Cagriaksoy
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Cagriaksoy
A simple and delicious gluten-free dough recipe perfect for making empanadas. It's flaky, tender, and holds together well, making it ideal for stuffing with your favorite fillings.
Ingredients: 2 cups gluten-free all-purpose flour blend. 1/2 cup cold unsalted butter, cubed. 1 large egg. 1/4 cup cold water. 1 teaspoon apple cider vinegar. 1/2 teaspoon salt.
Instructions: In a food processor, pulse the gluten-free flour and cold cubed butter until it resembles coarse crumbs. In a small bowl, whisk together the egg, cold water, apple cider vinegar, and salt. Slowly pour the wet mixture into the food processor while pulsing until the dough comes together. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes. Preheat your oven to 375F 190C and line a baking sheet with parchment paper. Roll out each portion of dough between two sheets of parchment paper until about 1/8 inch thick. Cut out circles using a round cutter or glass, about 4-5 inches in diameter. Place your desired filling in the center of each circle, fold the dough over, and crimp the edges with a fork to seal. Transfer the filled empanadas to the prepared baking sheet. Bake for 20-25 minutes or until the crust is golden brown. Serve warm and enjoy!
Prep Time: 45 minutes
Cook Time: 25 minutes
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