Homemade Empanadas: Pujol's recipe modified

I love taking a gluten-filled recipe and trying to convert to be gluten-free. I enjoy the challenge. However, yesterday's challenge was something I was not quite prepared for.

A local cooking magazine had an empanada recipe by Deidre Pujols, the wife of Cardinal's Albert Pujols. It sounded too good to pass up. 

When looking over the initial recipe, I thought I could make some slight modifications to make it safe to eat. Basically the dough would have to be changed and I would have to change the homemade dough. 

I was ambitious. I had previously bought all the necessary ingredients and was set to make them. 

I thought homemade empanadas would be a great lunch to celebrate our anniversary. Little did I know it would take me all afternoon. (I think in the future it will not take that long, but figuring out how to work the dough definitely extended the cooking time.)

Dough Discs

*Disclaimer: When converting a gluten-dough to a gluten-free dough, it helps to know what consistency you are desiring. For example a cookie dough is a very different consistency than a pizza dough or a phyllo dough. I did not know what I was going for in this one. 

I followed the recipe to make the dough as it said substituting some of the ingredients. After making it that way, I discovered that it would not hold up. The first empanada literally fell apart as it fried. I had to play with the dough to get it the right consistency. Sadly when you cook that way some of the measurements are no longer as exact making it more difficult to replicate. I will post what I originally did and what I did to fix it. 

Original dough in the making

Empanada Dough: original recipe in parenthesis 

1 3/4 Cups Bob's Red Mill Wheat replacement flour mix (3 Cups flour) * this gave it a beany taste. I wouldn't use it again for this recipe. 

1 1/4 Cups Bob's Red Mill Stone Ground White Rice flour (not in original)

1 Tablespoon of Baking Powder (I forgot this ingredient, oops)

2 Teaspoons of Sugar

Pinch of Salt

1/2 Cup of Crisco Shortening Stick, cubed and chilled

3/4 Cup of Chicken Broth, gluten-free and yeast- free

2 Large Eggs

Extra White Rice flour for rolling out the dough

I made the original dough, let it chill, created the filling. When I started frying the first empanada the dough was just too thin and broke apart in the hot oil. My husband came in and helped me rework the dough to get it to a pizza like consistency. We added a little bit at a time and then estimated how much we used. He was a total empanada saver. I am grateful that he used to work in a pizza shop and knew how to work dough. 

This is what I actually ended up using for the recipe: Sara's Empanadas

1 3/4 Cups Bob's Red Mill Wheat replacement flour mix* (I would just use this much Gluten-free Bisquick)

1 3/4 Cups of Gluten-free Bisquick (If I were going to make it again, I would use a total of 3 1/2 cups of Gluten-free Bisquick and skip the wheat replacement flour mix)

2 Cups Bob's Red Mill Stone Ground White Rice flour 

2 Teaspoons of Sugar

Pinch of Salt

1/2 Cup of Crisco Shortening Stick, cubed and chilled

3/4 Cup of Chicken Broth, gluten-free and yeast- free

5 Large Eggs

1 Cup of Milk

Extra White Rice flour for rolling out the dough

In a large food processor, mix all the dry ingredients. (You can also shake them initially in a sealed tupperware container since the dry ingredients are so fine. Just transfer them to the mixer.) I used my Kitchen aid mixer since our food processor only holds 3-cups. It worked fine. 

Next add the shortening, mix until it resembles corn-meal texture. In a 2 cup measuring cup, whisk together eggs, milk and chicken broth. 

Steadily add the liquid as the mixer is mixing. You may need to work the dough out by hand with a little rice flour on your surface and on your hands. 

The original recipe instructs rolling out the dough into two discs. Plastic wrap them, and then chill for 30 minutes. I would recommend 3 discs. 

While waiting for the discs to chill, start chopping the veggies and herbs, prepare the meat. It will save you time in the long run.

Veggies with beef broth

Gluten and yeast-free beef broth

Empanada Filling

1 Lb. Lean Ground Beef (you could probably use turkey too)

1 Teaspoon Garlic Salt

1 Cup Finely Diced Green Pepper

1 Cup Finely Diced Red Pepper (you could use yellow for more color)

1 Cup Finely Diced Tomato (I cut the tomato in quarters and removed the seeds and gel under running water to reduce some of the acid)

1 Cup Finely Diced Onion

2 Large Cloves of Garlic, minced (5 small cloves)

1 Teaspoon Ground Cumin, more to taste

1 Teaspoon Ground Chili Powder, more to taste

1 Cup of Beef Broth, gluten and yeast free, divided (originally it called for 1 beef bouillon cube, but those either contain gluten or yeast)

1 Cup of Shredded Cheddar Cheese, this was another addition. It needed a creamy taste in my opinion. 

Gluten-free, Yeast-free Empanada Dough

Vegetable Oil for Frying

Hot pepper sauce for dipping 

Extra large garlic in comparison to press

Chop all veggies and herbs. Heat a large pan over medium-high heat. Break apart the ground meat into the pan. I have used a pan safe potato masher to get meat really crumbly. Add garlic salt and 1/2 cup of beef broth to the pan. Brown the meat for about 6 minutes. Make sure to stir it so it cooks evenly. Then remove it from pan and put in a bowl. Let it rest.

In the same pan, add veggies, herbs, spices and the rest of the beef broth. Stir as you cook for about 10 minutes. Then strain out the excess liquid. I added a little extra of the two spices to the veggies. Then add the meat to the pan. Cook for an additional 10 minutes. 

Remove from heat and let it cool to room temperature. Add cheddar cheese, mix together.

Veggies with meat 

Heat a Large pot to Medium heat with vegetable oil in it. 

On a rice flour lightly dusted surface roll out the dough into 1/8 inch thick. Cut into 4 inch circles. I used a small glass bowl to cut them. Fill each circle with 1 Tablespoon of filling. Fold the empanada in half and pinch the edges close. I tried using a fork to seal the edges but found my clean hands worked better. Continue until all the dough is used. 

Frying up delights

Place one empanada into the hot oil at a time. Flip after about 3 minutes or until golden brown. Make sure you have enough room to turn them. Turn them from the corners or the empanada will break open. Allow to cool on paper towels. Continue until all are fried. 

Serve a slightly cooled empanada with hot pepper sauce, like Frank's Hot Sauce. They are delicious and worth the work. 

I froze some for a snack later. Just heat the oven to 425 degrees and cook on a cookie sheet for about 10 minutes.

Now in my freezer, for quick retrieval

I had left over filling that I ate over tortilla chips. Every time I eat empanadas I will think of our second anniversary. Since my husband and I worked together for a couple hours to make this tasty food.

Empanadas too hot to eat

Empanadas ready to eat!