Monday, January 15, 2018

Gluten Free Empanadas

I love these, but they are time consuming from both finding the mix to making them. But they are super tasty and everyone asks for them come the holidays so I’m going to try and make time to make these more often thru the year. They do freeze well so you can stock up on these and bake as needed. You can choose pretty much any filling for these, I like steak and green pepper with mozzarella, buffalo chicken with blue cheese or spinach and mushroom with cheddar.

Ingredients- Dough:
2-3 boxes of Chebe Focaccia Mix.
2 TBS olive oil,
4 TBS milk
1 cups strong shredded cheese (Like cheddar or similar)
2 large eggs

Filling & Directions:
You choose, I like canned chicken, shredded with Franks Buffalo Sauce for quick recipes. Steak and peppers using Steak-Um’s and diced peppers. Prepare the filling and place off to the side to cool so it’s easier to handle. I put a pinch of whatever cheese at the bottom and place more filling on that, and fold over to seal and close off the ends with a fork.

Prepare the dough based on instructions on the box. Roll out the dough between two pieces of parchment paper. Use a large cookie cutter, or large cup to create a circle piece of dough. Slightly flatten with your hands before you place filling on one side of the circle, so that you can seal them in half moon shapes. 

Freeze until you’re ready to consume, or bake for 20 minutes at 450 degrees. If frozen, bake for an additional 15 minutes or until they look nice and crispy. 

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