Ingredients
Dough Ingredients
- 1/3 cup dry white wine (such as Pinot Grigio), chilled
- 2 teaspoons apple cider vinegar
- 2 eggs (beaten)
- 3 cups all-purpose gluten-free flour blend
- 1 1/2 teaspoons xanthan gum (omit if your flour blend already contains it)
- 1 1/2 teaspoons kosher salt
- 6 tablespoons unsalted butter (roughly chopped or shredded and chilled)
- 7 tablespoons nonhydrogenated vegetable shortening
Additional Ingredients
- Your favorite filling (choose according to preference)
- Egg wash: 1 egg plus 1 tablespoon water, whisked
Instructions
- Combine Wet Ingredients: In a small bowl or measuring cup with a pour spout, whisk together the chilled white wine, apple cider vinegar, and beaten eggs until well combined. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, xanthan gum, and kosher salt until evenly combined. Add the chopped, chilled butter and mix into the flour until the butter pieces are coated.
- Incorporate Shortening: Using clean hands and the thumb and forefinger of each hand, flatten chunks of butter into small disks. Add the vegetable shortening and press it into the dry ingredients with the underside of a spoon, loosening any stuck bits to ensure even mixing.
- Combine Wet and Dry: Create a well in the center of the dry mixture and pour in the wet ingredients. Mix just until combined so all dry ingredients are moistened. Squeeze the mixture together with your hands to form a cohesive dough disk. Wrap tightly in plastic and refrigerate for 30 minutes to firm up the dough.
- Prepare for Rolling: Unwrap the chilled dough and transfer it to a lightly floured surface. Divide the dough into halves and press each half into a flat disk, lightly sprinkling flour to prevent sticking.
- Roll and Fold Dough: Roll each disk into a rectangle about 1 inch thick. Fold the rectangle over itself like a business letter, then roll again into a 1/4-inch thick rectangle. This folding and rolling help build layers for a tender crust.
- Cut Circles: Use a cutter to cut out 3-inch diameter rounds from the dough. Remove the extra dough for rerolling. Sprinkle each round with flour and roll them thinner to nearly 4-inch diameter circles. Repeat with remaining dough.
- Chill Dough Circles: Lightly flour each round, stack them, and cover with plastic wrap. Refrigerate until ready to use to keep the dough firm and prevent sticking during filling and shaping.
- Fill and Shape: It is best to fill and shape the empanadas the same day. After filling and shaping, empanadas can be frozen to bake later if desired.
Notes
- Use a gluten-free flour blend suitable for baking; check if xanthan gum is already included to avoid doubling it.
- Chilled white wine adds flavor and helps with dough texture. Pinot Grigio is recommended, but other dry white wines can be used.
- Filling choices can vary widely: ground meats, cheeses, vegetables, or savory-sweet mixtures work well.
- Use egg wash before baking to achieve golden, shiny empanadas.
- Refrigerate dough rounds to prevent sticking and ease handling when filling.
- Empanadas can be frozen after shaping for convenient baking at a later time.
- Do not refrigerate dough longer than 30 minutes before rolling out, as it may become too firm to work with easily.
- Prep Time: 30 minutes
- Cook Time: 40 minutes (baking time varies based on filling and oven)
- Category: Baking
- Method: Baking
- Cuisine: Latin American
- Diet: Gluten Free
