Gluten Free Empanadas: Perfect for Snacks, Apps, or Mains

Discover the joy of making delicious Gluten Free Empanadas at home! These savory pastries are packed with flavor and perfect for any occasion. Whether you’re following a gluten-free diet or just looking for a tasty treat, these empanadas are sure to impress.

I first tried Gluten Free Empanadas at a local farmers market and was amazed by how delicious they were. Inspired, I decided to create my own version at home. After several attempts, I perfected this recipe, and now I’m excited to share it with you!

Get ready to cook up a batch of these mouthwatering Gluten Free Empanadas. Follow along as I guide you through each step to ensure your empanadas turn out perfectly every time.

What to Expect

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  • Time: Approximately 1 hour
  • Difficulty: Moderate

Before You Begin

Before you start making your Gluten Free Empanadas, ensure all your ingredients are measured and ready. Chilling the dough is crucial, so make sure you have enough time for that step. Also, preheat your oven to 400°F (200°C) before you begin baking.

Ingredients You’ll Need

Step-by-Step Guide

1. 
   
   • In a mixing bowl, combine the gluten-free all-purpose flour, sugar, and salt.
   
   
   
   
   • In a separate bowl, whisk together the eggs and milk.
   
   
   
   
   • Add the cold, cubed butter into the flour mixture and use your hands to mix until crumbly.
   
   
   
   
   • Pour in the egg mixture and mix until a dough forms.
   
   
   
   
   • Wrap the dough in plastic wrap and chill for 30 minutes.
   
   
   
   
   • While the dough is chilling, heat the vegetable oil in a skillet over medium heat. Sauté the diced onion until translucent.
   
   
   
   
   • Add the minced garlic and ground beef to the skillet. Cook until the beef is browned and no longer pink.
   
   
   
   
   • Stir in the tomato paste and cook for 1 minute.
   
   
   
   
   • Add the diced green chilis, fresh thyme, dried oregano, ground paprika, ground cumin, salt, and gluten-free chicken broth. Simmer for about 5 minutes or until the liquid is absorbed.
   
   
   
   
   • Preheat your oven to 400°F (200°C).
   
   
   
   
   • Roll out the chilled dough to about ¼ inch thick on a generously floured piece of parchment paper.
   
   
   
   
   • Use a 4-inch round cookie cutter to cut out circles from the dough. You should get about 10 circles.
   
   
   
   
   • Place about 1-2 tablespoons of the filling onto each dough circle.
   
   
   
   
   • Fold the dough over the filling to create a half-moon shape. Use a fork to seal the edges.
   
   
   
   
   • Place the empanadas on a baking sheet lined with parchment paper.
   
   
   
   
   • Brush the tops of the empanadas with either oil or a beaten egg.
   
   
   
   
   • Bake for 20-25 minutes or until golden brown.
   
   
   • Serve warm with guacamole or your favorite dip and enjoy!

Pointers for Perfection & How to Store

For the best results, make sure to chill the dough as directed. This helps prevent the butter from melting too quickly, ensuring a flaky crust. Additionally, don’t overfill the empanadas to avoid them bursting in the oven. Press the edges firmly with a fork to seal them properly.

To store, keep your Gluten Free Empanadas in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in an airtight container for up to 3 months. Reheat in the oven before serving.

If you loved this recipe, you might also enjoy making a Gluten Free Starbucks Cheese Danish for a sweet treat!

Gluten Free Empanadas

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• Author: Helen Lois
• Total Time: 100
• Yield: 12 empanadas 1x
• Diet: Gluten Free

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Description

These Gluten Free Empanadas are flaky, delicious dough pockets stuffed with a savory beef and cheese filling. Inspired by the flavors of Argentina, the golden pastry is made with a buttermilk-enriched dough that rivals any wheat-based version. They are perfect for a handheld dinner, party appetizer, or freezer-friendly snack.

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Ingredients

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— The Dough —

3 cups gluten free flour blend (Cup4Cup Multipurpose Flour is highly recommended for best results)

2 tablespoons granulated sugar

1 teaspoon kosher salt

1 cup unsalted butter, cubed and cold

1 large egg

1/2 cup cold buttermilk

— The Beef Filling —

3/4 lb ground beef

1 small sweet onion, diced

1 tablespoon unsalted butter

1 teaspoon dried oregano

1/4 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon minced garlic

1–2 tablespoons ketchup

1/2 cup shredded cheese (Cheddar and Colby Jack blend)

1/4 to 1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper

— The Egg Wash —

1 large egg

1 tablespoon water

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Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour blend, sugar, and kosher salt.

2. Mix Wet Ingredients: In a separate small bowl, whisk together the cold buttermilk and the egg. Set aside.

3. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender (or a box grater) to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter remaining.

4. Form Dough: Pour the buttermilk mixture into the flour mixture. Stir slowly until the dough begins to come together in clumps. Switch to using your hands to gently knead and form the dough into a cohesive ball. *Do not overwork.*

5. Chill: Wrap the dough ball tightly in plastic wrap and refrigerate for at least 30 minutes (or overnight).

6. Make Filling: While dough chills, melt 1 tablespoon butter in a skillet over medium heat. Add the diced onion and sauté until softened. Add the ground beef, garlic, oregano, paprika, cumin, salt, and pepper. Cook until beef is browned. Drain excess fat.

7. Finish Filling: Stir in the ketchup and cook for another minute. Remove from heat and stir in the shredded cheese. *Let the filling cool completely before assembling.*

8. Preheat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

9. Roll & Cut: Lightly flour a surface. Roll the chilled dough out to about 1/8-inch thickness. Use a 3-inch or 4-inch round cutter (or a glass) to cut circles. Re-roll scraps as needed.

10. Assemble: Place about 1 tablespoon of the cooled filling in the center of each dough circle. Brush one edge with a little egg wash. Fold the dough over to create a half-moon shape.

11. Seal: Crimp the edges with a fork to seal tight. Cut a small slit in the top of each empanada to let steam escape.

12. Bake: Place empanadas on the prepared baking sheets. Brush the tops generously with the remaining egg wash. Bake for 20–25 minutes, until golden brown and flaky.

Notes

Flour Recommendation: The recipe specifically recommends Cup4Cup flour because it yields the flakiest pastry. If using another blend, results may vary.

Temperature Matters: Keep your butter, buttermilk, and dough cold. If the dough gets too warm and sticky while working, pop it back in the fridge for 10 minutes.

Freezing: Unbaked empanadas can be frozen on a baking sheet and then transferred to a bag. Bake from frozen, adding a few extra minutes to the cooking time.

• Prep Time: 45
• Cook Time: 25
• Category: Dinner
• Method: Baking
• Cuisine: Argentine

Nutrition

• Serving Size: 1 empanada
• Calories: 290
• Sugar: 3
• Sodium: 310
• Fat: 16
• Saturated Fat: 9
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 28
• Fiber: 1
• Protein: 9
• Cholesterol: 55

Your Burning Questions Answered!

Dig In & Enjoy!

Now that you have all the tips and steps, it’s time to make your own Gluten Free Empanadas. These delicious pastries are perfect for sharing with friends and family. Enjoy the process and the tasty results!

For more delicious ideas, follow me on Pinterest.