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Authentic Gluten Free Argentinian Empanadas

Name: Authentic Gluten Free Argentinian Empanadas
Prep time: 1 h
Cook time: 15 min
Cuisine: Latin/South American
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; 1 tsp allspice; 1 tsp salt; 1 tsp Herbes de Provence; 3 hard-boiled eggs; 4 tbsp tomato sauce; 50 ml olive oil

15 people

1 hr 15 min

Feel the rhythm in every bite of these gloriously juicy, beef-filled gluten free pastry parcels.

Been looking everywhere for an authentic empanada recipe that’s gluten free? Good news: your search is over. These Buenos-Aires-inspired beef empanadas are based on a traditional Argentinian recipe, but use gluten free flour for the pastry casing. All of the Latin flavour with none of the wheat. The taste of the barrio is in every bite of these beefy Argentinian empanadas. It may take two to tango, but it will only take one to gobble up all of these gluten free goodies.

Cook

Preparation

in 1 hour

Cooking

in 15 minutes

Temperature

180 °C

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.

Ingredients

For the dough:

230

Farina

large

eggs

tbsp

oil

tbsp

white wine

For brushing:

egg