Gluten Free Empanadas — I remember pulling a tray of warm empanadas from the oven on a rainy October afternoon, the windows fogged and the scent of cinnamon and savory filling curling through the kitchen like a hug. Those cozy moments are why this Gluten Free Empanadas recipe became a reader favorite: it’s simple for beginners, adaptable for seasonal flavors, and perfect for sharing with family on chilly nights.
Introduction
These Gluten Free Empanadas are tender, flaky, and full of fall-friendly fillings that pair beautifully with a cup of tea or a hearty soup. If you’ve been exploring gluten-free baking, this recipe joins other beginner-friendly treats on the site — like these easy gluten-free desserts — and is approachable even if you’re new to pastry work. Whether you make them with apples and spice or a savory mushroom and cheese filling, they’re designed to feel like comfort in every bite.
Ingredients
- For the dough:
- 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup vegetable shortening, chilled
- 1 large egg
- 1/3 cup ice water (plus extra if needed)
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- For a savory filling (about 12 empanadas):
- 1 lb ground beef or shredded chicken
- 1 small onion, finely chopped
- 1/2 cup roasted red peppers, chopped
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1/2 cup shredded mozzarella or cheddar
- For a sweet filling:
- 2 cups chopped apples or pears
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch (to thicken)
- For finishing:
- 1 egg beaten with 1 tbsp water for egg wash
- Optional: sprinkle of coarse sugar for sweet empanadas
Step-by-step Instructions
- Make the dough: In a large bowl, whisk the gluten-free flour and salt. Cut in the cold butter and shortening with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Combine wet ingredients: In a small bowl, beat the egg with ice water and apple cider vinegar. Add to the flour mixture and stir until it comes together. If too dry, add a teaspoon of water at a time.
- Chill: Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes to firm up.
- Prepare fillings: While dough chills, cook savory filling in a skillet until meat is browned and onions are soft. For fruit filling, gently sauté fruit with sugar, lemon, and cinnamon until soft; stir in cornstarch to thicken and cool completely.
- Roll and cut: On a lightly floured surface, roll dough to about 1/8-inch thickness. Use a 4–5 inch round cutter to cut circles.
- Fill and seal: Spoon 1–2 tablespoons of filling into each circle, leaving a border. Brush edges with egg wash, fold over, and crimp with a fork to seal.
- Bake: Place on a parchment-lined sheet, brush with egg wash, and bake at 375°F (190°C) for 18–22 minutes until golden. Cool slightly before serving.
Tips for Success
- Chill the dough: Cold fats keep pastry flaky. If your kitchen is warm, chill the dough again before rolling.
- Avoid overfilling: Too much filling makes seals fail. Aim for a tidy spoonful for a neat empanada.
- Use the right flour blend: A balanced gluten-free blend with binders prevents crumbling. For more dinner-focused gluten-free ideas, see these gluten-free dinner recipes for families.
- Make-ahead: Fillings can be made a day ahead and refrigerated to save time.
- Practice makes perfect: If crimping is new to you, try folding a few practice rounds – your hands will learn fast. For quick gluten-free snack inspiration, check this gluten-free breakfast recipes round-up for ideas that pair well with your empanadas.
Possible Variations
- Sweet streusel topping: Mix 2 tbsp gluten-free flour, 1 tbsp brown sugar, and 1 tbsp cold butter; sprinkle over fruit-filled empanadas before baking for a crumble finish. For dessert pairings, try this quick 10-minute gluten-free chocolate mousse.
- Mini empanada bites: Use a smaller cutter for appetizer-sized treats.
- Seasonal fillings: Swap apples for roasted squash and sage, or use cranberry and orange for holiday flavors.
- Make them vegan: Replace butter and egg with plant-based margarine and aquafaba for an egg wash alternative.
- For a quick snack twist, serve with avocado or herb dips inspired by these 10-minute gluten-free avocado toast variations.
Storage Recommendations
- Room temperature: Keep empanadas in an airtight container for up to 24 hours.
- Refrigerate: Store in the fridge for up to 4 days. Reheat in a 350°F oven for 8–10 minutes to restore flakiness.
- Freeze: Flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 375°F for 20–25 minutes, or thaw overnight and bake as usual.
Conclusion
These Gluten Free Empanadas are a versatile, comforting seasonal treat that any home baker can master — with flaky pastry, customizable fillings, and easy make-ahead options. For an excellent guide to dough options that work beautifully in this recipe, see this resource on Gluten Free Empanada Dough.
FAQs
- How do I prevent gluten-free dough from cracking?
- Keep the dough cold, add moisture a teaspoon at a time if it’s crumbly, and rest it chilled before rolling. Gentle handling helps too.
- Can I bake empanadas instead of frying them?
- Yes, baking at 375°F until golden yields a flaky, less oily empanada—perfect for beginners and easier cleanup.
- Can I use store-bought gluten-free pie crust?
- You can, but homemade dough often seals and bakes better in smaller hand pies. If using store-bought, chill the crust well and handle gently.
- Are gluten-free empanadas freezer-friendly?
- Absolutely. Freeze baked or unbaked empanadas on a tray, then bag them for up to 3 months. Reheat from frozen in the oven for best texture.
Gluten Free Empanadas
These Gluten Free Empanadas are tender, flaky, and full of fall-friendly fillings perfect for sharing with family on chilly nights.
Ingredients
For the dough
- 2.5 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 0.5 cup cold unsalted butter, cubed Keep cold for best results.
- 0.25 cup vegetable shortening, chilled Chilled is essential for flaky crust.
- 1 large egg Beaten for mixing.
- 0.33 cup ice water (plus extra if needed) Add more if the dough is too dry.
- 1 tsp apple cider vinegar
- 0.5 tsp salt
For a savory filling (about 12 empanadas)
- 1 lb ground beef or shredded chicken
- 1 small onion, finely chopped
- 0.5 cup roasted red peppers, chopped
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- Salt and pepper to taste
- 0.5 cup shredded mozzarella or cheddar
For a sweet filling
- 2 cups chopped apples or pears
- 0.25 cup brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch To thicken.
For finishing
- 1 egg beaten with 1 tbsp water for egg wash
- Optional: sprinkle of coarse sugar for sweet empanadas
Instructions
Make the dough
- In a large bowl, whisk the gluten-free flour and salt. Cut in the cold butter and shortening with a pastry cutter or two forks until the mixture resembles coarse crumbs.
Combine wet ingredients
- In a small bowl, beat the egg with ice water and apple cider vinegar. Add to the flour mixture and stir until it comes together. If too dry, add a teaspoon of water at a time.
Chill
- Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes to firm up.
Prepare fillings
- While dough chills, cook savory filling in a skillet until meat is browned and onions are soft. For fruit filling, gently sauté fruit with sugar, lemon, and cinnamon until soft; stir in cornstarch to thicken and cool completely.
Roll and cut
- On a lightly floured surface, roll dough to about 1/8-inch thickness. Use a 4–5 inch round cutter to cut circles.
Fill and seal
- Spoon 1–2 tablespoons of filling into each circle, leaving a border. Brush edges with egg wash, fold over, and crimp with a fork to seal.
Bake
- Place on a parchment-lined sheet, brush with egg wash, and bake at 375°F (190°C) for 18–22 minutes until golden. Cool slightly before serving.
Notes
Chill the dough to keep it flaky, avoid overfilling, and use a balanced gluten-free blend for best results. Fillings can be made ahead of time.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 6gSodium: 300mgFiber: 2gSugar: 3g
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