Gluten-Free Chorizo and Potato Empanadas
Savory empanadas filled with spicy chorizo and hearty potatoes, using a gluten-free dough for a delicious and allergy-friendly meal.
Ingredients
- 1 package Gluten-Free Pie Crust
- about 340 g Mexican Chorizo
- about 450 g Potato
- 0.5 cup Onion
- 2 cloves Garlic
- 1 tsp Cumin
- 0.5 tsp Chili Powder
- 1 each Egg
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a skillet, cook chorizo over medium heat until browned. Drain off any excess fat.
- 3Add diced potatoes and onion to the skillet and cook until potatoes are tender, about 10-12 minutes.
- 4Stir in minced garlic, cumin, and chili powder. Cook for 1 minute more.
- 5Roll out gluten-free pie crust and cut out circles using a cookie cutter or bowl.
- 6Place a spoonful of chorizo and potato filling in the center of each circle.
- 7Fold the dough over to form an empanada and crimp the edges with a fork to seal.
- 8Brush the tops of the empanadas with beaten egg.
- 9Bake for 20-25 minutes, or until golden brown.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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