Amazing Gluten-Free Empanadas Easy Recipe

Amazing Gluten-Free Empanadas — Easy Recipe

Introduction

Imagine the warm, buttery scent of a crisp empanada coming out of the oven: a golden, flaky exterior that gives way to a savory steam of cumin-kissed beef, softened onions, and a whisper of sweet raisins. Each bite balances a tender, slightly crumbly crust with juicy, well-seasoned filling—comforting, nostalgic, and instantly shareable. These gluten-free empanadas are perfect for cozy weekend breakfasts, festive gatherings, quick weeknight dinners, or to pack in picnic baskets for sunny afternoons. They make a delightful centerpiece for hosting because they can be prepared ahead and finished just before serving, and they’re a crowd-pleaser whether served hot from the oven or reheated the next day.

At a Glance

• Prep Time: 45 minutes (includes 30 minutes chilling)
• Cook Time: 25 minutes (baked) or 6–10 minutes (fried)
• Total Time: 1 hour 10 minutes (bake method)
• Servings: Makes about 8 empanadas (serves 4 as a main or 6–8 as snacks)
• Difficulty Level: Intermediate — some dough handling, but forgiving

Nutrition Highlights

Nutrition per empanada (approximate, based on 8 empanadas per recipe):

• Calories: ~520 kcal
• Protein: ~18 g
• Carbohydrates: ~30 g
• Fat: ~36 g
• Fiber: ~2–3 g
• Sodium: variable (depends on added salt and olives)

These estimates are compiled using commonly accepted nutrient values for each ingredient (USDA FoodData Central and other government nutrition databases) and reflect the baked version (not deep-fried). Nutrition can vary by the exact gluten-free flour blend, lean/fat content of the ground beef, and whether you include olives/raisins. For guidance on portion control and personalized dietary needs, consult resources such as the USDA and Mayo Clinic.

Why You’ll Love It

• Comfort & aroma: The buttery, slightly savory crust and warm spiced filling create an irresistible smell that draws people to the table.
• Social food: Empanadas are inherently shareable—perfect for potlucks, family meals, or parties where guests can grab-and-go.
• Make-ahead convenience: Dough can be prepped and refrigerated, and filling keeps well, making this a brilliant candidate for food prepping.
• Gluten-free without compromise: Using a balanced gluten-free flour blend and psyllium helps mimic the texture of traditional dough so you get flaky layers and a tender bite.
• Versatile: Bake them for a lighter result or fry for an indulgent golden crisp.

Method & Process

Ingredients

• Dough
  • 2 cups gluten-free flour blend (with xanthan gum) — choose a blend with rice flour, tapioca starch, and potato starch for best texture
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed (about 113 g)
  • 1/2 cup cold shortening, cubed (about 100 g)
  • 1/2 cup ice water (plus a little extra if needed)
  • 1 teaspoon psyllium husk or flaxseed meal (optional — helps bind and mimic gluten)
• Filling
  • 1 pound (454 g) ground beef (85–90% lean recommended)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, finely chopped (any color)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (adjust to taste)
  • 2 tablespoons tomato paste
  • 1/4 cup olives, chopped (optional)
  • 1/4 cup raisins (optional — adds a classic sweet note)
  • 1 tablespoon vegetable oil (for sautéing)
• Finishing
  • 1 egg, beaten (for egg wash)
  • Vegetable oil (for frying, if frying instead of baking)

Optional ingredients and substitutions

• Make vegetarian: Replace ground beef with crumbled firm tofu, cooked lentils, or cooked seasoned mushrooms.
• Lower fat: Use lean ground turkey or chicken and reduce butter/shortening by 20%—add 1–2 tbsp cold coconut oil if needed for texture.
• Dairy-free: Substitute butter with a dairy-free buttery spread and use vegetable shortening or cold coconut oil.
• Flavor variations: Add smoked paprika, chopped cilantro, or a squeeze of lime to the finished filling.

Step-by-step Instructions

1. Make the dough:

   • In a large bowl, whisk together the gluten-free flour blend and salt.
   • Add the cold cubed butter and shortening. Use a pastry cutter or two forks (or your fingertips quickly) to cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
   • Stir in psyllium husk or flaxseed meal if using.
   • Gradually add the ice water (start with 1/2 cup), stirring until the dough just comes together. If it seems dry, add 1 tablespoon more water at a time. Avoid overworking.
   • Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. Make the filling:

   • Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add chopped onion and bell pepper; sauté until softened, about 5 minutes.
   • Add garlic and cook 30 seconds until fragrant.
   • Add ground beef, breaking it up with a spoon, and cook until no pink remains.
   • Stir in cumin, oregano, chili powder, and tomato paste. Cook for 2–3 minutes to meld flavors. If the mixture seems dry, add 1–2 tablespoons of water.
   • Remove from heat and fold in chopped olives and raisins if using. Season to taste with salt and pepper.
   • Let the filling cool slightly (hot filling will make dough soggy).

3. Form empanadas:

   • Preheat oven to 375°F (190°C) if baking. If frying, heat oil to 350°F (175°C) in a deep pan.
   • On a lightly floured surface (use additional gluten-free flour blend), roll the chilled dough to about 1/8-inch thickness.
   • Cut out circles using a 4–5 inch cookie cutter or bowl rim.
   • Place about 2 tablespoons of filling in the center of each circle. Moisten the edges with water or beaten egg.
   • Fold the dough over into a half-moon and press the edges to seal. Crimp with a fork for a tight seal.

4. Cook:

   • Baking: Place empanadas on a parchment-lined baking sheet, brush with egg wash, and bake for 20–25 minutes until golden brown.
   • Frying: Gently lower empanadas into hot oil and fry 3–5 minutes per side until golden and crisp. Drain on a wire rack or paper towels.

5. Serve warm.

Practical tips

• Avoid overworking dough to keep it tender and flaky.
• Chill the dough well—cold fats create flakiness.
• If filling is warm, let it cool before filling to prevent steam from making the crust soggy.
• Check doneness by color (golden brown) and that the filling is hot all the way through (internal temp for meat should reach 160°F/71°C).
• For a lighter crust, bake; for a crisper, richer crust, fry.

Best Pairings

• Classic: Serve warm with aji amarillo or chimichurri for a South American touch.
• Dips: Tangy salsa verde, chimichurri, or a simple yogurt-lime dip.
• Beverage pairings: A robust black tea or medium-bodied red wine (if serving adults).
• Accompaniments: Fresh salad with citrus dressing, roasted sweet potatoes, or pickled red onions for acidity.
• Snack mode: Serve with coffee or a savory soup for brunch.

Keeping it Fresh

• Room temperature: Do not leave empanadas with meat filling at room temperature for more than 2 hours (USDA food safety guidance).
• Refrigeration: Store baked empanadas in an airtight container in the refrigerator for up to 3–4 days.
• Freezer: Wrap individual empanadas tightly and place in a freezer-safe container or bag. Freeze for up to 2–3 months. Reheat from frozen in a 350°F (175°C) oven for 20–25 minutes or until heated through; let thaw briefly if possible for more even reheating.

Pro Tips & Tricks

• Best types of gluten-free flour: Choose a blend with a balance of rice flour, tapioca starch, and potato starch. The addition of xanthan gum improves elasticity; psyllium husk can further mimic gluten’s binding.
• Fat ratio matters: The combination of butter and shortening helps create flakiness (butter for flavor, shortening for tenderness). If you prefer all-butter, expect slightly less tender but more flavorful crust.
• Doneness cues: Look for even golden-brown color and a few small steam vents where the filling is bubbling—this indicates a fully cooked interior.
• If dough cracks while folding: moisten edges lightly with water or egg wash and patch with a small scrap of dough, then crimp.
• Avoid sogginess: Seal edges well and don’t overfill—2 tablespoons is a good guide for 4–5 inch circles.

Creative Twists

• Vegetarian Black Bean & Sweet Potato
  • Substitute the beef with 2 cups cooked black beans and 1 cup roasted, mashed sweet potato. Season with cumin, smoked paprika, and chopped cilantro.
• Spicy Chicken & Mango
  • Use shredded cooked chicken, diced mango, red onion, and a touch of hot sauce. Add lime zest and cilantro for brightness.
• Cheese & Spinach (Vegetarian)
  • Sautéed spinach, garlic, and a mixture of crumbled queso fresco or feta with a binding beaten egg or ricotta; omit meat entirely for an easy party option.
• Gluten-free empanada dough shortcut: For busy days, try pre-made gluten-free pastry dough (follow vendor’s instructions) or use the method linked below for a tested gluten-free empanada dough.

Frequently Asked Questions

Q: Can I use a different gluten-free flour?
A: Yes—use a cup-for-cup gluten-free blend that includes xanthan gum or add 1/2 teaspoon xanthan gum per cup if it’s missing. Blends with tapioca and potato starch produce a flakier crust.

Q: Can I make these ahead and freeze uncooked?
A: Absolutely. Assemble empanadas on a tray, freeze until solid, then transfer to a bag. Bake from frozen, adding a few extra minutes to the bake time.

Q: How do I prevent the filling from making the dough soggy?
A: Drain excess liquid from the filling and cool it before filling. Don’t overfill and seal edges tightly.

Q: Is frying much better than baking?
A: Frying produces a crispier, richer crust but increases calories. Baking yields a lighter result and is easier for large batches.

Q: How can I reduce calories or fat?
A: Use lean ground turkey or beef, reduce added butter/shortening and replace part with cold coconut oil, and opt for baking instead of frying.

Conclusion

These gluten-free empanadas are a satisfying way to enjoy a beloved handheld classic without gluten, balancing flakiness, savory filling, and flexible variations for every diet. If you’d like a tested guide specifically for gluten-free empanada dough, check this helpful roundup on Gluten Free Empanada Dough. For another well-detailed gluten-free empanadas recipe and additional tips from home cooks, see this version from Gluten-Free Empanadas Recipe – The Nomadic Fitzpatricks.

Try the recipe, tweak the fillings, and share your results and photos in the comments—I love hearing how readers make it their own. Enjoy baking (or frying) and happy eating!

Amazing Gluten-Free Empanadas

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• Author: recipechangegmail-com
• Total Time: 70 minutes
• Yield: 8 empanadas (serves 4 as a main or 6–8 as snacks) 1x
• Diet: Gluten-Free, Dairy-Free, Vegetarian (with substitutions)

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Description

Deliciously golden, flaky gluten-free empanadas filled with savory cumin-kissed beef and sweet raisins, perfect for sharing at any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups gluten-free flour blend (with xanthan gum)
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup cold shortening, cubed
• 1/2 cup ice water
• 1 teaspoon psyllium husk or flaxseed meal (optional)
• 1 pound ground beef (85–90% lean)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, finely chopped
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder (adjust to taste)
• 2 tablespoons tomato paste
• 1/4 cup olives, chopped (optional)
• 1/4 cup raisins (optional)
• 1 tablespoon vegetable oil (for sautéing)
• 1 egg, beaten (for egg wash)
• Vegetable oil (for frying, if applicable)

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Instructions

1. In a large bowl, whisk together the gluten-free flour blend and salt.
2. Add the cold cubed butter and shortening, and mix until resembling coarse crumbs.
3. Stir in psyllium husk or flaxseed meal if using.
4. Gradually add the ice water, stirring until dough just comes together. Avoid overworking.
5. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6. Heat oil in a skillet and sauté onion and bell pepper for about 5 minutes.
7. Add garlic, then ground beef, cooking until no pink remains.
8. Mix in spices and cook for 2–3 minutes. Remove from heat and fold in olives and raisins if using.
9. Preheat oven to 375°F (190°C). Roll dough to 1/8-inch thickness and cut out circles.
10. Place filling in each circle, moisten edges, fold, and seal.
11. Bake for 20–25 minutes until golden brown, or fry for 3–5 minutes per side.
12. Serve warm.

Notes

For vegetarian options, substitute beef with cooked lentils or tofu. Adjust spice levels to personal taste.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking or Frying
• Cuisine: Latin American

Nutrition

• Serving Size: 1 empanada
• Calories: 520
• Sugar: 5g
• Sodium: 400mg
• Fat: 36g
• Saturated Fat: 16g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 90mg