Gluten Free Empanadas
Enjoy portable and comforting Gluten Free Empanadas, filled with sweet or savory flavors and wrapped in a flaky crust, perfect for sharing during the fall season.
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.
Notes
Keep ingredients cold: Cold butter and chilled dough are essential for flaky crusts. Use a consistent flour blend for the best elasticity and structure. Overfilling can cause leakage during baking. Start with smaller portions of filling and adjust. Bake a single empanada first to check baking time and sealing before finishing the batch. For browning, if you avoid eggs, brush with milk or a little oil instead.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 2gSugar: 5g
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