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Mayan Smoky Red Vegan Gluten-Free Empanadas


For the Dough:

  • 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)

  • 1 teaspoon salt

  • 1/2 cup vegetable shortening or vegan butter, chilled and cubed

  • 3/4 cup cold water

For the Filling:

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup sweet potatoes, peeled and diced

  • 1 cup black beans, drained and rinsed

  • 1 cup corn kernels (fresh or frozen)

  • 1 can (14.5 oz) diced tomatoes, drained

  • 2 tablespoons Mayan Smoky Red seasoning

  • Salt and pepper to taste

  • 1/4 cup fresh cilantro, chopped

For Assembly:

  • 1/4 cup almond milk (or other plant-based milk) for brushing


  1. Prepare the Dough:

  • In a large bowl, combine the gluten-free flour blend and salt. Add the chilled vegetable shortening or vegan butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

  • Gradually add the cold water, mixing until a soft dough forms. Gluten-free doughs can be a bit crumbly, so you may need to press it together with your hands. Turn the dough out onto a floured surface (using gluten-free flour) and knead briefly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

  1. Prepare the Filling:

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

  • Stir in the diced sweet potatoes and cook until they start to soften, about 10 minutes.

  • Add the black beans, corn kernels, diced tomatoes, and 2 tablespoons of Mayan Smoky Red seasoning. Cook for about 5 minutes until heated through and well combined. Season with salt and pepper to taste.

  • Remove from heat and stir in the chopped cilantro. Set aside to cool slightly.

  1. Assemble the Empanadas:

  • Preheat the oven to 375°F (190°C).

  • On a floured surface (using gluten-free flour), roll out the dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.

  • Place a heaping tablespoon of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. Crimp the edges with a fork.

  • Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with almond milk.

  1. Bake the Empanadas:

  • Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.

  1. Serve:

  • Remove the empanadas from the oven and let them cool slightly before serving. They can be enjoyed warm or at room temperature.

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