Gluten Free Empanadas (Easy Corn Dough)

Gluten free corn dough with chicken filling

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Step 1

For the dough we need boiled maize flour, or better known as harina pan. Put 1 1/2 cup of harina pan in a bowl, 1 tbsp gluten free flour, 1 tsp salt and 1 cup water. Knead dough for 5mins until dough is dry. Let it sit for 10mins

Step 2

In a pan put extra virgin olive oil and saute onions. Next bell peppers then diced carrots. Add half cup green peas. Add half cup water. Add parsley, left over chicken breast that are finely chopped.

Step 3

Season with paprika powder. Add 1 tbsp corn flour and a bit more water

Step 4

Season with salt to taste. Set filling aside until its needed

Step 5

Prepare a cling film, place it on your working bench (this is help prevent the dough from sticking). Portion the prep dough and form it into ball.

Step 6

Place the portioned dough on the cling film, press the dough until its about 0.5cm thick

Step 7

Add a spoonful of chicken filling. Fold the dough and use a bowl to shape the empanada

Step 8

Brush each empanada with olive oil. Bake for 20mins at 180C

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