Gluten Free Empanadas — Last autumn I bundled up, pulled a warm blanket over my knees, and filled the kitchen with cinnamon steam while baking hand pies that smelled like fall. This recipe for Gluten Free Empanadas quickly became a reader favorite because it pairs cozy seasonal flavors with a tender, flaky crust that’s easy enough for beginners.
Why this recipe is loved
Gluten Free Empanadas are perfect for baking when leaves turn gold: portable, comforting, and ideal for sharing. Whether you’re hosting a fall brunch or packing snacks for a crisp weekend picnic, these empanadas hold a sweet or savory filling and a crust that won’t fall apart. If you’re new to gluten-free baking, you can start slowly with simple fillings—this post will guide you through each step. For more ideas on easy gluten-free desserts, see our roundup of gluten-free desserts for beginners.
Ingredients
- 2 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 tsp baking powder
- 1/2 tsp fine salt
- 6 tbsp cold butter, cubed
- 1/3 cup cold milk (dairy or unsweetened plant milk)
- 1 large egg + 1 egg beaten for wash
- 1 tbsp apple cider vinegar
- For a savory filling: 1 lb ground halal beef or shredded roasted chicken, 1 small onion (finely diced), 1 garlic clove (minced), 1/2 cup tomato sauce, 1 tsp smoked paprika, salt and pepper to taste
- For a sweet filling: 2 cups diced apples or pumpkin puree, 1/4 cup brown sugar, 1 tsp cinnamon, 1 tbsp lemon juice
Equipment: mixing bowl, pastry cutter or food processor, rolling pin, round cutter (about 4–5 inches), baking sheet, parchment paper.
Step-by-step instructions
- Make the dough: Whisk gluten-free flour, baking powder, and salt in a bowl. Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs. Add the egg, milk, and apple cider vinegar. Stir until a soft dough forms; don’t overwork it.
- Chill: Shape dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes. Chilling helps Gluten Free Empanadas hold their shape.
- Prepare fillings: While dough chills, cook your savory filling by sautéing onion and garlic in a bit of oil, adding ground halal beef until browned, then stirring in tomato sauce, spices, and simmering until thick. For sweet fillings, toss apples with sugar, cinnamon, and lemon juice and cook briefly to soften.
- Roll and cut: Lightly flour a surface with gluten-free flour. Roll dough to about 1/8 inch thickness and cut rounds with your cutter.
- Fill and seal: Place 1–2 tablespoons of filling in the center of each round. Brush edges with beaten egg, fold over, and press edges with a fork to seal.
- Bake: Place empanadas on a parchment-lined baking sheet. Brush with egg wash. Bake at 375°F (190°C) for 20–25 minutes or until golden brown.
- Cool and serve: Let rest 5 minutes before serving warm.
Tips for success
- Keep ingredients cold: Cold butter and chilled dough are essential for flaky crusts when making Gluten Free Empanadas.
- Use a consistent flour blend: A reliable gluten-free all-purpose blend with xanthan gum gives the best elasticity and structure.
- Don’t overfill: Overfilling can cause leakage during baking. Start with smaller portions of filling and adjust.
- Test one: Bake a single empanada first to check baking time and sealing before finishing the batch.
- Egg wash helps browning: If you avoid eggs, brush with milk or a little oil for color.
For additional meal planning inspiration that complements these empanadas, explore our 7-day gluten-free dairy-free meal plan.
Possible variations
- Classic savory: Swap beef for shredded chicken or add chopped roasted vegetables and a pinch of cumin for warmth.
- Sweet autumn: Try diced apples with cinnamon and a splash of vanilla, or pumpkin-spiced filling for seasonal Gluten Free Empanadas.
- Streusel-topped dessert empanadas: For a bakery-style finish, sprinkle a simple streusel (butter, brown sugar, gluten-free flour) on top before baking and press gently so it adheres.
- Mini empanadas: Use a smaller cutter for bite-sized treats—great for parties or packed lunches.
- Gluten-free fried version: If you prefer, pan-fry empanadas in oil for a crisp exterior, keeping a close eye to avoid burning.
You can also find savory dinner ideas to pair with these empanadas in our collection of gluten-free dinner recipes for families.
Storage recommendations
- Refrigerate: Store cooled empanadas in an airtight container for up to 3 days.
- Freeze: Arrange cooled empanadas on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a 350°F oven for 15–20 minutes, or until heated through.
- Reheat tips: For best texture, reheat in the oven or toaster oven rather than the microwave to keep the crust crisp.
If you want quick breakfast pairing ideas, check out our 10-minute gluten-free avocado toast variations.
Warm encouragement for beginners
Baking Gluten Free Empanadas is a forgiving and delightful project for home bakers. The dough is simple, the fillings are flexible, and the results are bakery-worthy. Take your time mixing and chilling the dough, taste and adjust your filling, and enjoy the process—these hand pies are made for sharing.
Conclusion
If you want a tried-and-true gluten-free dough recipe to start with, this detailed guide to Gluten Free Empanada Dough is an excellent next read for perfecting your crust.
FAQs
Are empanadas naturally gluten-free?
Most traditional empanadas use wheat flour in the dough, so they are not naturally gluten-free. Use a certified gluten-free all-purpose flour blend to make Gluten Free Empanadas that are safe for those avoiding gluten.Can I freeze unbaked empanadas?
Yes. Freeze unbaked empanadas on a tray until solid, then transfer to a sealed bag. Bake from frozen, adding a few extra minutes to the baking time.How do I prevent a soggy bottom?
Avoid overfilling and ensure the filling is not too wet. Partially cook wet fillings to reduce moisture, and bake on a preheated sheet or use parchment for airflow.Can I make the dough ahead of time?
Absolutely. Dough can be made and refrigerated for up to 48 hours or frozen for up to 1 month. Thaw in the refrigerator before rolling and assembling.
Gluten Free Empanadas
Ingredients
Dough Ingredients
- 2 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 tsp baking powder
- 1/2 tsp fine salt
- 6 tbsp cold butter, cubed Keep cold for a flaky crust.
- 1/3 cup cold milk (dairy or unsweetened plant milk)
- 1 large egg Plus 1 egg beaten for wash.
- 1 tbsp apple cider vinegar
Savory Filling
- 1 lb ground halal beef or shredded roasted chicken
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1 tsp smoked paprika
- salt and pepper to taste
Sweet Filling
- 2 cups diced apples or pumpkin puree
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
Instructions
Make the Dough
- Whisk gluten-free flour, baking powder, and salt in a bowl. Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs.
- Add the egg, milk, and apple cider vinegar. Stir until a soft dough forms; don’t overwork it.
Chill
- Shape dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes. Chilling helps Gluten Free Empanadas hold their shape.
Prepare Fillings
- While dough chills, cook your savory filling by sautéing onion and garlic in a bit of oil, adding ground halal beef until browned, then stirring in tomato sauce, spices, and simmering until thick.
- For sweet fillings, toss apples with sugar, cinnamon, and lemon juice and cook briefly to soften.
Roll and Cut
- Lightly flour a surface with gluten-free flour. Roll dough to about 1/8 inch thickness and cut rounds with your cutter.
Fill and Seal
- Place 1–2 tablespoons of filling in the center of each round. Brush edges with beaten egg, fold over, and press edges with a fork to seal.
Bake
- Place empanadas on a parchment-lined baking sheet. Brush with egg wash. Bake at 375°F (190°C) for 20–25 minutes or until golden brown.
Cool and Serve
- Let rest 5 minutes before serving warm.