Empanadas! Baked, Gluten Free, Vegan
Empanadas!!! Man, where have these been all my life, I was always so skeptical of gluten free empanada recipes that used just garbanzo bean flour. I’ve made a lot of flat breads with it… but I just didn’t see how it was going to be “doughy” enough to roll out, fold over, and press into an empanada… I just didn’t believe. And my biggest pet peeve is trying out a new recipe thats full of lies and totally doesn’t work….. so I put off trying it for a while.
Tonight however, I swallowed my doubt, and went in for it. After a little bit of frustration, I prevailed!! and it was so worth it!! omg make these. seriously do it. It’s not hard.
This can serve two people, or 4 with a nice side dish. Makes about 12 small empanadas.
And yes, this comes out nice and flakey, crunchy delicious. I was really surprised to be honest. I’ve never worked with garbanzo bean flour and had this kind of result. Very pleased
Ingredients for Dough
- 2 Cups Garbanzo Bean Flour
- 1 T of Coconut Oil
- Non Dairy Milk – I used vanilla soy (I don’t know why milk v water would matter – but I went for the recipe’s suggestion in hopes it would work best)
- EVOO for coating
- Excess flour of choice (I used rice because I didn’t have extra garbanzo bean flour – and rice flour is cheap)
Ingredients for Filling
You can use any filling you want, this was a fuck-it hope for the best, use up what I had lying around recipe, so I didn’t do anything crazy exciting on this. Just used some leftover veggie patties I had in the freezer. You can use a blend of veggies, potatoes, greens, cheeses, nuts, mushrooms, let me tell you, the next time I try… I will be going crazy 🙂 Pro tip: Go big! Don’t think you need to wuss out on the filling- you can stuff a surprising amount in there, the dough is elastic enough to stretch over it. Fill those suckers up!!
Use whatever amount of spice you feel comfortable with – I am usually heavy handed.
- 2 Veggie Patties, cooked and mashed up
- ~1/4 – 1/2 C Corn
- Chili Powder
- Onion Powder
- Garlic Powder
- Preheat your oven to 375F
- In a bowl, combine Garbanzo Bean Flour, Coconut Oil and start with about 1/4 C Non Dairy Milk.
- Start stirring the dough, adding more liquid as needed to form a nice dough consistency, careful to not over liquify – add liquid slowllllyyy as you combine.
- Your dough is ready when you can handle it without it being too sticky.
- Line a space in your kitchen with excess flour, and coat a rolling pin.
- Grab a small ball, about 1.5 inches in diameter and flatten it between your palms, then press it gently down on the cutting board, then flip it (doing this helps give it a light coat of flour which will prevent it from sticking). Roll it out carefully, flipping it as you go and rolling it even. The first few of mine stuck a lot, so I made sure to really lay down the excess flour. Keep flipping it, don’t let it get in contact with non-flour’d surfaces. It will stick.
- Once you have rolled it fairly thin (its perfect right before its too thin to flip or handle), take a 1 or 1.5 measuring cup and place it down on your dough – trace it with a knife cutting out a circle. Or use anything else you have lying around. Just be careful not to press down the dough – or it may end up sticking.
- Save the scraps and combine it back in with the rest of the dough. Once you have repeated this until you run out of dough, prepare your filling.
- In a bowl, mix up the veggie patties, seasonings and corn.
- Spoon a fair amount of mixture slightly of center on your dough (you can use surprisingly more than you think – go for it!) and lift the dough over the mixture and press gently down on the outer rim to join the sides. I actually flip it here, and press it slightly down around the edges (this makes them prettier – not necessary though) and seal it by gently pressing a fork along the edges.
- FINALLY when you’ve done that for all of them, place them on a pan lined with parchment paper, rub a layer of oil (I just did this with my hand) over each one and bake for about 20 minutes.
- Flip over the empanadas to let the other side gently brown – for about 10 more minutes.
- Let slightly cool and DEVOUR