Empanadas Colombianas (Gluten-Free)
Savory Colombian empanadas with a seasoned beef and potato filling, now made gluten-free using cassava flour dough. Crispy and flavorful!
Ingredients
- 2 cups Cassava Flour
- 1 cup Water
- 1 teaspoon Salt
- about 450 g Ground Beef
- about 450 g Potatoes
- 1/2 cup Onion
- 2 cloves Garlic
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Annatto Powder
- 3 cups Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the dough: In a bowl, mix cassava flour, warm water, and salt until a smooth dough forms. Let it rest for 15 minutes.
- 2Make the filling: In a skillet, brown ground beef with onion and garlic. Drain any excess fat.
- 3Add diced potatoes, cumin, and annatto powder (if using). Season with salt and pepper. Cook for 5 minutes.
- 4Assemble empanadas: Roll out small portions of the dough between plastic sheets. Cut out circles using a mold or a bowl.
- 5Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges.
- 6Heat vegetable oil in a deep fryer or large pot to 175°C.
- 7Fry empanadas in batches until golden brown and crispy, about 5-7 minutes per side.
- 8Remove empanadas and drain on paper towels. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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