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Gluten Free Honey Baked Ham and Potato Empanadas


  • Author: Lindsay Cotter
  • Prep Time: 60 minutes
  • Cook Time: 25 min
  • Total Time: 1 hour 25 minutes
  • Yield: 15 1x

Description

Gluten Free Honey Baked Ham and Potato Empanadas. Healthy Honey Baked Ham and sweet potatoes stuffed and baked in gluten free dough with tasty spices! A great appetizer, snack, and comfort food made easy!


Scale

Ingredients

  • Dough
  • 2 cups warmed almond milk (can use dairy milk)
  • 12 tbsp active dry yeast powder (gluten free)
  • 1 tsp sugar (I use honey nektar crystals)
  • 5 cups gluten free flour (bob redmills 1:1 or cassava flour works best)
  • 1 tsp of sea salt
  • Olive oil
  • FILLING
  • Minced garlic or garlic powder
  • Honey nektar (or coconut or brown sugar if you don’t have honey nektar)
  • 46oz of sliced honey ham
  • 1/22/3 cup cooked mashed potato or sweet potato
  • Olive oil or butter
  • Optional cheddar or tomato sauce
  • Optional additional seasonings such as black pepper, BBQ seasoning, etc.
  • See instructions for how much to put in each empanada

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl, combine your yeast, milk, and sugar. Mix gently and set aside for a few minutes to let it get active.
  3. Next combine your 4 cups of your flour with the milk/yeast mixture and add in your salt. It will be sticky at first but keep mixing. Add in a 1 tbsp of olive oil and the other 1 cup of your dough and knead until it’s no longer sticky.
  4. Transfer dough into another bowl that’s lightly coated in olive oil. Cover with a damp cloth and let is rise for 1 to 2 hrs or until dough is doubled in size.
  5. Once dough is ready, prep another space for rolling. YOu can use a counter with flour or parchment paper on it.
  6. take a portion of the down and roll it out flat. Then cut into 4in by 1/4 inch thick circles. I used the lid of a small container to measure size.
  7. add 1/4 slice of ham, 1 small spoon of mashed potato, 1 tsp of coconut sugar or honey nektar, a pinch of garlic, and any other fillings you’d like to add, such as cheese or tomato. Make sure not to overfill.
  8. Then fold the dough over in half and press the ends closed.
  9. It should easily close. If it doesn’t or the dough breaks, you’d filled it too much.
  10. Do this for 14-15 more empanadas.
  11. Coat each empanada with a little butter or olive oil. Place on baking tray.
  12. Sprinkle with more sugar and a dash of any other seasonings such as pepper/garlic/sea salt.
  13. Bake for 20-30 minutes or until dough is lightly browned and edges are a tad crisp.

Notes

If you don’t have nektar naturals, you can use brown sugar or coconut sugar.
See pictures of above for what they look like before baking, size and shape and topping.

To make it paleo use cassava flour in place of gluten free flour.

  • Category: appetizer
  • Method: bake
  • Cuisine: Latin/American

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