Gluten Free
Empanada Wrappers
These are
really good, once you cut this beautiful dough you can fry, bake or freeze your
dough discs, you can stuff them with cheese, meat, vegetables….
To get a beautiful dough, we need to make a
tapioca gel that should be added in no more than two minutes after cooking it
or it might turn into a very sticky monster…like the Blob
First step: We make the “flour”
1- 150 gr corn starch
2- 150 gr tapioca starch
3- 150 gr skimed powder milk
4- 1 teaspoon xanthan gum
Mix all the
ingredients very well in a big bowl
Second
step: We whisk together, in a small bowl:
1- 2 eggs
2- 4 tablespoons corn oil (not a drop
more, measure well)
3- ¼ teaspoon salt or to taste
And finally: We cook the tapioca gel
1- 150 ml water room temperature
2- 4 tablespoons tapioca starch
Mix both
ingredients in saucepan, grab a wooden spoon and cook over medium heat, never
stop stirring, until it becomes something sticky and translucent…I mean it loses
the initial milky color, then stir two or three times out of the flame. At this
point we have the mise en place ready so let’s work fast.
1- Pour the liquids and tapioca gel
over the flour, stir with the wooden spoon until it is difficult to work with
it, then knead with your hands over the table until all the ingredients are
well incorporated and the dough is smooth.
2- Now we make a log with the dough and
divide into four pieces and cover with a plastic wrap.
3- Roll each piece of dough (not too
thin) and cut circles, the size you want, if you want to freeze them, they
should be place over individual plastic wraps so they don’t stick to each other
and place them in a zip lock bag
4- I stuffed my dough discs with grated
cheese and fried most of them, for the others I bushed them with egg wash (1 egg yolk, 1 tablespoon milk and a pinch of salt) and baked 200°C until
golden brown
I hope you
like this recipe ;)
