Gluten-free empanadas

Posted On November 24, 2020

Empanadas have always been a favorite of mine, because what’s not to like about what is basically meat and pie crust? I decided to give these a shot and they are now a staple. They pair well with a soup and are great on their own as a light dinner! And the kids will eat them, which is winning around here. This makes 8-10 empanadas.

Recipe:

Any gluten-free pie crust recipe. This one is my favorite.

For the filling:

• One pound grass fed ground beef
• One onion
• About a cup of goat’s milk cheddar (or cheese of choice)
• 1 tsp. Chili powder
• 1 tablespoon avocado oil
• 1 tsp. pimenton or smoked paprika
• 1 tsp. sea salt
• 1 tsp. cumin
• 1 tsp. white pepper
• Handful of cilantro, chopped
• 1 egg, whisked

Sauté the onion, chopped, in the avocado oil until soft, about three to five minutes. Add the beef, separating it into tiny pieces. I love this tool for this task. Add the spices and cilantro and simmer on low, covered, about 15 minutes or until the meat is fully cooked.

While the meat is simmering, roll out your pie crust. Cut into circles, about six inches in diameter. Once the meat is done, add spoonfuls to the center of the crust circles, leaving about two inches around the edges. Add a spoonful of the cheese on top. Fold into a half moon shape and seal shut by pinching around the edges. Place on a parchment lined baking sheet and brush the whisked egg onto the tops with a pastry brush. Bake at 400 degrees Fahrenheit for 20 minutes, or until the tops are slightly golden brown. Enjoy with salsa of your choice!