Up on the menu tonight is another one that I grew up with my mom making in New York. Back then, she’d make beef empañadas. Now that I don’t eat beef and I can’t eat gluten, they look much different. For starters, there’s no premade dough so that’s where the new recipe comes in.

I started with the empañada dough recipe from @gfjules using whatever GF flour I had in the pantry which is a bit of an ancient grain blend. I added 1/8 tsp of xanthan just to be safe and I ended up needing an additional 1/4 cup of water for the dough to really come together.

I got the dough press mold off Amazon just to make empañadas, but I think they’d also be great for calzones pastries, fruit pies, etc.

A few notes if you use a press to shape them:

1. Don’t roll your dough too thin. Personally, I found it best to make a ball, flatten it most of the way on the lightly floured counter and then just press it into the mold with dry hands.
2. Use way less filling than you think. I started with about 1/4 cup, but it was too much and created a Frankenstein empañada. 1/8 cup worked best for me.
3. Remember to add more cheese than you think to as it somewhat soaks into the dough. This would especially need to be the case if you went with a calzone recipe instead.

Baked in the oven at 425 for about 19 minutes, rotating the pans about 8 minutes in. All in all, these are super tasty and have a great crunch to them. I’ll reheat the others throughout the week and I had plenty of leftover taco meat too. Considering this one a success and will definitely make these again!

CLICK HERE for the empanada dough recipe from GF Jules.

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