We took a trip to Puerto Rico this weekend in our kitchen with beef empanadas, beans and rice and a plantain puree. The food was really delicious. I was especially pleased with how well this gluten-free dough held together. The dough is made with a little white wine, but don’t worry the alcohol cooks out before you make the dough. I can see this dough recipe being used to make apple cinnamon empanadas in the future.
- ½ cup dry white wine (e.g., Pinot Grigio, Chardonnay)
- ½ cup water
- 2 tablespoons unsalted butter
- 2 tablespoons nonhydrogenated vegetable shortening
- 2 cups high-quality all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 3 to 4 tablespoons milk or cream (low-fat is fine, nonfat is not, nondairy substitute is fine)
- In a medium saucepan, place the wine, water, butter and shortening and stir to combine. Heat over medium heat until the butter is melted and the mixture is simmering (about 3 to 4 minutes), stirring occasionally. Remove the saucepan from the heat, and dump in the flour and xanthan gum. Stir constantly with a wooden spoon until the mixture comes together (it will happen quickly). Add the milk/cream by the tablespoonful, and knead into the dough until it is smooth.
- Turn the dough out onto a smooth surface and knead until fairly smooth. Do NOT flour the kneading surface.
- Cover the dough with plastic wrap and allow it to rest at room temperature for an hour. This is an important step.
- After the dough has rested, roll until it is about ⅛-inch thick (the width of a nickel), and use a 3-inch biscuit cutter (or smaller or larger, if you prefer) to cut into rounds.
Bean flour blends are not true all-purpose gluten-free flours. Pamela’s baking mix and Pamela’s bread mix are not all-purpose gluten-free flours, nor were they meant to be. They have all sorts of additional ingredients, like baking powder, baking soda and sugar, and then yeast and sugar, respectively. Yes, you really do need the wine for flavor. It’s worth opening a bottle.
Fill with your favorite filling. Our beef filling recipe is below.
1 tablespoons olive oil
1/2 pound ground beef
1/2 tablespoon garlic salt
1 tablespoons tomato paste
1 tablespoons vinegar
1 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying
1/2 cup real mayonnaise, such as Kraft
1/2 tablespoon adobo sauce
Juice of 1/4 lime
For the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)