Gluten-free empanada with thermomix

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10 January, 2022

Gluten-free empanada with thermomix

gluten-free empanada recipe sent by Angela Diaz Cuevas
I had a mixture of flours and starches that I had made and that same mixture is the one that I have used for my pie.

I have left over dough and the remains I have left very thin and I have baked them with coarse salt, delicious, they have reminded me of the crepillos of Cartagena, which are nothing more than that, the dough of the dumplings, which are delicious there, baked without filling.

Gluten-free empanada with thermomix

I will try to explain step by step how I made my pie. The first thing was to make a tapioca starch gum.
Put 25 grams of starch and 150 grams of water in a saucepan and move without stopping until it becomes transparent and forms like a very sticky gum.

This happens very quickly, do not be careless, and when it takes off from the walls of the saucepan it is ready.
We let it cool down and we will use it to make the dough more elastic.

Gluten-free empanada with thermomix

Persons

Kitchen

Spanish

Category:

Gluten Free Thermomix

Ingredients

The mixture of flours that I used had:

170 grams of cornstarch
170 grams of cassava starch
120 grams of brown rice flour
50 grams of buckwheat flour
10 grams of ground flax
70 grams of potato starch
15 grams of xanthan gum

And the rest of the ingredients that I used were:

A large egg
180 grams of water
10 grams of salt
100 grams of olive oil
1 tablespoon of De la Vera paprika

Preparation

For the filling, I made a ratatouille with two medium onions, a roasted green pepper, 200 grams of crushed natural tomato, salt and pepper and 50 grams of olive oil.
and to this I added a good can of tuna in olive oil and two chopped hard-boiled eggs.
The dough is elastic and does not need much kneading.
I have put the liquids in the glass first, then the chewing gum and on top the mixture of flours, salt and paprika
4 minutes / spike speed was ready.
A bit sticky but not too gluten-free. I have wrapped the dough in film and left it in the fridge for half an hour.
After the rest I have turned on the oven with heat down to 200 ° and I have divided the dough in two.
I have stretched it between two baking papers, I think this is essential because without paper it sticks and it is easy to tear.
I have formed a square pie measuring 30cm on a side and in the center a hole as a chimney.
Leave the dough finite, it is much richer, and you already know that with the dough that remains, some crepes, cookies or great scolds come out.
I painted the empanada with beaten egg and an hour in the oven has given it this beautiful golden hue.
How rich it was!