Savor the essence of fall with our Shipyard Pumpkin Ale, a delightful brew that combines the rich flavors of toasted malt with hints of nutmeg and cinnamon. This seasonal favorite is perfectly balanced with a touch of sweetness, making it the ideal companion for crisp autumn evenings. Whether you're gathered around a fire or enjoying a cozy night in, this ale brings the warmth and spirit of the season right to your glass.

Shipyard Pumpkin Ale

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Mix well.

Make the Dough

Add the butter (or coconut oil) and the egg to the dry ingredients and blend until crumbly.

Add Butter and Egg

Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. It should be smooth and pliable.

Add Water and Form Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Chill the Dough

In a skillet over medium heat, add olive oil. Sauté the onion, garlic, and bell pepper until they are soft and translucent, about 5-7 minutes.

Sauté Vegetables

Add the shredded chicken, cumin, paprika, salt, and black pepper to the skillet. Stir well and cook for another 5 minutes until heated through.

Mix in Chicken and Spices

Remove the skillet from heat and allow the filling to cool slightly while you prepare the dough.

Cool the Filling

Preheat the Oven

On a floured surface (using gluten-free flour), roll out the chilled dough to about 1/8 inch thick.

Roll Out the Dough

Using a round cutter or a glass, cut out circles of dough about 4-5 inches in diameter.

Cut Dough Circles

Place a tablespoon of the chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal.

Fill the Empanadas

In a small bowl, whisk together the egg and water. Brush the mixture over the tops of the empanadas.

Prepare Egg Wash

Place the empanadas on a parchment-lined baking sheet and bake in the preheated oven for 25-30 minutes, or until golden brown.

Bake the Empanadas

Allow the empanadas to cool slightly before serving. Enjoy warm!

Cool and Serve

Gluten-free all-purpose flour

Xanthan gum

Salt

Butter (or coconut oil for dairy-free)

Cold water

Cooked chicken, shredded

Onion, finely chopped

Garlic, minced

Bell pepper, diced

Cumin

Paprika

Black pepper

Olive oil

Water