Gluten Free Pork Empanadas

Delicious Pork Empanadas

Utter perfection, that's what these are for me, and beyond simple too. The batter has a slight crispiness on the outside but with a soft fluffiness on the inside. I couldn't believe how similar the texture and taste was to Chinese pork and prawn ball batter, something that it has been an age since I had.

The filling is exactly the same as the tamales one, but you can pretty much put anything you like in these. I just used the same because it was so unbelievably tasty, moist and melt in the mouth. If you make these, you are in for such a treat!

To make around 6 empanadas

Ingredients:

For The Filling:

375g Pork Shoulder
2 large Chipotles
1/2 teaspoon Chilli Powder
1 tablespoon Cumin
2 tablespoons Garlic Powder
2 tablespoons Sugar
700ml Gluten Free Chicken Stock
Generous pinch of Sea Salt
1 1/2 heaped tablespoons Corn Starch
3 tablespoons Cold Water

For The Dough:

1 cup Masa Harina
1 cup Gluten Free Chicken Stock

Directions:

For the filling:

1. Remove any excess fat from the pork shoulder and cut into 1 inch cubes
2. Remove the stem from the chipotles and chop into pieces (don't make it too fine) keeping the seeds 
3. Turn the hob onto high and heat the gluten free chicken stock in a saucepan
4. Add the chipotle, seeds, chilli powder, cumin, garlic powder, sugar and salt and stir
5. Bring to the boil
6. Once the liquid is boiling, add the pork
7. Turn the heat to medium and simmer for 2 - 2 1/2 hours with a lid on
8. Once the meat can easily be shredded with a wooden or plastic spoon mix the corn starch and water together in a bowl to make a thickener
9. Bring the saucepan to the boil and add the corn starch liquid
10. Stir until the sauce thickens and the pork breaks down into shreds.
11. Take off the heat and leave to one side

For The Dough:

1. Put the masa harina into a bowl and add a little of the chicken stock and mix
2. Keep adding the stock little by little and mix with hands until you have a firm dough
3. You can either roll out the dough or pick bits of the dough and press flat until you have an area large enough to cut out your disc, make it about 5mm thick.
4. Cut the dough into circles, we just used a 5" diameter container rim to do this.
5. Spoon the pork filling into the center of the circle (the amount is a bit trial and error but 2 teaspoons should work)
6. Fold the dough in half so the edges meet
7. Crimp the edges carefully with your fingers to seal the empanadas shut. It's best to start with the corners and work into the middle.
8. Keep doing this until all the empanadas are finished
9. Set aside on a flat surface
10. Fill a pan with enough oil to cover the empanadas (we use Crisp n Dry blocks as we get a better idea of when the oil is ready due to it melting)
11. Heat on high
12. When the oil starts to slightly ripple in the pan it's hot enough
13. Carefully lower the empanadas into the hot oil (best to do it in batches)
14. Fry until golden (roughly 5 minutes)
15. Remove from the oil and drain on kitchen paper

Printable Version

Top Empanada Tip

If when folding the empanada dough over the filling or when sealing the dough it splits, don't worry, just use some off cuts and use as a 'plaster'. Carefully put a thin piece of dough over the split and ease it into the rest.

I couldn't believe what I was tasting then I took my first bite, naturally gluten free Mexican heaven!

Other Free From G Mexican recipes:

Gluten Free Chicken Quesadillas

Gluten Free Pork Tamales
Gluten Free Chicken Empanadas