Gluten-Free Hispanic-Inspired Starter Feast

For the Empanadas

1In a bowl, combine the gluten-free flour and salt (½ teaspoon). Add the cubed butter (¼ cup) and mix until it resembles breadcrumbs. Slowly add the cold water (¼ cup) and knead to form a dough. Chill the dough for 30 mins.

2In a skillet, sauté the onions and bell peppers (¼ cup) until softened. Add the shredded chicken (½ cup) and corn. Season with salt (½ teaspoon) and pepper.

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

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

For the Avocado Salsa

1In a bowl, combine the diced avocados, tomatoes, cilantro, lime juice, salt (½ teaspoon), and pepper. Mix gently to combine.

For the Arepas

1In a bowl, mix the pre-cooked white cornmeal (1 cup), warm water (1 cup), and salt (½ teaspoon) until a soft dough forms. Divide and shape into patties.

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

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