My Empanada's

DOUGH INGREDIENTS:

2 cups Red Mill all purpose gluten free flour

1 level tsp. xanthan gum

10 tBsp unsalted butter (1 stick + 2 tBsp.), diced & kept COLD

1/2 tsp. salt

Approximately 1/2 cup ice water

Fillling: Be creative, meat mixture, any fruit would be great

4 bananas
2 tsp. cinnamon
1 TBSP. brown sugar

In a large bowl, combine flour, xanthan gum & salt. Cut in the butter (with either a pastry cutter or two knives in repeated cutting motions, as if you were cutting steak, but rapidly) until the dough forms pea-sized pieces of butter wrapped in flour. Stir in the ice water, a little at a time, watching for the dough to come together into a ball. If it is too sticky, add a bit more gluten free flour. Lightly knead, handling the dough as little as possible. Wrap in plastic wrap & refrigerate for at least 1 hour.

Remove dough from refrigerator & pull the dough into two parts. Remember you want to handle the dough as little as possible. Turn out the dough onto a lightly floured work surface & roll it to a thickness of 1/8″. With a bowl that is about 4″ in diameter, its rim floured & overturned, press into the dough to create 4″ rounds of dough. Remove rounds & pull together scraps. Roll out scraps & make more rounds. Repeat with remaining dough.

Place about a tablespoonful of filling in the center of each round of dough, fold over & pinch to secure the edges. Crimp the edges along the seam with the tines of a fork.
Transfer to a rimmed baking sheet lined, greased a bit to ensure easy removal of empanadas. Brush empanadas with either an egg wash (1 egg + 2 tBsp. milk) or just some milk to help it brown in the oven.

Bake at 450 degrees for 12-15 minutes, or until golden.* Serve warm or at room temp.