Description
This Gluten-Free Empanada Dough is the only recipe you need for perfect, flaky pockets every time. Unlike many gluten-free pastries that crumble when folded, this dough is surprisingly elastic and easy to handle thanks to a touch of apple cider vinegar and egg. It bakes up golden brown and works with any savory beef, chicken, or cheese filling.
Ingredients
— The Dry Ingredients —
3 cups gluten-free all-purpose flour blend (Must contain xanthan gum; Cup4Cup or King Arthur Measure for Measure recommended)
1 tablespoon granulated sugar (helps with browning)
1 ½ teaspoons salt
— The Wet Ingredients —
¾ cup (1 ½ sticks) cold unsalted butter, cut into small cubes
1 large egg, cold
1 large egg yolk, cold (adds richness and structure)
1 teaspoon apple cider vinegar (tenderizes the dough)
½ cup ice-cold water (add gradually, you may need slightly more or less)
— For Assembly —
1 egg beaten with 1 tsp water (for egg wash)
Instructions
1. Mix Dry Ingredients: In a food processor, pulse the gluten-free flour, sugar, and salt just to combine.
2. Cut in Butter: Add the cold, cubed butter. Pulse about 8–10 times until the mixture resembles coarse meal with some pea-sized chunks of butter remaining. (Do not over-process; those butter chunks create flakes!).
3. Mix Liquids: In a small bowl or measuring cup, whisk together the whole egg, egg yolk, apple cider vinegar, and ice water.
4. Combine: With the processor running on low (or pulsing), slowly pour in the liquid mixture. Stop processing as soon as the dough begins to clump together and pull away from the sides. If it looks very dry/crumbly, add 1 more tablespoon of ice water.
5. Knead & Chill: Turn the dough onto a lightly floured surface. Gently knead it 3–4 times just to bring it into a cohesive ball. Divide the dough in half and flatten each half into a disc.
6. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 days). Chilling is mandatory to hydrate the flour and firm up the butter.
7. Roll Out: Remove one disc from the fridge. Let it sit for 5 minutes if rock hard. Place it between two large sheets of parchment paper. Roll out to about ⅛ inch thickness.
8. Cut Discs: Use a 4-inch or 5-inch round cutter (or a bowl) to cut out dough circles. Re-roll scraps gently to get more discs.
9. Fill & Seal: Place 2 tablespoons of your favorite filling (beef, chicken, corn) in the center. Brush the edge of half the circle with a little water.
10. Fold the dough over the filling. Press the edges firmly to seal. Crimp with a fork or use the traditional rope fold.
11. Bake: Place empanadas on a parchment-lined baking sheet. Brush tops with the egg wash. Bake at 400°F (200°C) for 20–25 minutes until golden brown.
Notes
No Food Processor? No problem. Whisk dry ingredients in a large bowl, cut in the butter with a pastry blender or your fingers, then stir in liquids with a fork until a dough forms.
Crack Prevention: If the dough cracks slightly when you fold it over the filling, simply dip your finger in water and smooth the crack back together. This dough is very forgiving.
Freezing: Stack the raw dough discs with parchment paper between them and freeze in a ziplock bag for up to 3 months. Thaw in the fridge before filling.
Dairy-Free: Use high-quality cold vegan butter sticks or solid vegetable shortening to make this dairy-free.
- Prep Time: 20
- Cook Time: 25
- Category: Basic/Dough
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 disc
- Calories: 160
- Sugar: 1
- Sodium: 290
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 35