By/ Last Modified On August 28, 2023
These gluten-free empanadas are a taste of Argentina right in your home. These mini pies are flaky on the outside with a delicious cheesy beef filling you can't resist. They make the perfect appetizers for a crowd or make them a little bigger, and you have a tasty dinner!
Many gluten-free options are available if you want to experiment with other pastries. This gluten-free puff pastry is perfect for both sweet and savory pastries, with its buttery and flaky texture; I even have this flaky pie crust which I have made gluten-free. You can also try the festive gluten-free baked brie pastry as your next appetizer.
Additionally, there are recipes for gluten-free enchilada sauce and gluten-free pizza with only 9 ingredients that you can try. For your next gathering, you can check out the best gluten-free New Year's Eve appetizers to impress your guests.
From savory dinners to mouth-watering desserts, these Udemy gluten-free courses have everything you need to take your gluten-free cooking to the next level. Enroll now and start cooking up a storm!
GLUTEN-FREE EMPANADAS RECIPE
Empanadas are traditionally made with corn or wheat. But don't despair; you can still have your favorite empanadas with this tried and tested gluten-free empanadas dough. Plus, your guests won't even realize they're gluten-free.
I would suggest you double this gluten-free empanada recipe and freeze them. They're so good to have on hand if you have unexpected guests. Just pop them in the oven, prepare a tasty dip, and you're set.
WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE EMPANADAS
Minimal time - Your hands-on time is just under 1 hour, so this appetizer can be made early in the morning and baked just before your guests arrive.
Meal prep - They're perfect for meal prepping. Double the gluten-free empanada recipe and pop the uncooked pies into your freezer. When you have guests or a craving for these pies, take them out and enjoy them!
Simple ingredients - Most of the ingredients are your pantry staples, so there is no need to run to the shop.
No fancy equipment - You don't need any fancy equipment, just a good rolling pin and baking sheets.
INGREDIENTS IN GLUTEN-FREE EMPANADAS
For the dough:
Xanthan gum - Some gluten-free flour has it added in already. So, check the ingredient label and only add if needed.
Butter and salt - I like to use unsalted butter to control the amount of salt added.
Buttermilk - This is to bind the dough together.
Egg - You'll need an egg for the dough, and don't forget for the egg wash too.
For the filling:
Ground beef - You can use ground beef or ground turkey for the filling.
Seasoning - Dried oregano, garlic powder, paprika, cumin, salt and pepper gives the gluten-free empanada an amazing flavor.
Cheese - You could use Colby jack, cheddar or mozzarella, or a mix.
Ketchup - This is like a binding agent to keep the mixture together and to add moisture.
For the egg wash:
Egg - Don't forget an additional egg for your egg wash. This makes the gluten-free empanadas crisp up beautifully and go brown.
If you have any questions about making Gluten-Free Empanadas, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE EMPANADAS
- Add the flour, xanthan gum (if using), and salt in a large mixing bowl. Whisk to combine. Add the cold cubed butter and use a pastry cutter or your hands to mix until the mixture resembles a coarse meal. Create a well in the middle. Add the egg with the buttermilk to the well you just created in the flour.
- Gradually mix the egg into the flour using a fork.
- Mix until the dough thickens and forms a ball.
- Wrap tightly in plastic wrap and allow the dough to rest for 30 minutes or so in the refrigerator while preparing the filling.
- Heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and sauté for 5-6 minutes or until translucent.
- Add the ground beef, oregano, garlic powder, paprika, cumin salt, and pepper. Cook until the ground beef is browned all over. Drain the fat and return the mixture to the pan on medium heat. Add the ketchup and sauté for 2-3 minutes. Taste and adjust salt and pepper if needed. Mix in the shredded cheese and take the mixture off the heat. Set aside to cool.
- Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper. Remove the dough from the refrigerator and lightly flour a clean surface. Roll the dough into a thin circular shape with your rolling pin. To make the small gluten-free empanadas use a round cutter or a drinking glass with a 4-inch diameter to cut holes into the dough. Place the circle onto the baking sheet. Repeat step 6 with the remaining dough until no dough remains. Place about 1 tablespoon of filling in the center of each circle. Brush some egg wash on one side of the circle, then fold over to create half a circle. Crimp the edges with a fork. TIP: Do not press it down too hard; the dough will go thin and cook faster. With a small knife, cut a small slit to let the steam escape. Brush the empanadas with egg wash and bake in the preheated oven for 20-25 minutes or until golden brown.
- Serve and enjoy!
Tips for Making the Best Gluten-Free Empanadas
Use a good gluten-free flour blend - Not all gluten-free flours are created equal. Look for a high-quality gluten-free flour blend that is specifically formulated for baking. This will ensure that your dough has the right texture and consistency. Look at our best gluten-free flour blend recipes.
Chill the dough - After making the dough, it's important to chill it in the refrigerator for at least 30 minutes. This will help the dough firm up and make it easier to work with.
Roll out the dough thinly and evenly - Roll out the dough thinly and evenly to ensure that your empanadas cook evenly and have a nice texture. This will also help you get more empanadas out of the dough.
Don't overfill the empanadas - While it can be tempting to stuff them with as much filling as possible, overfilling them can cause them to burst open during baking. Aim for about 1 tablespoon of filling per empanada.
Seal the edges well - To prevent the empanadas from opening up during baking, it's important to seal the edges well. You can do this by pressing down on the edges with a fork or using your fingers to crimp the edges together.
Use an egg wash - Brushing the empanadas with an egg wash before baking will give them a nice golden brown color and a shiny finish.
Bake at the right temperature - Empanadas should be baked at a temperature of around 350°F. Baking them at a higher temperature can cause them to brown too quickly on the outside while remaining undercooked on the inside.
Frequently Asked Questions
How do you store gluten-free empanadas?
Store any cooked leftovers in an airtight container in the fridge for up to 1 week. You can also prepare gluten-free empanada dough and filling. Then freeze them on a baking tray. Once frozen, transfer them into an airtight container. Alternatively, bake them and then repeat this freezing process.
Are gluten-free empanadas better fried or baked?
This comes down to personal preference. I prefer baking them as there's less clean-up, but it's your choice at the end of the day. But if you prefer frying, here's how. Fry the empanadas in vegetable oil in a large frying pan. Fry them for 3-4 minutes per side or until golden brown and crispy.
What Substitutions / Replacements Can I Make in These Gluten-Free Empanadas?
Xanthan gum - Xanthan gum is often used in gluten-free baking to help bind the gluten-free empanada dough together. If you don't have xanthan gum, use other binders such as psyllium husk or ground flaxseed.
Butter - If dairy-free, you can use a dairy-free substitute such as coconut oil or vegan butter. I have not tried this. Let me know if you do.
Buttermilk - If you are dairy-free, you can use a dairy-free buttermilk substitute made by combining non-dairy milk with an acid such as apple cider vinegar or lemon juice. I have not tried this.
Ground beef - You can use ground chicken, turkey, or pork as a substitute for ground beef.
Cheese - If you are lactose intolerant or vegan, you can use a dairy-free cheese substitute such as vegan cheese or nutritional yeast to make vegan empanadas.
Filling - Adding different vegetables or spices can customize the filled empanadas to suit your taste preferences. You can use a combination of vegetables such as mushrooms, spinach, and onions for a vegetarian option.
What is the filling of an empanada called?
Traditional empanadas fillings are called rellenos or condumios in Spanish but vary from country to country.
What fillings can I use in my gluten-free empanadas?
Really anything you like. Feel free to try fillings like vegetables as a vegetarian option or cheese. You can even use this gluten-free empanada dough recipe to make hand pies and add a sweet fruit filling. These are just a few ideas, but the possibilities are endless!
- Chicken and cheese - Use the filling of shredded cooked chicken, diced onions, and shredded cheese.
- Spinach and feta - Cook chopped spinach with onions and garlic, then mix with crumbled feta cheese.
- Mushroom and cheese - Sauté sliced mushrooms with onions and garlic, then mix with shredded cheese.
- Black bean and corn - Mix cooked black beans, corn kernels, diced tomatoes, and shredded cheese.
- Ham and cheese - Use diced ham and shredded cheese as the filling.
- Sweet potato and black bean - Mix diced sweet potatoes with cooked black beans and shredded cheese.
- Apple and cinnamon - Mix diced apples with cinnamon and sugar and bake until tender.
- Beef and potato - Use diced cooked potatoes and ground beef as the filling, seasoned with cumin and paprika.
How Do I Serve These Gluten-Free Empanadas?
Here are some tips on how to serve empanadas after you have made this gluten-free empanada recipe:
- Dipping sauces - Empanadas can be served with various dipping sauces, such as chimichurri (a parsley and garlic sauce), salsa, guacamole, or hot sauce. You can also make a simple dipping sauce by mixing equal parts ketchup and mayonnaise.
- Side dishes - Empanadas can be served with a side salad, roasted vegetables, or a grain dish like rice or quinoa.
- Platters - To make your empanadas look extra appetizing, sprinkle some chopped fresh herbs, like parsley or cilantro, before serving. You can also serve them on a platter with some colorful garnishes like cherry tomatoes or sliced avocado.
For the dough:
- 3 cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if the flour already contains it)
- 1 teaspoon salt
- 1 cup unsalted cold butter, cubed
- 1 large egg
- ½ cup cold buttermilk
For the filling:
- 1 tbsp olive oil
- 1 onion, diced
- 1lb ground beef
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ tsp salt
- ½ tsp black pepper
- 2 tablespoons ketchup
- ½ cup shredded cheese of choice, like Colby jack, cheddar or mozzarella, or a mix
For the egg wash:
- 1 large egg beaten with 1 tbsp of water
- In a large mixing bowl add the flour, xanthan gum (if using), and salt. Whisk to combine. Add the cold cubed butter and use a pastry cutter or your hands to mix until the mixture resembles a coarse meal. Create a well in the middle.
- Add the egg with the buttermilk to the well you just created in the flour. Gradually mix the egg into the flour using a fork. Mix until the dough thickens and forms a ball. Wrap tightly in a plastic wrap and allow the dough to rest for 30 minutes or so in the refrigerator while preparing the filling.
- Heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and sauté for 5-6 minutes or until translucent. Add the ground beef, oregano, garlic powder, paprika, cumin salt, and pepper.
- Cook until the ground beef is browned all over. Drain the fat and return the mixture to the pan on medium heat. Add the ketchup and sauté for 2-3 minutes. Taste and adjust salt and pepper if needed. Mix in the shredded cheese and take the mixture off the heat. Set aside to cool.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the refrigerator and lightly flour a clean surface.
- Roll the dough into a thin circular shape. To make the small empanadas use a round cutter or a drinking glass with a 4-inch diameter to cut holes into the dough. You can use whatever size you want. Place the circle onto the baking sheet.
- Repeat step 6 with the remaining dough until no dough remains.
- Place about 1 tablespoon of filling in the center of each circle. Brush some egg wash on one side of the circle, then fold over to create half a circle. Crimp the edges with a fork.
- With a small knife cut a small slit to let the steam escape.
- Brush the empanadas with egg wash and bake in the preheated oven for 20-25 minutes or until golden brown.
- Feel free to try other fillings like vegetables and cheese as a vegetarian option. You can even use this dough recipe to make hand pies and add a sweet fruit filling.
- Instead of baking them, you can fry the empanadas in vegetable oil in a large frying pan. Fry them for 3-4 minutes per side or until golden brown and crispy.
- Store any leftovers in an airtight container in the refrigerator for up to 1 week.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
Amount Per Serving: Calories: 207Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 269mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 9g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.