Gluten-free cherry tomato, goat's cheese, and dill empanada
Author: 
Recipe type: Appetizer, Gluten-free, Vegetarian, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup cherry tomatoes cut in 4
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • ¼ cup goat's cheese
  • 1 tablespoon chopped dill
  • 1 egg
  • Olive oil
  • Salt and pepper
  • ½ cup butter
  • 1 cup Maseca corn flour
  • ¼ cup water
Instructions
  1. Mix the butter, Maseca corn flour, water, and a little bit of salt, until you form an even, smooth dough. Put in the fridge for an hour.
  2. Sautee the shallots and garlic in olive oil, at medium heat, moving constantly, and when they become golden add the cherry tomatoes and cook for 5 minutes. Season with salt and pepper.
  3. When the dough has been in the fridge for an hour, turn the oven on to 425F, and cover a baking pan with butter and flour.
  4. Divide the dough in 2, and flatten one of the portions, forming a circle. If it crumbles too easily, and it's hard to handle, you may want to add a little bit of oil to it.
  5. In one half of the circle put half the tomatoes, half the goat's cheese (in crumbles), and sprinkle half the dill on top. Fold the other half of the circle on top, and close the empanada, pressing all along the edge. You can press with a fork too to form ridges.
  6. Brush with egg so that it becomes golden when baked, and place on the pan.
  7. Repeat with the other half of the ingredients, and bake the empanadas for 20 minutes.
Recipe by PERU DELIGHTS at https://perudelights.com/gluten-free-empanada/