Empanadas de Cambray (Gluten-Free)

Ingredients

• 2 cups Cassava flour (tapioca flour)
• 2 tbsp Melted butter
• 1/2 tsp Salt
• 1/2 cup Warm water
• 1 cup Cooked rice
• 1/2 lb Ground beef
• 1/4 cup Raisins
• 2 tbsp Brown sugar
• 1/2 tsp Cinnamon
• 2 cups Vegetable oil

Instructions

1. 1In a large bowl, combine the 2 cups Cassava flour, 2 tbsp Melted butter, and 1/2 tsp Salt. Gradually add the 1/2 cup Warm water, mixing until a shaggy dough forms, then knead the dough in the bowl for 5-7 minutes until it becomes smooth and pliable.
2. 2In a separate medium bowl, combine the 1 cup Cooked rice, 1/2 lb Ground beef, 1/4 cup Raisins, 2 tbsp Brown sugar, and 1/2 tsp Cinnamon. Mix thoroughly with a spoon until all ingredients are evenly distributed.
3. 3Divide the prepared dough into 16 equal pieces. On a clean, dry surface, roll each piece into a ball, then flatten it into a 4-inch diameter circle, about 1/8-inch thick.
4. 4Place 1 tablespoon of the prepared filling onto one half of each dough circle. Fold the other half of the dough over the filling to create a half-moon shape, then press the edges firmly together to seal and crimp the sealed edge with a fork to ensure it is completely closed.
5. 5Pour the 2 cups Vegetable oil into a large heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a kitchen thermometer to verify the temperature.
6. 6Carefully place 3-4 empanadas into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until the empanadas are golden brown and crispy on all sides.
7. 7Using a slotted spoon, carefully remove the fried empanadas from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining empanadas and serve them warm.

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