
- Afterwards, cut with a cutter.
- When adding the filling, pass the rolling pin over it again, lightly, to spread the dough a little bit further.
- Put the filling and close the dough (if you do not know how to crimp the borders, just press with a fork, to close tightly).
Prepare the filling:
- Put the olive oil and onion in a pan. Cook.
- Add the meat, stirring well, until all the meat is cooked.
- Add the paprika (dissolved in 1/4 of water), the Cayenne pepper, oregano, salt and black pepper.
- Let simmer for about 10 minutes.
- Turn off the flame and add the olives (if you prefer, chopped).
- If you prefer them whole, set aside to use when putting it all together, along with the raisins, if you like, and a chopped hard-boiled egg.
- Mix everything and let cool.
- Put the cold filling on the dough already spread out. Brush with 1 whisked egg. Bake in a pre-heated oven at 180°C until golden brown.