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.
Gluten Free Empanada
Amount Per Serving
Calories 180Calories from Fat 63
% Daily Value*
Saturated Fat 4g25%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.