Empanadas de Cambray (Gluten-Free)

Instructions

1. 1Combine the 2 cups Gluten-free all-purpose flour blend, 1 teaspoon Xanthan gum, and 1/4 cup Sugar in a food processor. Pulse a few times until these dry ingredients are well mixed.
2. 2Add the 1/2 cup Unsalted butter, cold and cubed, to the food processor and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the 1 large Egg and 1 teaspoon Vanilla extract. Add this whisked egg and vanilla mixture to the food processor and pulse until the dough comes together into a ball.
3. 3Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up and become easier to handle. While the dough chills, combine the 1 cup crumbled Queso Campesino or Feta and 1/2 cup Raisins in a medium bowl; mix them well to create the filling.
4. 4Preheat your oven to 190°C. Lightly dust a clean work surface with some of the 2 cups Gluten-free all-purpose flour blend. Roll out the chilled dough to an even thickness of about 0.32 cm.
5. 5Use an approximately 7.5-10 cm round cookie cutter or a knife to cut circles from the rolled dough. Place about 1 tablespoon of the cheese and raisin filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then press the edges together firmly with a fork to seal each empanada.
6. 6Line a large baking sheet with parchment paper. Carefully place the shaped empanadas on the prepared baking sheet, leaving a little space between each. Bake for 25-30 minutes in the preheated oven, or until the empanadas are golden brown around the edges.
7. 7Let the empanadas cool on the baking sheet for at least 10 minutes before handling, as they will be very hot and delicate. Once slightly cooled, dust them generously with 0 as needed Powdered sugar before serving.

Substitutions

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