Gluten-Free Spicy Sardine Empanadas
These Gluten-Free Empanadas de Sardina are a take on a family favorite. When shallow-fried, the dough becomes crispy and golden on the outside. Inside, they are soft and warm with a flavorful filling of sardines, jalapeño, cilantro, and onion that's zesty with a touch of spice.
Equipment
- Mixing bowl
- Parchment Paper
- Rolling Pin
- Frying pan
- Tongs
Ingredients
Empanada Dough (Using Store-Bought Rice Flour)
- 1 ¼ cups white rice flour (see notes if using homemade rice flour)
- 2 tablespoon psyllium husk powder
- 7 oz warm water (between 105°F to 110°F)
- ¾ tablespoon active dry yeast
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- oil for frying
Spicy Sardine Filling
- 10 oz canned sardines (in olive oil or tomato sauce)
- 1 diced jalapeño
- ¼ diced white onion
- 2 tablespoon diced cilantro
- salt and pepper
Instructions
Empanada Dough
- Mix sugar and yeast into the warm water. Leave in a warm space for about 15 minutes. You can set it in the sun or in the microwave (without turning it on).
- In a mixing bowl, combine the rice flour, psyllium husk, and salt.
- After the 15 minutes, add the yeast mixture to the flour mixture.
- Using clean hands, mix together until well incorporated. Form a ball with the dough and cover the bowl with plastic wrap.
- Place the dough in a very warm place to allow it to rise If your oven has a "proof" setting, turn that on and use it to let your dough rise. If not, turn your oven to 200°F for 2 minutes then turn it off.
- Place your dough in a very warm place to allow it to rise. Remember, it is important that the oven is warm but not hot or else the high temperature will kill the yeast. Remember, it is important that the oven is warm but not hot or else the high temperature will kill the yeast.
- Allow the dough to rise for 1 hour.
Spicy Sardine Filling
- Mix sardines with diced jalapeño, diced onion, and diced cilantro.
- Sprinkle with salt and pepper and mix to combine and break up the sardines into small pieces.
Preparing the Empanadas
- After the hour of proofing, divide the dough into 8-10 balls of the same size.
- Use plastic wrap or parchment paper when rolling the dough. To do so, place a piece of parchment paper or plastic wrap on the counter. Place a dough ball on top and then another piece of parchment paper or plastic over it.
- Roll out each one of the dough balls to about ¼-inch thick and about 5-inch across. You can use a plate of this size to cut around and make more uniform circles if desired.
- Add a heaping tablespoon of the sardines to the middle of each round.
- Fold each one into a half moon shape and press the sides. Then, use a fork to press the sides of the empanadas to help seal the edges.
Frying the Empanadas
- Fill a deep frying pan with 1-inch of oil. Heat over medium until the oil is very hot and glistening but not smoking.
- Carefully place two empanadas at a time in the oil. Fry for 2 minutes on one side and use a spatula and tongs to flip. Fry for 3 minutes, then flip once more for another minute.
- Remove from oil and place on a paper-towel lined plate to drain.
- Repeat with the remaining empanadas.
- Serve immediately. They are best served accompanied by a bowl of this lentil soup.
Notes
If using homemade white rice flour that is a little gritty, use these quantities for the dough:
- 1 cup rice flour
- 2 tablespoons psyllium husk powder
- 1 cup warm water (between 105°F to 110°F)
- ¾ tablespoon active dry yeast
- ½ teaspoon sugar
- ¼ kosher salt
Nutrition
Serving: 1 servingCalories: 135kcalCarbohydrates: 10.5gProtein: 9.8gFat: 6gSaturated Fat: 0.9gCholesterol: 50mgSodium: 257mgPotassium: 244mgFiber: 4.7gSugar: 0.6gCalcium: 143mgIron: 1mg
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