Gluten-Free Empanadas
Updated
Gluten-free empanadas are savory hand pies with a flaky, buttery crust and a rich beef filling. They’re seasoned with garlic, paprika, cumin, and herbs, inspired by traditional empanadas found throughout Latin America and Spain. This version stays true to the classic flavors while using a tender, easy-to-work gluten-free dough made entirely from scratch. Each one is baked until golden brown, creating a crisp exterior that gives way to a warm, aromatic filling. They’re perfect as an appetizer, snack, or satisfying dinner, and bring the same comfort and bold flavor you’d expect from traditional homemade empanadas.
Empanadas are baked or fried turnovers stuffed with a usually savory filling, and I made mine with a classic Mexican-spiced beef mixture that’s rich, aromatic, and incredibly satisfying. When testing this recipe, I focused on two things that make or break gluten-free empanadas: keeping the filling moist without being wet, and creating a dough that’s tender but strong enough to fold and seal without cracking. I simmer the beef just until the liquid is absorbed so the filling stays juicy but never soggy, which helps prevent leaks during baking. I also use cold butter and chill the dough to create a flaky texture that rolls out smoothly and holds its shape. If you try these, I’d love to hear how they turn out or what filling variations you use.
What I Learned While Testing
- Chill the dough before rolling. This allows the gluten-free flour to fully hydrate and firm up the butter, which makes the dough easier to roll and prevents cracking. When I skipped chilling during testing, the dough broke apart and was much harder to seal.
- Use cold butter straight from the refrigerator. Cold butter creates steam pockets as it bakes, which gives the crust its flaky texture. If the butter is too warm, the dough turns dense and loses that classic empanada flakiness.
- Let the filling cool completely before assembling. Warm filling melts the butter in the dough, which weakens the structure and makes the empanadas harder to seal. Cooling also helps the filling thicken slightly so it stays in place.
- Control the filling moisture carefully. The filling should be moist and juicy, but not wet or saucy. I simmer it until the broth is fully absorbed and the mixture looks thick. Excess liquid will cause leaks and make the bottoms soggy.
- Do not overfill the empanadas. Stick to about 1–2 tablespoons of filling. Overfilling stretches the dough too thin and causes the empanadas to open or tear during baking.
- Roll the dough slightly thicker than you would regular pastry. Gluten-free dough is more delicate, so keeping it about ¼ inch thick helps prevent tearing and makes it easier to fold and transfer.
- Seal the edges firmly to prevent leaks. After folding, press the edges tightly with your fingers first, then crimp with a fork. This creates a secure seal and helps keep the filling inside while baking.
- If the dough starts cracking while rolling, let it rest for a few minutes. This allows it to warm slightly and become more flexible, making it easier to handle without breaking.
Gluten-Free Empanadas
Ingredients
Dough:
- 3 cups gluten-free all-purpose flour with xanthan gum
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 2 large eggs
- ¼ cup milk
Filling:
- 1 tablespoon vegetable oil
- ½ white onion, diced
- 4 ounces diced green chilis, 1 small can
- 1 tablespoon minced garlic
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1/2 teaspoon fresh thyme
- ½ teaspoon dried oregano
- 1 teaspoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1/2 cup gluten-free chicken broth
Instructions
- Combine the flour, sugar, and salt in a mixing bowl.
- Whisk together the eggs and milk in a separate bowl.
- Add the cold and cubed butter into the dough and use your hands to mix until crumbly.
- Add in the egg mixture and mix until a dough forms.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Meanwhile, sauté the onion with the oil in a skillet over medium heat.
- Add in the garlic and ground beef and cook until the beef is cooked through and no longer pink.
- Add in the tomato paste and sauté for 1 minute.
- Add in all ingredients and simmer for about 5 minutes or until liquid is absorbed.
- Preheat the oven to 400°F.
- When the dough is ready, roll it out to about ¼ inch thick on a generously floured piece of parchment paper.
- Use a 4-inch round cookie cutter and cut into circles. You should get about 10 circles.
- Scoop the filling (about 1-2 tablespoons) onto the prepared dough.
- Fold over and use a fork to seal the edges.
- Place the prepared empanadas on a baking sheet lined with parchment paper. Brush the tops with either oil or a beaten egg.
- Bake for 20-25 minutes or until golden brown.
- Serve warm with guac or your favorite dip and enjoy!
Notes
- Use dairy-free butter for dairy free version.
- Ground turkey works great as a substitute.
- The egg wash creates a deeper golden color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Empanadas Step by Step
Gather all the ingredients together.
Mix the dry ingredients: In a large mixing bowl, whisk together 3 cups (420 g) gluten-free flour, 2 tbsp (25 g) sugar, and 1 tsp (6 g) salt until evenly combined. The mixture should look uniform in color and texture, with no visible streaks of salt or sugar.
Cut the butter into the flour: Add 1 cup (227 g) cold butter, cubed, to the flour mixture and use your hands or a pastry cutter to work it in. Continue mixing until the texture resembles coarse crumbs with pea-sized pieces of butter throughout. The mixture should hold together slightly when pressed but still feel crumbly and dry. Avoid overmixing, as visible butter pieces help create a flaky crust.
Form the dough: In a separate bowl, whisk together 2 large eggs (100 g without shells) and ¼ cup (60 ml) milk until completely smooth. The mixture should be pale yellow and fluid, with no streaks of egg remaining. Pour the egg and milk mixture into the flour and butter mixture and gently mix until a dough forms. The dough should come together into a soft, cohesive ball that feels smooth and slightly firm but not sticky. If dry spots remain, press them into the dough gently without kneading aggressively. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. After chilling, the dough should feel firmer and easier to handle, which helps prevent cracking when rolling.
Cook the filling: While the dough chills, heat 1 tbsp (15 ml) oil in a large skillet over medium heat. Add ½ white onion (about 75 g), diced, and cook for 3–5 minutes, stirring occasionally, until softened and translucent. The onion should look glossy and smell fragrant but not browned. Add 1 tbsp (9 g) minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Add 1 lb (454 g) ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until fully browned and crumbly with no pink remaining. The beef should release moisture and begin to lightly brown.
Add remaining ingredients and simmer: Stir in 1 tbsp (16 g) tomato paste, ½ tsp (1 g) fresh thyme, ½ tsp (0.5 g) oregano, 1 tsp (2 g) paprika, ½ tsp (1 g) cumin, and ½ tsp (3 g) salt. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and coats the beef evenly, which deepens the flavor. Add 4 oz (113 g) diced green chiles and ½ cup (120 ml) chicken broth, stirring to combine. Let the mixture simmer for about 5 minutes, stirring occasionally, until most of the liquid has evaporated. The filling should look moist and juicy but not wet. When you drag a spoon across the pan, liquid should not pool behind it. Remove from heat and allow the filling to cool completely.
Roll out the dough: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the chilled dough on a generously floured piece of parchment paper and roll it to about ¼ inch (6 mm) thick. The dough should roll smoothly without sticking. If small cracks form, gently press them back together.
Add the filling: Use a 4-inch round cookie cutter to cut circles from the dough. You should get about 10 circles. The edges should look clean and smooth. Spoon 1–2 tbsp of the cooled beef filling into the center of each dough circle, keeping the filling centered and away from the edges so the dough can seal properly.
Fold and seal: Fold the dough over the filling to form a half-moon shape. Press the edges firmly together with your fingers, then use a fork to crimp and seal. The edges should look compressed and fully closed with no openings. Place the empanadas on the prepared baking sheet, leaving space between each one. Brush the tops lightly with oil or a beaten egg to help create a golden brown, slightly glossy crust.
Bake and cool: Bake for 20–25 minutes, or until the empanadas are golden brown. The tops should look firm and lightly crisp, and the bottoms should be golden, not pale. Allow the empanadas to cool for 5–10 minutes before serving. The crust will set as they cool, and the filling will remain warm and juicy. Serve warm with guacamole or your favorite dip.
Serving Suggestions
These gluten-free empanadas are incredibly versatile and work for everything from casual snacks to full meals. I love serving them for game day, parties, and holiday gatherings because they’re easy to eat and always a crowd favorite. For dipping, I usually serve them with guacamole, salsa, sour cream, chimichurri, and fresh lime wedges. To turn them into a complete meal, pair them with gluten-free enchiladas, rice, pupusas, roasted vegetables, or a simple salad for a balanced and satisfying plate.
Storage Instructions
Store leftover gluten-free empanadas in an airtight container in the refrigerator for up to 4 days. Make sure they are fully cooled before storing to prevent condensation, which can soften the crust.
To reheat, place them in a 350°F (175°C) oven or air fryer for 8–12 minutes until heated through and crisp again.
You can also freeze baked or unbaked empanadas by placing them in a freezer-safe container or zip-top bag for up to 3 months. Bake frozen empanadas directly from frozen at 375°F (190°C), adding a few extra minutes to the baking time until hot and golden.
More Gluten-Free Savory Recipes
Gluten-Free Tortillas: These gluten-free tortillas are soft, flexible, and perfect for wrapping savory fillings just like empanadas. They use a simple gluten-free flour blend and cook up tender, making them a great option if you love handheld, gluten-free comfort foods.
Gluten-Free Hush Puppies: These gluten-free hush puppies have a crisp exterior and soft interior, making them another delicious handheld appetizer. Like empanadas, they’re perfect for parties, game day, or serving alongside your favorite dips and sauces.
Gluten-Free Chili: This gluten-free chili features slow-simmered ground beef, spices, and a rich, hearty texture that delivers the same bold, comforting flavor profile found in beef empanadas. It’s a great option when you want another satisfying gluten-free dinner using similar ingredients.
Pastry was really dry..!
Hi, sorry to hear this didn’t turn put for you.
I noticed that no yeast at all?
Hi Cecilia, this is more of a pie dough, so it does not include yeast.
These were delicious and turned out amazing! Excited to make them again and try different fillings. Thank you for the recipe, I’ve been craving empanadas. 🙂
I’m diabetic and I’m glad that you have gluten free recipes that I can enjoy.Thank you for coming up with ideas that we diabetic can eat.Do you have low carbs,low potassium,and low phosphate recipes that I can cook with?
Awesome recipe! The dough made it. Being celiac for many years I am always impressed when the dough turns out well. Very flaky and a good chew. Great step by step instructions. I just may have to get your cookbook! Thank you.
Love your recipes, more please!