Gluten Free Chorizo Empanadas
These Empanadas are made with homemade gluten free dough, and vegetarian soy chorizo for a healthy, mexican appetizer or dinner recipe.
Ingredients
Empanada Dough
- 1 ½ cups Premium Gold Gluten Free Flour
- 1 cup white corn meal, harina de maiz
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter, melted & cooled
- 1 cup water
- 1 large egg
- 1 tbsp water
Instructions
- Prepare the dough by combining the flour, corn meal, baking powder and salt in a large bowl.
- Add the butter and water.
- Mix until a slightly sticky ball of dough forms, if the dough is dry, add water 1 tbsp at a time.
- Place the dough on a sheet of plastic wrap.
- Wrap the dough tightly and place in the refrigerator for 30 minutes.
- While the dough is chilling, prepare the chorizo filling.
- Begin by heating the olive oil in a large skillet over medium heat.
- Add the onions, sauté for 3-5 minutes, then add the garlic.
- Sauté for 1-2 minutes, then add the soy chorizo.
- Cook for 5 minutes, then add the paprika, cumin and oregano.
- Reduce to low and cook for an additional 5-7 minutes.
- Preheat the oven to 375°F.
- Now it’s time to roll out the dough.
- Grab a small ball of dough, then roll it out into a thin circle using a rolling pin, or press it thinly in a tortilla press.
- Once you have each circle of empanada dough rolled out, fill them with a large spoonful of chorizo filling and a sprinkle of pepperjack cheese.
- Whisk the large egg and tbsp of water together to make the egg wash and brush the edge of the empanada.
- Fold together and use your fingers to crimp the edges.
- Brush the tops of each empanada with egg wash, then gently poke a couple of very small holes in the top.
- Place on a baking sheet and into the oven for 20-25 minutes.
Nutrition Facts
Calories 134kcal (7%)Carbohydrates 12g (4%)Protein 4g (8%)Fat 7g (11%)Saturated Fat 3g (15%)Cholesterol 21mg (7%)Sodium 171mg (7%)Potassium 87mg (2%)Fiber 1g (4%)Vitamin A 350mg (7%)Vitamin C 0.3mgCalcium 71mg (7%)Iron 0.8mg (4%)
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