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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