Gluten-Free Empanadas with Beef Filling (Carne)

Ingredients

• 1 lb Ground beef
• 2 cups Gluten-free all-purpose flour blend
• 0.75 cup Butter, cold and cubed
• 0.5 cup Ice water
• 1 medium Onion
• 0.5 medium Red bell pepper
• 2 large Hard-boiled eggs
• 0.5 cup Green olives
• 0.25 cup Raisins
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 batch Egg wash (1 egg beaten with 1 tablespoon water)

Instructions

1. 1Prepare the dough: In a large bowl, combine gluten-free flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. 2Prepare the filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and cook until softened, about 5 minutes. Add ground beef and cook, breaking it up with a spoon, until browned.
3. 3Stir in smoked paprika, cumin, oregano, salt, and pepper. Cook for 2 minutes more.
4. 4Remove from heat and let cool slightly. Stir in chopped hard-boiled eggs, olives, and raisins.
5. 5Preheat oven to 375°F (190°C).
6. 6Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter or a bowl to cut out circles (about 4-5 inches in diameter).
7. 7Place a spoonful of 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.
8. 8Place empanadas on a baking sheet lined with parchment paper. Brush with egg wash.
9. 9Bake for 25-30 minutes, or until golden brown.

Substitutions

Related Guides