Like Hostess pies without the lectins, sugar, gluten, hydrogenated fats, artificial colors and preservatives. These mini lectin free pies are so flaky and delicious!
Empanandas are the perfect handheld, half-circle pies, similar to turnovers, that you can make with a wide variety of savory or sweet fillings.
I remember those carefree days when I was younger, standing in the checkout line, and those little Hostess pies would be sitting there just begging to be picked up and taken home. Occasionally, I'd grab a lemon one. Usually, I ate it in the car before I ever reached my driveway. They tasted so good, but they weren't so bad! Full of gluten, bad fats, sugar, artificial colors and preservatives, those little pies were the devil!
But I know how to make them sin free! My LFG Pâte Brisée serves as the perfect, flaky empanada crust. Just fill it, fold it over, seal it with a fork and bake. Once you master the technique, it opens up a whole new world of handheld food. You can make empanadas with savory or sweet fillings. Stick with Hispanic flavors or branch out. I made a lectin free "Pizza Pocket" for my son and he was very happy.
For sweet fillings, glaze with a little confectioners swerve and milk. These are so good and totally guilt free.
LFG Pâte Brisée
1 C LFG Flour*
2 T Arrowroot Flour
1 t Xanthan Gum
1/2 t Salt
(For sweet pies, add 1 t Lakanto's Monk Fruit Sweetener)
1/4 C Nutiva Superfood Shortening**
1 Large Egg
3 - 5 T Water (more if necessary)
*LFG Flour is 2:1:1 cassava, coconut and almond flours
** Nutiva shortening is made from compliant, organic, unrefined red palm and virgin coconut oils, not hydrogenated palm oil. I used it over butter because it gives a softer, more flaky crust.
Juice of Two Limes
Zest of Two Limes
3 Egg Yolks
3 T Swerve Granules
3 T Cultured Butter
1/3 C Confecioners Swerve
3 T Unsweetened Coconut Milk
Step 1: Make the Crust
In a food processor with a dough blade, put your dry ingredients and pulse until mixed. Add shortening and pulse until you have a chunky meal. Add the egg and pulse until you have crumbs. Turn processor on and slowly add water until a dough ball forms. You may need to add more water. I live at high altitude. You're looking for a nice dough ball here so work with it until you get it right. If it seems too wet, you can add a little more arrowroot flour. Won't form a ball, add more water. Once you have a nice dough ball, roll it out on the counter over a little arrowroot flour until it's about 1/8 inch thick.
Find a circular plastic lid about 5 inches in diameter, and cut out 6 circles.
Step 2: Make the Lime Curd
Bring a stock pot filled halfway with water to a boil. In a large metal bowl, add egg yolks, lime juice, lime zest, swerve, granules and butter. Set the bowl on the stock pot over the boiling water and begin lightly whisking by hand. No need to go crazy and burn any arm muscles here. Just keep it moving. As the mixture heats, the butter will melt and you will begin to see the curd forming. It is sort of like making Hollandaise only this gets a little thicker like pudding. Once you've achieved the desired thickness remove the bowl. You better not taste it or you may not have enough for the rest of the recipe.
Step 3: Fill the Empanadas and Bake
Preheat oven to 350 degrees. Keep a small glass of water on hand to help seal the empanadas after filling them. Take your dough circles, fill them with about 2 tablespoons of lime curd each. Wet the outside edges of the dough circles. Fold the dough over into a half circle. Press around the edges lightly with a fork to seal. Place the prepared empanadas on a parchment lined baking sheet. Bake at 350 degrees for about 25 minutes.
Step 4: Cool and Glaze
Let the empanadas cool for about 10 minutes before glazing. To make the glaze just whisk confectioners Swerve and milk together until very smooth. It should be about the consistency of white glue. Adjust if necessary. To glaze simply spoon a few teaspoons over the empanadas while they are still on the baking sheet. Allow the glaze to dry before serving.