Ingredients

The following ingredients have 15 Servings
  • 2 cups warmed almond milk (can use dairy milk)
  • 1-2 tbsp active dry yeast powder (gluten free)
  • 1 tsp sugar (I use honey nektar crystals)
  • 5 cups gluten free flour mix
  • 1 tsp of kosher salt
  • Olive oil
  • Minced garlic or garlic powder
  • date sugar of raw sugar
  • 4-6 oz of sliced honey ham
  • 1/2 – 2/3 cup cooked mashed potato or sweet potato
  • Olive oil or butter
  • Optional cheddar or tomato sauce
  • Optional additional seasonings such as black pepper, BBQ seasoning, etc.
  • See instructions for how much to put in each empanada

Instruction

  • Preheat oven to 375F.
  • In a large bowl, combine your yeast, milk, and sugar. Mix gently and set aside for a few minutes to let it get active.
  • Next combine your 4 cups of your flour with the milk/yeast mixture and add in your salt. It will be sticky at first but keep mixing. Add in a 1 tbsp of olive oil and the other 1 cup of your dough and knead until it’s no longer sticky.
  • Transfer dough into another bowl that’s lightly coated in olive oil. Cover with a damp cloth and let is rise for 1 to 2 hrs or until dough is doubled in size.
  • Once dough is ready, prep another space for rolling. YOu can use a counter with flour or parchment paper on it.
  • take a portion of the down and roll it out flat. Then cut into 4in by 1/4 inch thick circles. I used the lid of a small container to measure size.
  • add 1/4 slice of ham, 1 small spoon of mashed potato, 1 tsp of coconut sugar or honey nektar, a pinch of garlic, and any other fillings you’d like to add, such as cheese or tomato. Make sure not to overfill.
  • Then fold the dough over in half and press the ends closed.
  • It should easily close. If it doesn’t or the dough breaks, you’d filled it too much.
  • Do this for 14-15 more empanadas.
  • Coat each empanada with a little butter or olive oil. Place on baking tray.
  • Sprinkle with more sugar and a dash of any other seasonings such as pepper/garlic/sea salt.
  • Bake for 20-30 minutes or until dough is lightly browned and edges are a tad crisp.