As soon as Vegan Trap Queen Chele aka 'The Dough Girl' and Vegan Trap Queen Eb aka 'The Gluten Free Gawd' laid hands on a full kitchen in Medellin, we HAD to make empanadas. It was our first time trying the recipe or even eating empanadas as vegans. They were fun to make and tasty af! This vegan recipe for gluten free empanadas makes a delicious vegan breakfast with a scramble on the side or add vegan cheese for even more lip smacking flavor. Learning how to make gluten free dough can be tricky but corn flour is hardy so get in there!
Empanadas sin gluten
2 cups of corn flour
1 cup of water
Yellow curry powder
Sunflower Oil (or your choice)
For filling: Cook beans together with seasonings. Set aside when done (beans should be mashable).
For dough: Mix corn flour and salt into a well. Add ½ tsp of vinegar and slowly mash flour/dough as you pour in the water. Once you have wet all the flour, feel the dough. Use your hands (they are clean, right?) The dough should feel pliable in your hands and it shouldn’t break apart as you move it around. Get the dough saturated and add more water by the splash if necessary. Next roll the dough into a ball and let it sit for about 10 minutes. After time has elapsed, slice and flatten your dough into empanadas. Scoop in a small amount of filling and fold the edges of your empanada. Fry lightly in oil.
Eat well. We love you.