Cajun spiced empanadas with chipotle cream sauce

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by Pamela Giusto-Sorrells, Pamela's Products

azfamily.com

Posted on April 5, 2010 at 10:14 AM

Updated Monday, Apr 5 at 10:14 AM

Empanada Dough:
1 bag Pamela's gluten-free bread mix
2 sticks unsalted butter, chilled
1/2 cup ice water
1/2 cup Pamela's Gluten-Free Bread mix for rolling
1 egg, beaten for forming the Empanadas

Filling:
1-1/2 Tbsp. olive oil
1 small yellow onion, small diced
2 Anaheim peppers, seeded and small diced
1 jalapeño, seeded and small diced
4 cloves garlic, finely chopped
1 lb. extra-lean ground beef
2 Tbsp cajun seasoning, preferably without salt
1 Tbsp. ancho chili powder
2 tsp. sea salt
1/8 tsp. fresh ground black pepper
1/3 cup cilantro, coarsely chopped
1/2 tsp. ground cloves
1/4 cup golden raisins
Juice of 1/2 lime

Chipotle Cream Sauce:
1/2 cup light sour cream
2 chipotles in adobe sauce
1 Tbsp. Agave syrup (honey or sugar may be substituted)

Empanada Dough Instructions:
Empty contents of 1 bag of Pamela's Gluten-Free Bread mix, remove yeast packet. Cut up both chilled butter sticks into small squares and add to mix. Using either your fingers or a pastry cutter blend the butter into the flour mixture until it resembles coarse pea-sized crumbles, careful not to over blend so that the butter does not melt too much. Slowly add the ice water 1 tbsp at a time using a fork to blend with the dough. When the dough just begins to come together use your hands to bring it together. The dough
should not be too sticky or so dry it is falling apart. Shape into a ball and wrap in plastic wrap. Set in fridge at least 1 hour or until ready to use. Dough can be frozen overnight and taken out and thawed the next day at room temperature or in fridge.

Filling Instructions:
Heat the olive oil over medium heat. Add onions and sauté until translucent, approximately 5 min. Add peppers and sauté 5 minutes, or until they begin to soften. Add garlic and sauté 2 min. Turn heat to medium-high. Add beef and coarsely crumble into mixture until well-incorporated and pea-sized. Add the rest of ingredients, Cajun seasoning through lime juice and sauté until all the juice has evaporated from pan. Take mixture off stove and allow to cool to room temperature before use or the beef mixture can be
made a day ahead of time and held in the fridge until ready for use.

Making the Empanadas:
Pre-heat oven to 375 degrees. Roll out a long sheet of wax paper and dust lightly with Pamela's Gluten-Free Bread mix. Set dough on sheet and press down with hands to form a even round then dust top with additional mix. Place another sheet of wax paper over and roll dough out until approximately 3/4-inch thick. Using a 4-inch round pastry cutter, or anything approximately that big in your kitchen, cut out circles. Place another, smaller piece of parchment down and dust with mix then set one circle down, dust
top and roll out to 1/4 to 1/2 inch thickness. They will be approximately 6 inches in diameter. Put two heaping spoonfuls of the beef mixture in the center of the dough. Using either a pastry brush or your fingers brush a small amount of the beaten egg all along the edges of the dough. Gently fold the dough over and match the ends together lightly pressing down to seal any open spaces. Press a fork all along the edge of the empanada and placed finished empanada on a well-greased cookie sheet. Repeat the above instructions for the rest of the empanadas. Dough can be pulled back together and rolled back out to yield more empanadas.
Brush the tops of each empanada with the egg mixture and place in oven. Cook 17-20 minutes or until dough is lightly browned, edges will be slightly more browned. Take out and serve with a dab of Chipotle Cream Sauce for dipping.

Chipotle Cream Sauce Instructions:
Blend all the ingredients in a blender at high speed until fully blended. Sauce can be chilled in fridge until ready for use; also makes a great dip for chips and vegetables.

Notes:
If you have only one bag of Pamela's Gluten-Free Bread mix you can substitute Pamela's gluten Free Baking mix for the rolling and forming of the Empanadas. You can also make the filling spicier by leaving the some of the seeds of the peppers, but I must warn you- the sauce is pretty spicy!

The filling is entirely up to you! I love this filling because the raisins balance out the heat of the peppers and seasoning, but feel free to use turkey, pork, lamb, or even just sautéed vegetables! It can also be made vegan by simply substituting shortening for the butter and making an all vegetable filling.

Yield: Makes approximately 12-14 Empanadas

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