Empanadas de Humita (Soy-Free)

Instructions

1. 1To make the dough: In a large bowl, whisk together gluten-free flour and salt. Cut in dairy-free butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. 2To make the filling: In a large skillet, sauté onion and bell pepper over medium heat until softened. Add garlic and cook for another minute until fragrant. Stir in corn kernels, coconut cream, paprika, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens.
3. 3Preheat oven to 190°C.
4. 4Roll out the dough on a lightly floured surface to about 0.3175 cm thickness. Cut out circles using a cookie cutter or a bowl (about 10.16 cm diameter).
5. 5Place a spoonful of the corn filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
6. 6Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown.
7. 7Let cool slightly before serving.

Substitutions

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