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I am continuing on with Empanada week. I have been cooking them all week in my Lodge cast iron skillet! Today I am bringing you a savory Empanada. These babies are full of smoked Gouda, sauteed mushrooms and sweet onion. Held together with crispy fried dough it is a real treat!Gluten-free Smoked Gouda, Mushroom and Onion EmpanadasPastry:1 1/2 cups better batter gluten free flour1 pinch of salt3 tablespoons sugar8 tablespoons (1 stick) cold unsalted butter, cut into small pieces1 large egg yolk, lightly beaten1/4 cup ice water
Filling:8 ounces baby bella mushrooms, chopped1/4 cup chopped sweet onion1 tbsp olive oil1 tsp garlic4 ounces smoked gouda sliced
Place flour, salt and sugar in the bowl of a mixer.
Add the butter and cut in with a paddle until it resembles wet clumpy sand. Add the egg yolk and mix until incorporated. Add the water in a slow drizzle until it comes together in a ball. 
Place the ball of dough on plastic wrap. 
Flatten the dough into a disk, and then wrap the dough tightly and store in the refrigerator for at least 1 hour before using, or overnight until ready to use. The dough can also be frozen.Roll out the dough.
Use a 4 inch cutter, you should have about 1 dozen disks. Place on parchment paper or silicone baking mat to ready for filling.
In a skillet add olive oil, mushrooms, garlic, and onion.
Saute for about 5-8 minutes until the mushrooms are soft and yummy. Feel free to do a taste test. 
Scoop about 1 tsp of the mushroom mixture and slice of smoked gouda on to the dough.
Seal your empanadas and use a fork to crimp them closed.Add some canola oil to a skillet and cook over medium heat until golden brown. 
Serve!
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