Gluten Free Empanadas Recipe

Introduction

Delightful hand-held pastries filled with savory ingredients, these Gluten Free Empanadas offer a crispy and flavorful experience that everyone can enjoy. Perfect as an appetizer, snack, or main dish, they bring a taste of Spanish-inspired comfort food to your table without gluten.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 to 1/2 cup cold water
• 1 cup cooked, shredded chicken (or any filling of choice)
• 1 cup cheese (cheddar, mozzarella, or your favorite)
• 1/2 cup finely chopped onions
• 1/2 cup diced bell pepper
• 1 tsp cumin (optional)
• 1 large egg (for egg wash)
• Oil for frying, if desired

Instructions

1. Step 1: In a mixing bowl, combine the gluten-free flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Step 2: Beat the egg and mix it into the flour and butter mixture. Gradually add cold water until the dough forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Step 3: In a skillet over medium heat, sauté the onions and bell peppers until softened. Add the cooked chicken and cumin, stirring well. Remove from heat and stir in the cheese until melted. Allow the filling to cool slightly.
4. Step 4: Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter to cut out circles.
5. Step 5: Place a spoonful of filling on one half of each dough circle. Fold the dough over to cover the filling and seal the edges by pinching or pressing with a fork.
6. Step 6: Place the assembled empanadas on a baking sheet lined with parchment paper. Brush each with beaten egg for a golden finish.
7. Step 7: Bake for 20-25 minutes until golden brown. Alternatively, fry empanadas in hot oil for a crispy texture.

Tips & Variations

• Try different gluten-free flours like almond or coconut flour for unique textures and flavors.
• Dust the rolling surface with extra gluten-free flour to prevent sticking.
• Avoid overfilling the empanadas to prevent them from bursting during cooking.
• Freeze extras before baking for a quick, convenient meal later on.
• Experiment with various fillings such as beef, vegetables, or beans to suit your taste.

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to three days. For longer storage, freeze them before baking; they will keep well for up to three months. To reheat, bake from frozen at 375°F for about 30 minutes until heated through. For added crispiness, finish reheating in a skillet.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different filling for these empanadas?

Absolutely! These empanadas are versatile. You can use beef, vegetables, cheese, or any cooked filling you prefer. Adjust seasonings to taste.

Is it possible to bake only and not fry the empanadas?

Yes, baking gives a delicious golden crust and is a healthier option. Frying will create a crispier texture if you prefer that.

Gluten Free Empanadas Recipe

Print Recipe

★★★★★

5 from 291 reviews

Delightful hand-held pastries filled with savory ingredients, these Gluten Free Empanadas offer a crispy and flavorful experience that everyone can enjoy. Made with a gluten-free dough and a delicious chicken and cheese filling, they can be baked or fried to perfection for a versatile appetizer, snack, or main dish option.

• Author: Rami
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 8 empanadas 1x
• Category: Appetizer, Main Dish, Snack
• Method: Baking
• Cuisine: Gluten Free, Spanish
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Dough:

• 2 cups gluten-free all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 to 1/2 cup cold water

For the Filling:

• 1 cup cooked, shredded chicken (or any filling of choice)
• 1 cup cheese (cheddar, mozzarella, or your favorite)
• 1/2 cup finely chopped onions
• 1/2 cup diced bell pepper
• 1 tsp cumin (optional)

To Finish:

• 1 large egg (for egg wash)
• Oil for frying, if desired

Instructions

1. Prepare the Dough: In a mixing bowl, combine gluten-free flour and salt. Cut in the cold butter using a pastry cutter or your fingers, until the mixture resembles coarse crumbs. Beat the egg and mix into the flour and butter mixture, then gradually add cold water just until the dough comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
2. Make the Filling: Heat a skillet over medium heat and sauté the finely chopped onions and diced bell peppers until translucent and fragrant. Add the cooked shredded chicken and cumin, stirring to combine. Remove from heat and stir in the cheese until melted. Let the filling cool slightly before assembling.
3. Assemble the Empanadas: Preheat the oven to 375°F (190°C). Lightly dust a clean surface with gluten-free flour and roll out the dough to about 1/8 inch thickness. Use a round cutter to cut circles from the dough. Place a spoonful of the filling onto one half of each circle, fold over the other half, and seal the edges by pressing with a fork or pinching tightly to prevent filling from leaking during baking.
4. Egg Wash and Bake: Place the assembled empanadas on a baking sheet lined with parchment paper. Brush each empanada with the beaten egg wash to create a golden crust. Bake in the preheated oven for 20-25 minutes or until golden brown. Alternatively, for a crispier texture, fry the empanadas in hot oil until golden and cooked through.

Notes

• Consider serving the empanadas with salsa verde or chimichurri sauce for dipping to enhance flavors.
• Pair them with fresh avocado slices or a simple garden salad for a balanced meal.
• Experiment with different fillings such as beef, vegetables, or cheese varieties for a range of flavors.
• Dust rolling surface lightly with gluten-free flour to prevent sticking when working with the dough.
• Avoid overfilling the empanadas to prevent bursting during cooking.
• Freeze any extra unbaked empanadas for up to 3 months; bake them directly from frozen at 375°F for about 30 minutes.
• Store leftover cooked empanadas in an airtight container in the refrigerator for up to 3 days.

Keywords: gluten free empanadas, gluten free pastries, chicken empanadas, baked empanadas, gluten free snack, Spanish empanadas