Potato And Cheese Empanadas
Potato And Cheese Empanadas
These flaky empanadas are made with Cup4Cup, Thomas Keller and Lena Kwak's gluten-free flour.
Servings
20
Ingredients
- 3 cup cup4cup flour
- 2 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup butter, cubed and cold
- 1 large egg
- 1/2 cup cold buttermilk
- 1 large russet potato
- 2 tablespoon canola oil
- 1 medium yellow onion, small dice
- 1 teaspoon fresh garlic, minced
- 1/4 cup sour cream
- 1 cup shredded cheese (we like cheddar)
- 1/4 teaspoon cayenne
- 1 teaspoon parsley, chopped
- salt and pepper, to taste
Directions
- Place all dry ingredients into a food processor and pulse evenly to distribute. (Or if you do not have a food processor, place dry ingredients into a large bowl.) Add the butter to the flour mixture, pulsing. Pulse until the mixture resembles coarse meal. Place mixture into a large bowl and set aside. Combine the egg and the buttermilk together in a small bowl. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork. Mix the dough until it forms a ball. All dough to rest in the fridge for 30 minutes.
- Preheat oven to 350 degrees. Place the potato on a sheet tray and bake in the oven until tender and fully cooked. Let it cool slightly and remove the skin. Place into a medium bowl and mash. In the meantime, preheat a small sauté pan over medium-high heat. Add in canola oil and onions and sauté until transparent. Add in minced garlic and sauté 2 minutes. Add this to the bowl with the mashed potato.
- Add to the bowl: sour cream, cheese, cayenne, and parsley. Mix until well combined and season to taste with salt and pepper. Store mixture in the fridge until ready to use.
- Cut the rested dough in half. Using extra Cup4Cup flour for dusting a flat surface, roll out 1 portion into a circle about 1/8 inch thick. Keep other half of the dough refrigerated until ready to use. Using a round cutter about 3 inches in diameter, cut out circles from the dough. Place circles onto a sheet tray lined with parchment. Place about 1 teaspoon of filling in the center of each circle. Fold over 1 side to create a half-[circle. Be sure that no air bubbles remain in the center. Crimp the edges together with a fork. Place finished empanadas onto a tray about 1 inch apart. Continue rolling, cutting, and filing the dough until no dough remains. Brush the empanadas with the egg wash and bake in the oven for 15-20 minutes until golden brown. Serve hot.