4 portions

200 gr almond flour

½ tsp baking powder

2 gr xhantan gum

1 egg

2 tbsp ghee or olive oil

2 tbsp low fat Greek plain 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, xhantan gum, salt and combine. Add the egg, oil and water. Stir to combine, then knead with your hands to form a dough.

Wrap the dough in plastic film and refrigerate 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 25x25 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 cm diameter round dish. Set aside.

Add 1 to 1 ½ tablespoon of the filling of your choice. Brush the edges of the doughs with the egg white (helps to seal).

Fold the doughs and 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 in a preheated oven at 350º F for 12 to 14 minutes or until golden.

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.

Per portion: 60 gr approx.

Cal: 378.2 P: 14.2 F: 33.8 Cb: 11.5