Gluten Free Empanadas

Why Make This Recipe

Gluten-free empanadas are a delicious alternative for those who need to avoid gluten but still crave tasty, comforting food. These little hand-held pastries can be filled with a variety of ingredients, making them perfect for lunch, a snack, or as appetizers for a gathering. With a flaky crust and flavorful fillings, anyone can enjoy them—even those who aren’t gluten intolerant!

How to Make Gluten Free Empanadas

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 cup butter or margarine, cold and cubed
• 1/4 cup water, ice cold
• 1 egg
• Salt to taste
• Filling of your choice (e.g., ground meat, cheese, vegetables, or beans)

Directions

1. In a bowl, mix the gluten-free flour and salt.
2. Add the cold butter and mix until crumbly.
3. Stir in the egg and gradually add the cold water until the dough comes together.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. Roll out the dough on a floured surface and cut into circles.
7. Place your desired filling in the center of each circle and fold to create half-moons, sealing the edges.
8. Place the empanadas on a baking sheet and bake for 25-30 minutes or until golden brown.
9. Serve warm with a dipping sauce.

How to Serve Gluten Free Empanadas

Gluten-free empanadas are best served warm. They can be enjoyed on their own or with a dipping sauce like salsa, chimichurri, or guacamole. These bites also work well alongside a fresh salad or a side of rice.

How to Store Gluten Free Empanadas

If you have leftover empanadas, store them in an airtight container in the refrigerator for up to three days. You can also freeze uncooked empanadas for later. Just place them on a baking sheet until frozen, then transfer to a freezer-safe bag. Bake directly from the freezer when you’re ready to eat them!

Tips to Make Gluten Free Empanadas

• Ensure your butter is very cold for a flakier crust.
• If the dough is too sticky, add a little more gluten-free flour as needed.
• Experiment with different fillings to find your favorite combinations!
• Use a fork to press the edges together for a better seal.

Variation

You can customize gluten-free empanadas easily. Try different flours like almond flour or coconut flour for a unique taste. You can also change up the fillings with mushrooms, spinach, or even sweet fillings like fruits and cream cheese!

FAQs

1. Can I make these empanadas dairy-free?
Yes, you can replace the butter with a dairy-free margarine or coconut oil.

2. How can I tell when the empanadas are done baking?
They should be golden brown on top and firm to the touch.

3. Can I use store-bought gluten-free dough?
Absolutely! Just roll it out and follow the same steps for filling and baking.

Gluten-Free Empanadas

These gluten-free empanadas are delicious hand-held pastries filled with savory ingredients, perfect for lunch, snacks, or as appetizers for gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 pieces

Course: Appetizer, Snack

Cuisine: Gluten-Free, Mexican

Calories: 180

Ingredients Method Notes

Ingredients

  

For the dough

• 2 cups gluten-free all-purpose flour Ensure it is a blend suitable for baking.
• 1/2 cup butter or margarine, cold and cubed Use very cold butter for a flakier crust.
• 1/4 cup water, ice cold Keep it cold to maintain dough consistency.
• 1 egg
• Salt to taste

For the filling

• Filling of your choice (e.g., ground meat, cheese, vegetables, or beans) Experiment with different fillings to create your favorite combinations.

Method

 

Preparation

1. In a bowl, mix the gluten-free flour and salt.
2. Add the cold butter and mix until crumbly.
3. Stir in the egg and gradually add the cold water until the dough comes together.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 375°F (190°C).

Assembling and Baking

1. Roll out the dough on a floured surface and cut into circles.
2. Place your desired filling in the center of each circle and fold to create half-moons, sealing the edges.
3. Place the empanadas on a baking sheet and bake for 25-30 minutes or until golden brown.

Serving

1. Serve warm with a dipping sauce like salsa, chimichurri, or guacamole.

Notes

If you have leftover empanadas, store them in an airtight container in the refrigerator for up to three days. You can freeze uncooked empanadas for later. Bake directly from the freezer when ready.