Gluten Free Empanada

Course Dessert

Cuisine Latin

Keyword gluten free empanadas, vegan empanadas

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 180kcal

Author Tessa

1 cup gluten free oat flour still need to test out an oat free version
1 cup teff flour or more oat or brown rice flour If you can do gluten, I imagine spelt, and whole wheat pastry flour would work great!
1 teaspoon baking powder
½ teaspoon sea salt
½ cup palm sugar or other granulated sugar
2 tablespoons chia meal or flax meal

Preheat oven to 350 degrees.
Whisk the dry ingredients together in a medium bowl.
In a liquid measuring cup, whisk the wet ingredients. Pour into the dry mix and blend until a soft dough is formed. You may add a couple tablespoons milk if it is necessary. I use my hands to knead it all together, a mixer works too.
Divide the dough into two pieces.
Using two pieces of parchment (or similar), roll the dough into a thin, pie crust thickness, about 1/8" or slightly less.
Either using a circle biscuit cutter, or a knife, cut the dough into similar sized circles, rectangles, or squares, apx the size your palm (no exact science, just keep the pieces the same size.
Fill half of one square/rectangle/dumpling, with a teaspoon or two of favorite jelly, and a few dark chocolate chips.
Gently fold each piece in half and press on the edges to seal. I used my favorite dumpling/empañada makers for this task...it makes them TOO cute!! Alternately, you could place another piece of dough on top and press around the edges.
Using a sturdy spatula or pastry scraper, gently lift off and place on a prepared cookie sheet. (Incidentally, those are two MUST HAVE kitchen gadgets...they scrape from stainless steel and cast iron like a charm, and help me clean more things than they should!)
TIP: When I use the dumpling maker, I use some coconut oil spray on the press to keep it from sticking.
Bake for 10-15 minutes until the edges are JUST beginning to brown.
Enjoy!