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