Lower gluten Cuban empanadas
1 hour 12 min
These are instructions on how to make my grandmother's empanada dough recipe. Empanadas can be stuffed with either sweet or savoury fillings using this easy recipe, that is also a healthier, high potassium low gluten alternative due to the plantain flour.
1 person made this
Ingredients
Makes: 8 empanadas
- 125g plain flour
- 65g plantain flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon caster sugar
- 110g butter, softened
- 225g cream cheese, softened
- fillings of your choice (e.g. picadillo, guava cream)
- vegetable oil, for cooking
Method
Prep:30min ›
Cook:12min ›
Extra time:30min chilling ›
Ready in:1hr12min
- In a bowl, sift together the flours, salt, baking powder and sugar and mix well. Set aside.
- In a separate bowl, combine the softened butter and soft cream cheese. Fold in the dry ingredients and mix until well combined and a dough comes together. Wrap the dough in cling film and place in the fridge to chill for 30 minutes.
- Turn the dough out on a lightly floured board and roll to a thickness of about 3mm. Using an inverted saucer, cut out 6 to 8 circles of the dough, depending on how much dough you are able to roll out.
- Place 2 to 3 tablespoons of filling of your choice onto one half of each dough circle. Fold over to seal, wet inside of the edges that will meet and press down with fork for a tight seal.
- Heat a little vegetable oil in a large frying pan over a medium heat and fry the empanadas in batches until golden and hot through (be sure to cook any meat fillings separately before placing inside the empanadas), about 10 to 12 minutes. Add more oil between batches to prevent the empanadas from sticking to the pan. If using a sweet filling, sprinkle with caster sugar and serve warm.
Fillings
Fill the centre with picadillo, guava and cream cheese, fricase' de pollo or your own creative filling.
