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Argentinian Beef Empanadas

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If you love empanadas bursting with different flavors, then this traditional Argentinian recipe is perfect for you! In less than an hour, you will have a delicious, gluten free dough with a mouth-watering filling for you and your family. This recipe is also a great way to get your kids involved in cooking.

Ingredients

For the dough:
230 g Farina
2 large eggs
5 tbsp oil
5 tbsp white wine
For brushing:
1 egg
For the filling:
500 g ground veal
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 large onion
1 tsp caraway seeds
1 tsp allspice
1 tsp salt
1 tsp Herbes de Provence
3 (only the whites) hard-boiled eggs
4 tbsp tomato sauce
50 ml olive oil

Preparation

Making the filling:

  • Chop the onion and bell peppers into very small pieces, and then heat the oil in a frying pan and sauté until soft.
  • Add the ground veal and all the spices.
  • Cook until the ground veal is well done.
  • Add the tomato sauce and stir.
  • Add the chopped hard-boiled egg whites, stir, and leave to cool.

Making the dough:

  • In the bowl of a stand-mixer, combine the flour, eggs, oil and white wine.
  • Mix using the dough hook attached for about 3 minutes until the dough comes together.
  • Take the dough and knead by hand for a couple of minutes.
  • Wrap the dough in cling film and let it rest for about 1 hour.
  • Roll the dough over greaseproof paper (if it sticks, sprinkle some flour).
  • Shape the empanadas using a round cutter, add a spoonful of the filling and fold the empanada disk sealing the edge with your fingers.
  • When they are all ready, brush the top of the empanadas with egg yolk and bake them at 180°C for about 15 minutes.
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