Empanadas de Cambray (Gluten-Free)

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 1 teaspoon Xanthan gum
• 1/2 cup Unsalted butter, cold and cubed
• 1/4 cup Sugar
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 cup Queso Campesino or Feta, crumbled
• 1/2 cup Raisins
• 0 as needed Powdered sugar, for dusting

Instructions

1. 1In a food processor, combine the gluten-free flour blend, xanthan gum, and sugar. Pulse to combine.
2. 2Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. 3In a small bowl, whisk together the egg and vanilla extract. Add to the flour mixture and pulse until the dough comes together.
4. 4Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. 5Preheat oven to 375°F (190°C).
6. 6In a bowl, combine the cheese and raisins.
7. 7On a lightly floured surface (using gluten-free flour), roll out the dough to about 1/8 inch thickness.
8. 8Use a cookie cutter or a knife to cut out circles (about 3-4 inches in diameter).
9. 9Place a spoonful of the cheese and raisin mixture in the center of each circle.
10. 10Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
11. 11Place the empanadas on a baking sheet lined with parchment paper.
12. 12Bake for 25-30 minutes, or until golden brown.
13. 13Let the empanadas cool slightly. Dust with powdered sugar before serving.

Substitutions

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