GLUTEN-FREE Pies

From Around the World Em­panadas de Guayaba ( Puerto Rico) Ital­ian Sausage Pies ( Italy) Maple Pe­can Pie (Canada) Mex­i­can Pie Cups ( Mexico) Mini Mince Pies ( Bri­tain)

Delight Gluten Free - - Indulge - BY JAN­ICE CUEVAS, FOOD & PHOTO EDITOR

YIELD: 20 SERV­INGS GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

A de­light­ful treat per­fectly en­joy­able as a snack or dessert! For an even tastier treat, add some moz­zarella to the fill­ing.

1 recipe of Masa Crust (page 31) 1 cup wa­ter ½ cup guava paste Oil for fry­ing

1. Roll­out the masa and cut into 20 equal sized pieces. Knead the pieces and shape into discs, rolling them out into thin cir­cles.

2. Drop 1 tea­spoon of guava paste onto the cen­ter of each cir­cle. Us­ing your fin­gers, coat the edges of the cir­cle with wa­ter. Fold in half and seal the em­panadas by press­ing the edges lightly with your fin­ger­tips. With a fork, press the edges for fur­ther seal­ing.

3. In a large pot, heat the oil over medium heat and add the em­panadas, flip­ping them oc­ca­sion­ally un­til golden and crisp, about 5 min­utes. Don’t add too many em­panadas at once so they have enough room to fry. Re­duce heat to medium-low if they start to brown too quickly.

4. Place golden em­panadas over a pa­per towel to drain the ex­cess oil. Serve warm.

NUTRI­TION PER SERV­ING: CALO­RIES: 240, FAT: 20G, SAT­U­RATED FAT: 6G, CHOLES­TEROL: 20MG, SODIUM: 180MG, CAR­BO­HY­DRATES: 16G, FIBER: 2G, SUG­ARS: 2G, PRO­TEIN: 2G

YIELD: 20 SERV­INGS GLUTEN-FREE, SOY-FREE, NUT-FREE

1 recipe of Sweet Corn Crust (page 32) 2 ta­ble­spoons olive oil 2 large gar­lic cloves, minced 1 small sweet yel­low onion, skin re­moved and chopped 1 pound lean ground beef ½ tea­spoon salt ⅛ tea­spoon ground black pep­per 1 cup red bell pep­per, finely chopped 1 cup Mex­i­can cheese blend ¼ cup sliced black olives ¼ cup chives, finely minced Sour cream, for gar­nish

1. Pre­heat oven to 350 de­grees F. Make sure you have par-baked the crust into cups.

2. In a large skil­let, heat olive oil over medium heat and add the gar­lic. Cook un­til fra­grant, about 1 minute. Add the onion and cook un­til translu­cent, about 5 to 7 min­utes.

3. Add the beef and re­duce heat to medium-low. Cook un­til browned and juices run clear, crum­bling with a spat­ula, for about 20 to 30 min­utes. Add the salt, ground pep­per and red bell pep­per and sauté un­til ten­der.

4. Di­vide the mix­ture evenly among the par-baked corn cups. Top with cheese and black olives. Bake for 10 to 15 min­utes un­til the cheese has melted. Let cool slightly be­fore gar­nish­ing with sour cream and chives. Serve im­me­di­ately.

NUTRI­TION PER SERV­ING: CALO­RIES: 210, FAT: 13G, SAT­U­RATED FAT: 6G, CHOLES­TEROL: 45MG, SODIUM: 270MG, CAR­BO­HY­DRATES: 16G, FIBER: 2G, SUG­ARS: 5G, PRO­TEIN: 8G When you think of pie, it usu­ally in­volves a fruity or creamy fill­ing. But this sum­mer we de­cided to experiment with other types of pies. De­light cre­ated a di­verse menu of unique pies inspired by

Puerto Rico, Italy, Canada, Mexico and Bri­tain.

We in­cluded a sweet and sa­vory guava em­panada dish from

Puerto Rico, a play on pizza from Italy with sausage and mush­rooms, tra­di­tional pe­can pie from Canada, a taco-like pie from

Mexico and a minia­ture ver­sion of Bri­tain’s fa­mous mince pies.

These recipes are per­fect to serve for lunch or din­ner!

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