Gluten Free Empanadas Recipe
This Gluten Free Empanadas Recipe features a buttery gluten-free pastry filled with seasoned beef, onions, green chiles, and herbs, then baked until crisp, golden, and comforting.
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Servings: 10 empanadas
Ingredients
For the Dough
- 3 c gluten-free all-purpose flour with xanthan gum
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 c cold butter cubed
- 2 large eggs
- 1/4 c milk
For the Filling
- 1 tbsp vegetable oil
- 1/2 white onion diced
- 4 oz diced green chiles
- 1 tbsp minced garlic
- 1 lb ground beef
- 1 tbsp tomato paste
- 1/2 tsp fresh thyme
- 1/2 tsp dried oregano
- 1 tsp ground paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 c gluten-free chicken broth
Instructions
Prepare the Dough
- In a large mixing bowl, combine the gluten-free all-purpose flour, granulated sugar, and salt.
- In a separate bowl, whisk together the eggs and milk until fully combined.
- Add the cold, cubed butter to the flour mixture. Using your hands or a pastry cutter, work the butter into the flour until the mixture becomes crumbly.
- Pour the egg mixture into the flour mixture and stir until a dough forms.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
Prepare the Filling
- While the dough is chilling, heat the vegetable oil in a skillet over medium heat.
- Add the diced onion and cook until softened.
- Add the minced garlic and ground beef. Cook until the beef is fully browned and no longer pink.
- Stir in the tomato paste and cook for 1 minute.
- Add the diced green chiles, fresh thyme, dried oregano, paprika, cumin, salt, and gluten-free chicken broth.
- Simmer the filling for about 5 minutes, or until most of the liquid has been absorbed. Remove from the heat and allow the filling to cool slightly.
Assemble and Bake
- Preheat the oven to 400°F.
- Once the dough has chilled, roll it out to about 1/4 inch thick on a generously floured sheet of parchment paper.
- Use a 4-inch round cookie cutter to cut the dough into circles. You should have approximately 10 circles.
- Place about 1 to 2 tablespoons of filling in the center of each dough circle.
- Fold the dough over the filling to form a half-moon shape. Press the edges together, then seal with the tines of a fork.
- Transfer the prepared empanadas to a parchment-lined baking sheet.
- Brush the tops with either oil or a beaten egg.
- Bake for 20 to 25 minutes, or until the empanadas are golden brown.
- Serve warm with guacamole or your preferred dipping sauce.
Notes
This Gluten Free Empanadas Recipe is intended to be gluten free, but it is important to confirm that every packaged ingredient is certified gluten free. Pay close attention to the all-purpose flour blend, chicken broth, tomato paste, diced green chiles, spices, and any brushing oil or egg wash ingredients if cross-contact is a concern. Using a flour blend that already contains xanthan gum is especially helpful for structure and ease of handling. If you are preparing these empanadas for someone with celiac disease or a strong gluten intolerance, make sure your parchment paper, mixing bowls, utensils, rolling surface, baking tray, and storage containers are all thoroughly cleaned and free from cross-contact.