BREADFRUIT FRITTERS (EMPANADILLAS) GLUTEN FREE

BREADFRUIT FRITTERS (EMPANADILLAS) GLUTEN FREE

Ingredients:

  • 1/2 cup dry white wine (e.g., Pinot Grigio, Chardonnay)
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons nonhydrogenated vegetable shortening
  • 2 cups of all-purpose breadfruit gluten-free flour
  • 1 teaspoon xanthan gum
  • 3 to 4 tablespoons milk or cream
Instructions:
  1. In a medium saucepan, place the wine, water, butter and shortening and stir to combine. Heat over medium heat until the butter is melted and the mixture is simmering (about 3 to 4 minutes), stirring occasionally. Remove the saucepan from the heat, and dump in the flour and xanthan gum. Stir constantly with a wooden spoon until the mixture comes together. Add the milk/cream by the tablespoonful, and knead into the dough until it is smooth.
  2. Turn the dough out onto a smooth surface and knead until fairly smooth. Do NOT flour the kneading surface.
  3. Cover the dough with plastic wrap and allow it to rest at room temperature for an hour. This is an important step.
  4. After the dough has rested, roll until it is about 1/8-inch thick (the width of a nickel), and use a 3-inch biscuit cutter (or smaller or larger, if you prefer) to cut into rounds.
  5. Diced you chicken and marinate it with Chuleria en Pote seasoning, Chef Piñero BBQ sauce, salt and pepper.
  6. cook chicken  and then filled the rolled dough with chicken.
  7. Fry on each side till golden brown.

Enjoy warm and dip it with your favorite sauce.