Irish Empanadas – GF!

It’s National Empanada Day and we’re using up some leftover grilled tenderloin and pan-fried potatoes in this Irish style empanada dish! 

 

• Beef (cooked ground beef would work great, I’m using leftover tenderloin that’s been thinly sliced)
• GF Puff pastry – I used the gee free brand
• Shredded cabbage sautéed in garlic infused olive oil and salt
• Potatoes (pre-cooked in garlic infused olive oil and salt with fresh chives)

• Stone ground mustard (watch spices in the brand you choose to keep low FODMAP)
• Mayonnaise
• Apple cider vinegar
• Honey
• Salt

 

Roll out puff pastry sheets to desired consistency – I tend toward the thin size to keep from “puffing” too much and splitting apart

Fill pastry with meat, cabbage and potatoes, bake according to package instructions (about 375 for about 15-20 minutes) and serve with mustard sauce.

Note:  I would skip the potatoes next time, it’s a bit too heavy with the pastry and potatoes.

Cheers and God Bless!