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Since at home we cook gluten free we have had to modify our diet a lot. The change has been for the better but the beginnings were tough as you have to learn to make doughs again.
At the moment we are at that point where we are already starting to make our own cookies and cupcakes but we have not yet dared with masses. So we solve it by buying them ready-made.
Today there are several brands that offer not only mass of gluten free empanada, also shortcrust pastry, pizza bases, etc.
They are very useful because they allow you to enjoy the usual recipes knowing that they will be perfect and that does not break or crumble. So, until we learn well how flour works, this will be our solution.
There are many fillings but today we have launched a delicious empanada filled with cooked meat. So in addition to being rich it serves us as harvesting recipe.
It's a shame to get rid of leftover meat after making a good cooked or a homemade broth. Normally at home we make croquettes, which is the most useful solution. But this time we have tried different recipes so that the diet is varied and not get bored in the kitchen.
This type of recipes, those of use, help us to use all the resources in the kitchen. Thus, in addition to save money, we consume less time and energy.
Gluten-free stew meat pie
A practical solution to take advantage of the meat of a good stew.
- Mayra Fernandez Joglar
- Kitchen: cuisine
- Recipe type: incoming
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 150 g onion
- 1 garlic clove
- 1 dash of oil
- 150 g of red pepper
- 75 g of green pepper
- 150 g of zucchini
- 4 tablespoons tomato sauce
- 200 g of cooked meat (chicken, blood sausage, bacon, pork shoulder, etc)
- 30 g of serrano ham or chorizo
- Salt, pepper, oregano
- 2 gluten-free empanada doughs
- 1 egg to paint
- rice flour or gluten-free flour
Preparation
We peel and we bite the onion.
We wash, clean and we bite the red pepper.
We do the same with the green pepper.
We also wash and we bite zucchini.
In a large pot or frying pan we put a jet of oil, heat it and poach the onion together with the minced garlic for about 8 minutes or until we see that it is transparent. Next we add the two types of pepper.
We let it be make the vegetables over moderate heat and stirring from time to time.
When the vegetables are already rendered, that is, when they have lost their rigidity and are slightly soft, add the chopped zucchini.
Lo we poach for a few minutes until tender.
Next we add the tomato sauce and let it cook for about 2 minutes.
After add the minced stew meat but not crushed. We also add the chorizo or ham. We adjust the salt and season with freshly ground pepper and oregano.
We mix well so that the ingredients are integrated and we let the sham or filling cook for about 5 minutes so that they all take on flavor.
We remove to a large tray or plate and let it temper.
Meanwhile, we preheat the oven at 200º with heat up and down.
With the help of a lightly floured rolling pin we spread one of the masses gluten-free empanada ..
We sprinkle it with flour and we distribute the filling over the entire surface leaving the edges free to be able to stick them with the upper dough.
We stretch the other dough also with the rolling pin lightly floured so that it does not stick. This mass has to be as big as the base.
Once stretched we cover, with this dough, the filling ensuring that it is well centered.
We remove the excess of dough that may be around the edges. We stretch one of the pieces of dough and form a churro. We join the ends forming an O. In the center of the upper mass we make a hole and we place the O on top as if it were a small fireplace.
With your fingers or a fork we seal the edges so that they do not open and decorate the outline. It is better that the border is beautiful but if you do not have much experience, nothing happens. The important thing is that the edges do not open.
We beat the egg and, with the help of a kitchen brush, we paint the entire surface.
We will pay special attention to the edges and make sure that the entire surface shines. This is the sign that we have passed the brush well.
When the oven is hot we introduce the empanada and let it cook for 30 minutes or until we see that the color of the dough becomes more intense.
Remove and let cool on rack. We can cut it when it is warm since, if we do it hot, it will break and crumble whole.
