Whilst finding gluten free empanadas is easy enough in Buenos Aires, on the road it has been impossible. I’ve been craving them for weeks now so when I came across gluten free empanada wraps in a dietetica in Bariloche, the idea of making a bunch of my own sounded like a fantastic idea!
I cooked ground beef with onion, garlic, peppers, tomato paste, chilli powder and oregano. This was to be the filling of my empanadas de carne. I put a small amount of filling into each wrap and dabbed a little water around the outside to help them stick together. Muy simple and they were ready for cooking. I heat the oven to 200 degrees celsius and baked them for 15 minutes.
They looked great and weren’t falling apart as many gluten free things tend to do. They tasted great too! Now I know that I can make my own gluten free empanadas, there are many different fillings I must try.