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Makes 6 gluten free Empanada
Ingredients:
 Pastry:
- This recipe uses one packet of ready made gluten and dairy free pastry from Simply Wize. You can make your own gluten free pastry if you wish.
Filling Ingredients:
- 500g minced meat
- suitable cooking oil, eg rice bran oil
- 1 1/2 cups prepared elimination diet vegetable stock
- 1 small clove garlic, crushed
- 1/2 leek, diced
- 2 stalks celery, diced
- 1/4 cup chopped parsley
- salt to taste
- 2 Tbsp plain gluten free flour
- 1/4 cup water
Prepared chutney to serve with finished empanada’s if you wish
Method:
- Preheat oven to 200 degrees Celsius
- Have GF pastry at room temperature
- Line an oven tray with baking paper
- Add oil, minced meat, garlic, parsley & leek to a pan on the stove and cook the mince until browned
- Add the stock and simmer the mince until the liquid is almost gone
- Salt to taste
- Combine the GF flour with the water and stir this through the mince mixture to thicken
- Remove the mixture from the stove and cool slightly
To assemble the empanada:
- Sprinkle extra plain GF flour over a clean bench and place the GF pastry sheets on the floured surface
- Cut out 6 x 15cm circles of pastry
- Take the left-over pastry cuts-offs and knead them together. Roll dough out to the same thickness as the other sheets to get the 6 circles of pastry
- Place each pastry circle on the baking sheet in 2 lines of 3
- Divide the meat mixture evenly among the pastries but spread the meat only on one half of the circle leaving a small edge of exposed pastry to join with the other side
- With a pastry brush or finger, wet the exposed edge with a little water
- Fold the meatless half of the pastry over the meat and press the edges of the pastry together
- Gently press a fork around the edge or crimp with fingers to ensure it is sealed
- Cook for 10 minutes at 200 degrees Celsius in a normal oven, then fan force the oven for a further 15 minutes of cooking
