Empanadas!

My favorite kinds of empanadas are beef empanadas and humita (corn) empanadas (although Thanksgiving empanadas are amazing...more on this another time). Here are the recipes I use, along with some notes about my adaptations....

Empanada dough
Adapted from http://www.foodandwine.com/recipes/beef-and-olive-empanadas
(makes about 24 empanadas; replaced shortening with butter, added some wheat flour, used sea salt instead of kosher salt and reduced the amount; method is the same)
1 3/4 cups butter (3 1/2 sticks)
5 cups white flour
1/2 cup whole wheat flour
1 Tbs sea salt
2 cups water



Gluten-free empanada dough:
I followed this recipe, but I think next time I am going to try the original method (above) but replacing the flour with wheat-free flour and xantham gum and see what happens!
http://glutenfreeonashoestring.com/elisas-empanadas/

Beef empanadas:
http://allrecipes.com/Recipe/Argentine-Meat-Empanadas/Detail.aspx

My adaptations:
1. I used butter/ olive oil instead of shortening
2. I don't use hot paprika
3. I don't use red pepper flakes (although since the kids didn't eat them I might next time)
4. I use my own dough recipe.

Humita Empanadas:
http://www.seashellsandsunflowers.com/2009/06/recipe-file-empanadas-de-humita.html

My adaptations:
1. See below for wheat-free version of white sauce
2. I use frozen corn when fresh corn isn't available
3. I use "queso fresco" for the cheese
4. Again, I use my own dough recipe

Wheat-free version of white sauce part of the recipe:
Modified slightly from http://argostarch.com/recipe_details.asp?id=1377

• 1 tablespoon corn starch
• 1 cup milk
• 2 tablespoons butter 
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Combine corn starch and milk in a small saucepan; stir until smooth. Add butter, salt and pepper. Stirring constantly, bring to a boil and boil for 1 minute. Remove from heat

Then continue with recipe for the filling

Before baking, I brush on a mixture of beaten egg and milk.

Enjoy!