#glutenfree empanadas with a kale, mushroom & happy hemp filling.
Come to the #bCommitted to Kale Potluck to taste one! (or five)
For the dough:
- 1/2 cup white wine
- 1/2 cup filtered water
- 2 tbsp. ghee
- 2 tbsp. organic vegetable shortening
- 2 cups AP gluten free flour
- 2 tbsp. raw hemp seeds
- 1/2 tsp. salt
- 1 tsp. guar gum (if the AP flour you purchase contains it, omit)
- 3-4 tbsp. nondairy milk
- in a medium saucepan bring the wine, water, ghee & shortening to a boil. Add in the hemp seeds & the salt.
- Turn off the heat & dump the 2 cups of flour right* in. Stir until the dough starts to comes together, this will happen quickly. *(If your AP flour mix doesn't contain guar gum, mix it well with the flour before adding to saucepan.)
- Add in your non-dairy milk tablespoon by tablespoon until the dough has come together into one ball.
- On a clean surface, dump the dough out of the saucepan & knead for 1 minute. It will feel a bit elastic, which is good.
- Cover with plastic wrap & let sit at room temp for 1 hour.
For the filling:
- 1/4 cup ghee
- 1 yellow onion, chopped finely
- 1 clove garlic, chopped finely
- 1/4 cup white wine
- 1/4 lb organic trumpet mushrooms, chopped finely
- 1/4 lb organic shitake mushrooms, chopped finely
- 1/2 lb organic cremini mushrooms, chopped finely
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup grated spanish manchego cheese
- 1/2 cup queso blanco
- 1/2 cup chopped fire roasted hatch chili
- 2 cups chopped lacinato kale
- Melt the ghee in a large sauté pan & add in the chopped onion & garlic. Let it cook on medium hight heat for 5 minutes.
- Add in the white wine, mushrooms, hatch chili, salt & pepper. Give it a stir & allow to cook for another 5 minutes.
- Stir in the kale until it's color has changed to a vibrant green. Now turn off the heat and stir in the grated cheeses.
- Let the cheese melt into the rest of the filling. Stir it once more to make sure everything is combined. Set the filling aside while you roll out the dough.
- Now that the dough has rested you can roll it out really thin, about the width of a nickle, & use a 3 inch biscuit cutter (or bigger) to stamp out your empanada rounds.
- Take a tablespoon of your filling and place it right in the middle of your cut out. Simply brush a bit of water on the edge of half of the dough & then introduce one side to the other, folding your filling in the middle.
- Now grab a fork & roll the tines around the edge of your empanada. This helps seal your delicious package closed & gives is a nice look as well. Repeat this process until all of the dough & filling has been used.
- Yes, frying is the best way to cook these. Don't worry! If you do it right there will be no such thing as greasy empanadas.
- Fill a heavy bottom pot with your choice of frying oil (I used sunflower oil) & bring up to 375 degrees. If you don't have a frying thermometer you should probably invest.
- Once the oil is heated, gently add 2-3 empanadas to the pot. Don't over crowd the oil or it will have a difficult time staying at the correct temperature.
- After about 5 minutes the empanadas will be golden brown & ready to come out of the oil! Place them on a paper towel to dab off excess oil & then allow to cool for at least 5 minutes. These babies are HOT! :)
Serve with your favorite salsa & enjoy!