More known as oven pastel for us Brazilians, the gluten-free and lactose-free argentina empanada is a delicious recipe for snacks, parties, receive friends at home… Creativity is enough for a good filling! believe, even sweet stuffing is worth it, the one I tried to make was guava.
Ingredients to make the empanadas
- 150g mix of gluten-free flours (I used Beladri's)
- 1 xanthan gum teaspoon (if you have it in your mix, omit)
- 40g corn starch (cornstarch)
- 1 teaspoon of baking powder
- 100 ml of water
- 1 this
- More gluten-free flour mix for greasing surfaces (don't have a certain amount, just leave her close because she might need it)
- 1 tablespoon of oil
Watch the video on how to make gluten-free and lactose-free Argentine empanada to see how the dough is done
Method of preparation
- First mix all the dry ingredients and then add the liquids little by little..
- Stir well until a homogeneous mixture is obtained..
- The dough cannot be sticky, so add a little more flour if needed, just be careful not to put too much, if not the empanada will be very hard.
- to open the dough, I advise to put between 2 open freezer bags. Roll out the dough between the bags with a rolling pin and then cut it into a round shape with a cutter or tupperware (I didn't find it necessary to cut with any format, I only opened it to the size I thought was good, but I thought it was cool to show you how to do it right)
- Fill as you wish and to close, wet half the edge of the empanada with a little water. Close and shape like empanadas or oven pastels (with the fork). I used shredded beef with onion, tomato and green smell.
- With the empanadas ready, brush egg yolk on top, so it will be very golden.
- stop 20 a 30 minutes in the oven or 10 a 15 minutes in the air fryer (Depends on the power of your appliances). This recipe can also be fried., it will be a more Brazilian pastel, as delicious as roast.
The empanadas were beautiful.! I made the recipe in the oven but you can make it in the air fryer if you prefer.. I even think it looks better in the air fryer., Take a look at the photos below to see how they look.
Tips for making the gluten-free and lactose-free Argentine empanada recipe
- Do not open the dough too thin as it will become brittle., runs the risk of breaking when closing
- Don't make the stuffing too wet (ex: with red sauce, a lot of oil), as it will also help to soften the dough and run the risk of breaking
- If you have difficulty making the empanadas because when you add water the edge softens and you can't feel it with your fingers without breaking it, don't use water! The empanada will close in the same way
- Remember that each egg is a different size., every tablespoon is different, therefore there may be variations in the amount of gluten-free flour mix. for safety, watch the video to see the right point of the dough, so there's no danger of making a mistake with the recipe even if your measurements are a little different.
The origin of this recipe is from the website I am Celiac not Extraterrestrial, I ended up modifying some things in the recipe as I learned, because I felt the need for some modifications.
If you have any questions about the recipe, talk to me here in the comments so you can make this recipe just right =)