Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:130

001-176_30969.indd 131 7/15/13 12:54 PM

simple south american-inspired dinner for friends 131

(Text)

Corn and Black Bean

Empanadas

•Soy-free •Nut-free

empanadas are crispy little pockets of corn dough stuffed with any number of

delicious fillings. this combo features corn, black beans, poblano peppers, and cheese

with the perfect seasonings. i like to have these hot and ready when guests arrive. serve

them with your favorite salsa.

FoR Filling:

2 teaspoons olive oil

½ cup (75 g) diced poblano pepper

½ cup (80 g) diced onion

2 cloves garlic, minced

½ cup (75 g) corn kernels

½ cup (125 g) cooked black beans

1 small chipotle in adobo, finely

minced, plus 1 tablespoon (15 ml)

adobo sauce

salt and pepper to taste

½ cup (60 g) shredded Cheddar or

Jack cheese

2 tablespoons (2 g) chopped

cilantro

FoR eMpanadas:

2 cups (240 g) masa harina

1¼ cups (295 ml) water

½ cup (120 ml) canola oil, plus more

if needed

to make the filling: Heat a medium-size saucepan over medium-high heat.

Add the olive oil and sauté the poblano pepper, onion, garlic, and corn until

the onion is translucent, about 5 minutes. Add the black beans and the

chipotle pepper and adobo sauce. Season to taste with salt and pepper.

Let the mixture cool completely. Add the shredded cheese and cilantro

and stir to combine.

to make the empanadas: Combine the masa harina and water. Stir to

combine. You should have a soft, pliable dough that isn’t too sticky or too

stiff. Divide the dough into 16 even portions and roll each one into a ball.

Cover with a damp paper towel until ready to use.

Cut two 6-inch (15 cm) rounds from a heavy-duty (freezer) zipper-top

plastic bag. If you don’t have a tortilla press, place one plastic round on a

flat surface, place a ball of the masa mixture in the center of the plastic,

and top with the other piece of plastic. Use a rolling pin to roll a flat,

round, 5-inch (12.5 cm) disk. If using a tortilla press, place the dough ball

sandwiched in between the plastic layers into the press, close it, and press

the masa into a 5-inch (12.5 cm) flat disk.

Peel off the top sheet of plastic. Place 1 heaping tablespoon (15 g) of

the filling in the center of the masa and use the bottom piece of plastic

to fold the dough in half, forming a half-moon shape. Press the edges

together to seal the dough around the filling. Place on a plate and repeat,

filling all 16 of the empanadas.

Heat a medium-size heavy-bottomed sauté pan over medium heat.

Add some of the canola oil, and pan-fry the empanadas, a few at a time,

until golden and crispy on each side. Transfer to a plate lined with paper

towels to drain. Repeat with the remaining oil and empanadas until they

are all cooked.

Yield: 16 empanadas

Chef’s Tip

Empanadas reheat beautifully if you want to make them a day in advance

and refrigerate. Just bake them on a baking sheet at 350 ̊F (180 ̊C, or gas

mark 4) for 10 minutes, or until they crisp up and are heated through.

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

#175 Dtp:225 Page:131

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:130

001-176_30969.indd 131 7/15/13 12:49 PM