Ok I have to give credit in that this did make a “pastry” which even a rough handed cook like me could make, roll out and cut. I was able to make 10 empanadas with this. I kept them in the fridge until it was time to bake them, then I took them out and brought them up to room temp before baking at 180 for 17 minutes. And they stayed in form
And no beef came out. However.
The pastry is quite bland and heavy on the stomach to say the least. It will fill you up no doubt, in a way similar to how a 16th century ships biscuit would fill you up. You could probably achieve a similar result if you ate play-dough. The Xanthan gum also goes slightly slimy on contact with moisture so where the beef has contact with the pastry inside the empanada, the pastry gets so sticky it clings to your teeth and roof of your mouth.
You have to ask yourself is the effort worth the result. I could have just eaten the nice beef filling with some guacamole, cheese and sour cream and it would have been more pleasant.
These are passable. We ate them, but I’m pretty sure I cannot envisage a situation where I would make them again.
