Description
These Gluten-Free Empanadas are flaky, savory golden brown pockets of deliciousness. The buttery gluten-free dough is sturdy enough to hold a rich, seasoned ground beef filling but tender enough to melt in your mouth. Finished with an egg wash for that bakery-style golden shine, they are the perfect hand-held meal.
Ingredients
— The Gluten-Free Dough —
3 cups gluten-free all-purpose flour blend (containing xanthan gum)
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
1 large egg, cold
½ cup ice water (add gradually)
1 teaspoon apple cider vinegar (helps dough elasticity)
— The Savory Filling —
1 lb lean ground beef
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
— The ‘Golden’ Finish —
1 large egg (beaten with 1 tablespoon water for egg wash)
Instructions
1. Prepare the Dough: In a food processor, pulse the gluten-free flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
2. Add the egg, vinegar, and small amounts of ice water while pulsing. Stop adding water as soon as the dough begins to clump together. (Do not make it too sticky).
3. Form & Chill: Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. (Cold dough is easier to handle).
4. Make the Filling: While the dough chills, heat a skillet over medium heat. Add the ground beef and onion. Cook until beef is browned and onion is soft.
5. Season: Stir in the minced garlic, tomato paste, cumin, paprika, oregano, salt, and pepper. Cook for another 2 minutes until fragrant. Remove from heat and let cool completely. (Hot filling will melt the dough!).
6. Preheat Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
7. Roll & Cut: On a lightly floured surface (use GF flour), roll the dough out to about ⅛ inch thickness. Use a 4-inch or 5-inch round cutter (or a bowl) to cut out circles.
8. Fill: Place about 2 tablespoons of the cooled meat mixture into the center of each circle.
9. Seal: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly. Use a fork to crimp the edges sealed (this is the classic look).
10. The Golden Secret: Place empanadas on the baking sheet. Brush the tops generously with the egg wash. This is essential for getting that ‘Golden Brown’ color on gluten-free pastry.
11. Bake: Bake for 20–25 minutes, or until the empanadas are golden brown and crispy.
12. Cool: Let them cool for 5–10 minutes before serving, as the filling will be very hot.
Notes
Dough Handling: If the dough cracks while folding, wet your finger with a little water and smooth out the crack. Gluten-free dough is forgiving!
Filling Variations: Feel free to add chopped hard-boiled eggs, green olives, or raisins to the beef mixture for a traditional Argentine style.
Freezing: These freeze beautifully unbaked. Freeze them flat on a tray, then transfer to a bag. Bake from frozen (add 5 minutes to cooking time).
Dairy-Free: Use vegan butter sticks in the dough to make this dairy-free (omit egg wash or use oil for browning).
- Prep Time: 30
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 280
- Sugar: 2
- Sodium: 310
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 10
- Cholesterol: 65