Ingredients
Scale
- 2 cups gluten-free flour blend
- 1/2 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup cold butter or vegan shortening
- 3–4 tablespoons ice water
- 2 tablespoons filling (ground beef or shredded chicken)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 egg (for wash) or aquafaba
Instructions
- Make the short-crust dough by cutting cold butter into gluten-free flour and xanthan gum, adding salt and ice water until it holds.
- Chill the dough for 30-45 minutes.
- Prepare the filling by sautéing onions, garlic, and meat with spices, then cool to room temperature.
- Roll the dough on parchment to 1/8–1/4 inch thickness, and cut into rounds of 4–6 inches.
- Place 2 tablespoons of filling in the center of each round, brush edges with egg wash, fold, and crimp to seal.
- Bake at 375°F (190°C) for 18–22 minutes until golden; for extra crispness, finish at 400°F (200°C) for 3–4 minutes.
Notes
For air-frying, cook at 350°F (175°C) for 6–8 minutes. Make sure to prevent soggy bottoms by ensuring the filling is dry.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin American
- Diet: Gluten-Free