Truth #1: Some things are easier made gluten free than others.
Truth #2: Some things are worth the effort to be made gluten free!
Just a general rule of thumb, anything that needs to be stretched out is going to be more difficult when prepared gluten free. The fact of the mater is, gluten is what stretches dough, hence the difficulty in making gluten free pizza…. or empanadas.
You need to stretch the dough around the filling… sans gluten equals more difficult… but not impossible!
Once I have my mind set on something, it’s going to happen, just ask my Mom
Now I’m going to show you just how I made it work!
- 1 tbsp Enzo Olive Oil
- ½ red onion (diced)
- 3 cloves garlic (minced)
- 12 oz soy chorizo
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp oregano
- 1 cup pepper jack cheese (grated)
- 1 ½ cups Premium Gold Gluten Free Flour
- 1 cup white corn meal (harina de maiz)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter (melted & cooled)
- 1 cup water
- 1 large egg + 1 tbsp water
Prepare the dough by combining the flour, corn meal, baking powder and salt in a large bowl.
Add the butter and water.
Mix until a slightly sticky ball of dough forms, if the dough is dry, add water 1 tbsp at a time.
Place the dough on a sheet of plastic wrap.
Wrap the dough tightly and place in the refrigerator for 30 minutes.
While the dough is chilling, prepare the chorizo filling.
Begin by heating the olive oil in a large skillet over medium heat. Add the onions, sauté for 3-5 minutes, then add the garlic.
Sauté for 1-2 minutes, then add the chorizo.
Cook for 5 minutes, then add the paprika, cumin and oregano.
Reduce to low and cook for an additional 5-7 minutes.
Preheat the oven to 375°.
Now it’s time to roll out the dough. You’ll want to grab a small ball of dough, then roll it out into a thin circle.
One of the problems with gluten-less dough is that it’s hard to stretch it thin enough without falling apart.
I solved this problem by popping each ball of dough into my new tortilla press to flatten them into (almost) perfect empanada circles.
If you don’t have a tortilla press at home, it might just take a little more time with a rolling pin. I used a rolling pin on my first go-round and it worked, it was just much easier with the tortilla press!
Once you have each circle of empanada dough rolled out, fill them with a large spoonful of chorizo filling and a sprinkle of pepperjack cheese.
Whisk the large egg and tbsp of water together to make the egg wash, then brush the edges of the empanadas.
Fold together and use your fingers to crimp the edges. (I found that using a fork to press the edges together caused the dough to tear.)
Brush the tops of each empanada with egg wash, then gently (emphasis on gently!) poke a couple of very small holes in the top.
Place on a baking sheet and into the oven for 20-25 minutes.
Not too shabby for my first shot at empanadas… and gluten free empanadas at that!
Let’s just say, I ate the leftovers the last two days so they must have been pretty good
I served both sour cream and homemade salsa on the side for a little creaminess and a little flavor!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.