Always wanting to create recipes that can please many people, I decided to make an empanada recipe that is both gluten-free, and suitable for cooking on the BBQ. For those who don't know, an empanada is a delicious little stuffed turnover that is popular in several Latin American countries.
For the meat, as you might expect, I chose my traditional bacon, but you can also do this with more "wild" ingredients like chicken hearts. No matter if you decide to modify the recipe or not, I'm sure it will taste great!
Come on, I'll show you how to cook this delicious meal!
Working tool:
Weber butcher paper (or parchment paper)
Rolling pin
BBQ Quebec Basting Brush
Ingredients:
For the dough:
96 g almond flour
40 g coconut flour
½ tsp Xanthan gum
¼ tsp kosher salt
½ tsp lemon zest (optional)
100 g clarified butter
55 g cream cheese
1 egg, lightly beaten
2 tsp apple cider vinegar
For the “stuffing”:
12 slices of bacon
30 g cheddar cheese (or your choice)
Cherry tomatoes, to taste
2 shallots
2 eggs
2 tsp mayonnaise (or yogurt)
Parsley, to taste
Coriander, to taste
To serve:
Sweet Cognac Black Swan Sauce, to taste
Preparation :
Put all the ingredients for the dough in a bowl. Mix until the result forms a smooth dough.
Place the dough in the refrigerator and let it chill for 1 hour to set.
Meanwhile, preheat the BBQ to 400°F with the center burner off.
Cook the bacon slices on the BBQ until crispy. Set aside.
When the hour is up, remove the dough from the refrigerator and place it on a sheet of butcher paper. Flatten it by hand, then fold the butcher paper over it. Place the rolling pin on top of the folded paper and roll out the dough.
Roughly chop the bacon slices, cut the cherry tomatoes in half, chop the parsley, coriander and shallots, then slice the cheese into thin slices.
Place, in order, the pieces of bacon, shallots, coriander and parsley, the chopped tomatoes, then the slices of cheese inside the dough.
Fold the dough over itself and make sure it has no holes.
In a bowl, mix the eggs with the mayonnaise (or yogurt) until the result is homogeneous.
Using the basting brush, brush the empanada with the egg and mayonnaise (or yogurt) mixture.
Place the empanada on the BBQ and cook in an indirect zone for about 15 minutes.
Remove the empanada from the BBQ, cut it and serve with Sweet Cognac sauce.
Savor and enjoy the moment!
Happy BBQ!
Gluten Free Empanada
