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!
- 2 cups warmed almond milk (can use dairy milk)
- 1–2 tbsp active dry yeast powder (gluten free)
- 1 tsp sugar (I use honey nektar crystals)
- 5 cups gluten free flour mix
- 1 tsp of kosher salt
- Olive oil
- Minced garlic or garlic powder
- date sugar of raw sugar
- 4–6 oz of sliced honey ham
- 1/2 – 2/3 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
- Preheat oven to 375F.
- In a large bowl, combine your yeast, milk, and sugar. Mix gently and set aside for a few minutes to let it get active.
- 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.
- 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.
- Once dough is ready, prep another space for rolling. YOu can use a counter with flour or parchment paper on it.
- 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.
- 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.
- Then fold the dough over in half and press the ends closed.
- It should easily close. If it doesn’t or the dough breaks, you’d filled it too much.
- Do this for 14-15 more empanadas.
- Coat each empanada with a little butter or olive oil. Place on baking tray.
- Sprinkle with more sugar and a dash of any other seasonings such as pepper/garlic/sea salt.
- Bake for 20-30 minutes or until dough is lightly browned and edges are a tad crisp.
To make it paleo use cassava flour in place of gluten free flour.
- Category: appetizer
- Method: bake
- Cuisine: Latin/American