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Gluten Free Empanadas

Ultimate Gluten Free Empanadas: Savory, Customizable Delights

Delightful gluten-free empanadas that are versatile for any occasion, offering savory fillings and a flaky crust.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 empanadas
Course: Appetizers
Cuisine: Latin
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups Gluten-Free All-Purpose Flour Substitute with almond or coconut flour for different textures.
  • 1 teaspoon Salt Use less if sodium intake is a concern.
  • 1/2 cup Unsalted Butter Can be substituted with coconut oil for a dairy-free option.
  • 1 large Egg A flax egg works as a vegan alternative.
  • 1/4 cup Cold Water Adjust the amount for desired consistency.
For the Filling
  • 1 cup Cooked, Shredded Chicken Substitute with beans, tofu, or veggies for a meat-free option.
  • 1 cup Cheese (Cheddar, Mozzarella, or Favorite) Vegan cheese can be used as a substitute.
  • 1 medium Finely Chopped Onion Shallots can be an alternative.
  • 1 medium Diced Bell Pepper Any color works; zucchini or corn can be substituted.
  • 1 teaspoon Cumin Omit if not preferred or substitute with paprika.
For Assembly
  • 1 large Egg (for egg wash) Can skip for a vegan version or use non-dairy milk.
  • 1 tablespoon Oil (for frying, if desired) Baking is an excellent alternative for those avoiding oil.

Equipment

  • Mixing Bowl
  • pastry cutter
  • Skillet
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine gluten-free all-purpose flour and salt. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Beat the egg and gradually add cold water until a soft dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Heat a skillet over medium heat and add a splash of oil. Sauté onions and bell peppers until translucent, about 5 minutes. Stir in chicken and cumin, and mix well. Add cheese and stir until melted. Allow to cool slightly.
  3. Preheat the oven to 375°F (190°C). Roll out chilled dough to 1/8-inch thickness. Cut circles, place a spoonful of filling in the center, fold over, and press edges to seal. Crimp edges with a fork.
  4. Brush tops with egg wash and bake for 20-25 minutes until golden brown. Alternatively, fry in oil until crispy, about 3-4 minutes per side.
  5. Allow empanadas to cool slightly before serving. Enjoy with salsa verde or chimichurri.

Nutrition

Serving: 1empanadaCalories: 280kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Ensure the dough is chilled to improve texture. You can freeze uncooked empanadas and bake them directly from frozen, adding a few minutes to the cooking time.

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