Description
Tender, flaky gluten-free empanadas with a savory ground beef or chicken filling, perfect for sharing.
Ingredients
2 1/2 cups gluten-free flour blend (with xanthan gum)
1/2 tsp salt
1/2 cup cold butter cubed
1 large egg cold
1/2 cup ice-cold water
1 egg yolk + 1 tbsp water (for wash)
1 lb ground beef or chicke
1 small onion diced
2 cloves garlic minced
1/2 cup bell pepper diced
1/3 cup green olives sliced
1 tsp cumi
1/2 tsp smoked paprika
1 tsp salt
Instructions
- Mix flour and salt. Cut in cold butter until coarse crumbs form
- Whisk egg and cold water together, add to flour mixture, stir until dough forms
- Divide dough into 12 equal balls, flatten into discs, wrap in plastic, chill for 30 minutes
- Cook filling: brown meat in skillet, drain fat. Add onion, garlic, bell pepper; cook 5 minutes. Stir in olives, cumin, paprika, salt. Cool completely
- Preheat oven to 375°F. Roll each dough disc between parchment to 1/8 inch thick
- Place heaping tablespoon of filling on one half of each disc, fold over, crimp edges with fork
- Place on parchment-lined baking sheet, brush with egg wash, cut small slit on top
- Bake 20-25 minutes until golde
Notes
Keep ingredients cold. Work quickly; re-chill dough if it sticks.
Do not skip chilling dough; it prevents spreading.
Always cool filling completely to avoid soggy dough.
For dairy-free, use coconut oil or vegan butter. For vegetarian, use black bean and corn filling.
Store in fridge up to 4 days; reheat at 350°F for 10 minutes. Unbaked empanadas can be frozen; bake from frozen adding 5 minutes.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
Keywords: gluten free empanadas, empanadas, gluten free