Gluten-Free Hispanic-Inspired Starter Feast

For the Empanadas

1.In a bowl, combine the gluten-free flour and salt. Add the cubed butter and mix until it resembles breadcrumbs. Slowly add the cold water and knead to form a dough. Chill the dough for 30 mins.

2.In a skillet, sauté the onions and bell peppers until softened. Add the shredded chicken and corn. Season with salt and pepper.

3.Divide the dough into small balls. Roll out each ball into a circle. Fill with the chicken mixture, fold over, and crimp the edges.

4.Bake the empanadas in a preheated oven at 375°F (190°C) for 20-25 mins or until golden brown.

For the Avocado Salsa

1.In a bowl, combine the diced avocados, tomatoes, cilantro, lime juice, salt, and pepper. Mix gently to combine.

For the Arepas

1.In a bowl, mix the pre-cooked white cornmeal, warm water, and salt until a soft dough forms. Divide and shape into patties.

2.Heat oil in a skillet and fry the arepas until golden brown on both sides.

3.Serve the empanadas with avocado salsa and warm arepas. Enjoy the explosion of flavors!