These crispy crust Gluten Free empanadas are just delicious and easy to make, perfect as Tapas, Dinner or brunch!!!
{You can purchase our Sabanero “Arepero Combo” where you have all ingredients needed.}
Ingredients for the Dough:
2 cups water
1 teaspoon salt
2 tablespoons sugar
2 cups Harina P.A.N (pre-cooked white maize meal)
500g Sabanero Hard Cheese (grate it)
Oil to fry (I use corn oil)
Make the dough:
Wash your hands first. :)
In a medium bowl add cool water, salt, and sugar. Mix until the salt and sugar are dissolved.
Slowly add the Harina P.A.N to the water and mix/incorporate with your hands, making circular movements and breaking with your finger the lumps that may form.
Let rest for 5 minutes to thicken.
The dough should be firm enough holds its shape without cracking when molded. If it is too soft add a little more of harina P.A.N; if too hard add a little more water.
Form the empanadas:
Divide the mixture into 8 equal portions and form into little balls. Flatten each ball between two sheets of graded plastic until it is approximately 8 inches and not too thin or thick. Put some grated Sabanero Cheese filling in the center of the empanada, about 1-2 tablespoons. Using the plastic sheet, carefully fold over the dough into a semicircle. Trim into a half-moon shape with a knife or press down with the round edge of a bowl.
Fry the empanadas:
Heat enough oil in a skillet until a deep-fry thermometer registers 350º F or really hot.
Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven or air fryer at 100º C.
Serve hot with Nata! 😋
if you need more guidance Pm or if you are good to go tag us on Instagram @Sabanerocheese
Enjoy!
