Empanadas GF, VG Recipe

Make the Dough

In a large mixing bowl, combine gluten-free flour, salt, and xanthan gum. Add olive oil and cold water gradually, mixing until a dough forms. Knead lightly and wrap in plastic wrap. Let it rest for 30 minutes.

Prepare the Seafood Filling

In a skillet over medium heat, heat some olive oil. Sauté garlic, red bell pepper, and green onions until soft. Add shrimp and crab meat, cooking until shrimp turns pink. Stir in lemon juice, cilantro, salt, and black pepper. Remove from heat and let cool.

Prepare the Vegetarian Filling

Peel and slice sweet plantains. In a skillet, heat olive oil and fry plantains until golden brown. Mash lightly and season with salt. Mix in cheese until melted. Set aside.

Assemble the Empanadas

Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface. Cut circles using a cutter. Place a spoonful of seafood filling or vegetarian filling in the center of each circle. Fold and crimp the edges to seal.

Bake the Empanadas

Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

Make Garlic Aioli

In a bowl, mix mayonnaise, minced garlic, lemon juice, and salt until smooth. Adjust seasoning as needed.