Monday, 20 February 2017

Cassava Flour Lamb and Olive Empanadas

This post contains some affiliate links. This means that if you decide to click on them and make a purchase, I might receive, at no extra cost to you, a small commission that goes back into helping me keep the blog running. Thank you so much for your support. 

I bought myself a packet of cassava flour a few months ago and I just can't stop myself. Pancakes, gnocchi, pastries, crispy-fried coating on stuff - I love it. It's quite a handy flour to have in the cupboard and it works really well for people on special diets that are avoiding gluten and grains. 



These empanadas were inspired by the ones I ate in Argentina - although they mainly use beef in theirs - while I've used lamb and green olives. There's a speckling of dried parsley on top, and they're totally nut free, dairy free and gluten free. Hurray for that. 


If you're wondering which cassava flour I use, it's the Tiana brand, which I buy from Amazon. I once bought some cassava flour in a huge bag, which was very cheap, in a local supermarket but it tasted bitter and just didn't behave the same when it was cooked with. I'd recommend this brand if you're making cakes, pastries or pancakes, definitely. 


Cassava Flour Lamb and Olive Empanadas
Makes 6-8
Ingredients
For the pastry: 
200g cassava flour (I used Tiana)
quarter teaspoon salt
75g lard, cold, cut into cubes
about 50ml cold water (more or less, see notes below)
1 egg yolk, for brushing (omit for AIP)
half a teaspoon dried parsley

For the filling:
1 tbsp olive oil
pinch sea salt flakes
1 small white onion, chopped finely
2 cloves garlic, chopped finely
200g good quality lamb mince 
8 pitted green olives, halved lengthways

Method:
First, heat the oven to 200ºC/gas mark 6/400ºF and get on with your empanada filling. 

Take out a large frying pan and trickle in the olive oil. Fry the onion and the pinch of salt until softened but not coloured, and add the garlic. Stir-fry for another minute or so and then add the minced lamb. Cook, stirring, until browned and fully cooked through. Tumble in the olives, and turn off the heat.

Lave to cool slightly, while you make the pastry. 

Measure out the cassava flour and the salt into a bowl and mix together. Take the lard and rub it into the flour with your fingertips, until you end up with a floury mixture that looks a bit like fine breadcrumbs. Pour in the cold water - a little at a time, you might not need the full 50ml) and work with your fingertips until the mixture forms a smoothish, firm dough. 


Dust a work surface or board with a little cassava flour and roll out the dough to about 5mm thick. Cut out circles - I use a small dish to make a template and then ran a sharp knife around it. 


Pick up a circle of the pastry and moisten the edge of one side of it with a fingertip dipped in cold water. Put a tablespoon or two of the lamb and olive filling onto the pastry and fold in half to seal. If the pastry splits, don't worry - just take a small piece of the dough and press it back together. 

Crimp the edges of the pastry half-circle by using a fork, and place on a tray lined with greaseproof paper. Brush with beaten egg, if you like, for a glazed finish and sprinkle over the dried parsley. Bake in the oven for about 20-25 minutes, until the pastry is firm and golden and the filling is hot. 

Remove from the oven and eat hot - the filling may be very hot so allow to cool slightly before giving them to young children. 

Don't miss new recipes - enter your email address to receive updates every time I post!


Made this recipe? Tag me in on InstagramFacebook or Twitter and I'll share any I see. I love to see your creations of my recipes! :) 






Want to have over a hundred great AIP recipes in your hands within seconds? The ebook Best of AIP 2016 is now out - A whopping 120 AIP recipes from all your favourite bloggers (including me!). Perfect to kick start your AIP cooking journey or just inspire you to try new things. And they've all been given the OK by Dr Sarah Ballantyne herself.  Go have a look here

No comments:

Post a Comment