4 servings

DOUGH

200 gr almond flour

½ tsp baking powder

2 gr xanthan gum

1 egg

2 tbsp ghee or olive oil

2 tbsp natural low fat greek yogurt unsweetened

½ tsp sea salt

1 yolk to brush empanada

1 egg white to brush empanada

In a bowl mix the flour, baking powder, xanthan gum, salt and combine. Add the egg, oil and yogurt. Stir to combine, then knead with your hands to form a dough.

Wrap the dough in plastic and refrigerate 30-45 minutes.

Consider that almond flour does not behave the same as wheat flour, the dough will be much more humid, soft and delicate than that of traditional empanadas, so you should treat it with a little more care.

Meanwhile, cut 5 20x20 cm squares of baking paper. Wipe them with paper towel smeared with a little olive oil to avoid sticking. 

Now divide the dough in 4 same-size balls. Press each ball between 2 papers with your hand and then with a rolling pin to form a flat dough. Take out the upper paper (you will reuse it for other doughs) leaving the dough in the lower paper. Repeat with the remaining balls. Cut circles using a 16-17 cm diameter round dish. Set aside.

Note:

Xanthan gum gives gluten-free flour elasticity, prevents the dough from cracking and is easier to work with. The proportion is 5 gr for every 500 gr of gluten-free flour.

FILLING

1 tbsp ghee or olive oil

80 gr sliced mushrooms

80 gr chopped onion

1 tsp sea salt

pepper to taste

oregano to taste

4 tsp ricotta (20 gr)

In a pan, place the ghee over medium heat, add the onion and sauté until start to golden. Add the mushrooms and season with salt, pepper and oregano. Cook just until soft, for about 2-3 minutes, to avoid liquid forming. Set aside.

ASSEMBLE

Preheat the oven to 180º C.

Place 1 tablespoon of filling on each dough. Then place 1 teaspoon of ricotta over the filling. 

Now brush the edges of the dough with the egg white (helps to seal).

Fold the doughs in two. Press the edges gently to seal and fold them to shape an empanada.

Brush each empanada with the yolk. Place them in an oven sheet lined with baking paper. Bake for 12 to 14 minutes, or until golden.

Per serving: 100 gr app

Cal: 428.6 P: 15.6 F: 37.8 Cb: 13.3