part 1

Scald the milk and melt shortening in the milk. Let cool slightly. Add eggs being careful not to curdle them. Mix salt and flour in separate bowl. Add hot milk mixture to flour mixture. Do not knead or handle the dough too much.

part 2

Brown the meat and add remaining spices and seasonings.

Roll out dough for individual empanadas. Add filling and shape. Brush the empanadas with an egg wash. Bake at 350 degrees F for about 20 minutes until golden brown.

Gluten Free Empanada Dough

Serves: 8

Ingredients

1 cup almond flour

5 tablespoons coconut flour

1/2 teaspoon xanthan gum

1/2 teaspoon kosher salt

1/2 teaspoon lemon juice

3 1/2 ounces unsalted cold butter

1/4 cup cream cheese cold

1 egg lightly beaten

2 teaspoons apple cider vinegar

egg wash for glossy empanadas

Instructions

1. Put the almond flour, coconut flour, xanthan gum, salt, and lemon juice in a food processor and pulse until evenly combined

2. Add butter and cream cheese and pulse again for just a few seconds until crumbly

3. Now add the apple cider vinegar and pulse while you add the egg. As soon as the dough comes together stop and wrap in cling film

4. Refrigerate for at least one hour

5. Divide in 8 equal parts and roll into balls like corn tortillas. Use a tortilla press and parchment paper to make the empanada disc.

6. At your filling, shape into empanadas and brush with egg wash. Freeze for 15 minutes while you preheat the oven to 390°F

7. Bake your empanadas for 25-30 minutes. Keep a close look when baking as they turn brown really fast not gradually