Empadas are a traditional Brazilian street food that can be found in many forms. Sometimes they are made in a turnover shape similar to empanadas. You’ll also find them made more like a mini pot pie. The filling is usually made with shredded meat, a tomato-based sauce, olives and other vegetables.
- 1 package of prepared all-purpose gluten-free dough, such as Chebe brand
- ¹⁄3 cup whole, pitted olives
- 2 cups shredded, cooked chicken or turkey
- ²⁄3 cup salsa
- ½ cup tomato sauce
- 1 teaspoon pepper
- 2 tablespoons melted butter
Preheat the oven to 375° F.
Bring the dough to room temperature and separate it into 8 equal pieces. Press ²⁄3 of each piece of dough into a muffin cup in a small muffin tin, working the dough completely over the bottom and up the sides of the cup. Flatten the remaining ¹⁄3 of each piece of dough into a circle and set aside.
Chop the olives. Mix them and the shredded meat, salsa, tomato sauce and pepper in a large bowl. Place equal amounts of this filling into each muffin cup. Place a circle of dough on top of the filling in each cup and press to seal the top to the sides of dough. Brush each empada with butter and bake for 30 minutes. Remove from the oven and let cool for a few minutes before removing from the muffin pan. Serve warm.
Nutrition Analysis: 420 cal, 19 g fat, 95 mg chol, 990 mg sodium, 43 g carbs, 2 g fiber, 3 g sugar, 24 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.