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Gluten-Free Empanadas
Gluten-free empanadas are so comforting and delicious! Crisp, buttery gluten-free dough stuffed with a seasoned beef filling-- yum!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Chill Time
30
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Appetizer, Dinner, Main Course
Cuisine:
Mexican
Keyword:
gluten-free empanadas
Servings:
10
empanadas
Author:
Claire Cary
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
Don't skip chilling the dough. If the dough is too warm, the butter will melt out, creating a greasy empanada.
Drain any excess fat from the meat before adding seasonings so the filling isn't greasy.
Don't overfill the empanadas, or they will burst in the oven.
Press the edges firmly with the tines of a fork to seal.
To store:
Store empanadas in an airtight container in the refrigerator for up to 4 days.
To freeze:
Freeze empanadas in an airtight container for up to 3 months.
Nutrition
Serving:
1
empanada
|
Calories:
429
kcal
|
Carbohydrates:
31
g
|
Protein:
14
g
|
Fat:
29
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
118
mg
|
Sodium:
643
mg
|
Potassium:
213
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
776
IU
|
Vitamin C:
5
mg
|
Calcium:
61
mg
|
Iron:
3
mg