I actually had NOT made empanadas before. Though in a way, they're not that different from the "pocket pies" of many cultures. Because I am who I am, I chose a sweet version though savory are common as well.
Gooseberry Pie. Either way, I might even turn the oven up to 400 to also improve browning - but watch them closely! Small pastries burn very quickly. Anyway, on to the main event!
Empanada Dough1 c. masa harina
1 c. Fancy Flour Blend, other GF AP flour, or
2 Tbsp millet flour
2 Tbsp sweet rice flour
1/2 c. white rice flour
3 Tbsp tapioca starch
1 Tbsp potato starch
1/4 tsp salt
12 Tbsp unsalted butter, cut into chunks and frozen
1/2 tsp cinnamon
1 tsp vanilla
4-6 Tbsp cold water
Line two baking sheets with parchment paper. Preheat oven to 375 degrees.
In the bowl of a food processor, place flours, masa, salt, and cinnamon. Add the butter and pulse until mixture resembles coarse meal.
Peach Filling1 c. chopped fresh peaches
1 tsp lemon juice
2 Tbsp sugar
2 Tsp cornstarch
In a saucepan, combine sugar and cornstarch. Add peaches and lemon juice, then toss to coat. Cook over medium high heat until filling thickens and turns translucent. Remove from heat and chill.
AssemblyRoll out a portion of the dough between to sheets of waxed paper, stopping often to peel the paper off the dough and replace. Turn over the dough frequently to keep it even. Cut with a 4" round cookie cutter. Place a scant teaspoon of filling on each round.
I toyed with the idea of making some dulce de leche dipping sauce for these. Or even dipping them in a thin powdered sugar glaze, a la Hostess snack cakes. The sky is the limit!