Gluten-Free Chilean Empanadas for Breakfast

Ingredients

• 1 lb Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• 1/4 cup Raisins
• 1/4 cup Black Olives
• 2 large Hard-Boiled Eggs
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin
• 1/4 tsp Chile Powder
• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 1/2 tsp Salt
• 2 tbsp Olive Oil
• 1 batch Egg Wash (1 egg beaten with 1 tbsp water)

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large skillet, cook the 1 lb of ground beef over medium heat until it is browned. Drain any excess fat from the skillet.
3. 3Add the chopped medium onion and 2 cloves of minced garlic to the skillet with the beef. Cook for 5-7 minutes, stirring occasionally, until the onion and garlic are softened and fragrant.
4. 4Stir in the 1/4 cup raisins, 1/4 cup chopped black olives, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp chile powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant. Season the mixture with 1/2 tsp salt. Remove the skillet from the heat and let the filling cool slightly.
5. 5In a separate bowl, whisk together the 1 cup rice flour, 1/2 cup tapioca starch, and 1/2 tsp salt.
6. 6Gradually add the 2 tbsp olive oil and about 1/4 cup of water to the flour mixture, mixing with a spoon or your hands until a cohesive dough forms. If the dough seems too dry and crumbly, add a little more water, 1 tablespoon at a time, until it just comes together. Knead the dough gently for 1 minute until smooth.
7. 7On a lightly floured surface (use a little of the rice flour if needed), roll out the dough to about 1/8-inch thickness. Use a 4-inch round cutter or the rim of a bowl to cut out 8 circles of dough.
8. 8Place about 2 tablespoons of the cooled beef filling onto one half of each dough circle, leaving a small border. Top the filling with a slice of the 2 large hard-boiled eggs.
9. 9Fold the other half of the dough circle over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp the edges with a fork or your fingers to ensure they are well-sealed.
10. 10Place the sealed empanadas on a baking sheet. Brush the tops of each empanada with the 1 batch egg wash (1 egg beaten with 1 tbsp water).
11. 11Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the empanadas are golden brown and the crust is firm to the touch.

Substitutions

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