Low FODMAP Air Fryer Empanadas

Total time1 hr 25 min

Prep time35 min

Cook time20 min

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Ingredients

4 servings

For the dough

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
½ cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
4–5 tbsp ice water

For the filling

1 tbsp olive oil
½ medium yellow onion, finely diced
3 garlic cloves, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
¾ lb ground beef (80/20)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
¼ cup green olives, pitted and roughly chopped
2 hard-boiled eggs, peeled and roughly chopped

For assembly

1 egg, beaten (for egg wash)

Instructions

1
Make the dough: whisk together the flour and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Add the beaten egg and 4 tablespoons of ice water to the flour mixture, stirring with a fork until the dough just comes together. If it seems dry, add the remaining tablespoon of ice water. Turn the dough out, press it into a flat disk, wrap tightly, and refrigerate for 30 minutes.

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