Gluten-Free Empanadas Recipe

There’s something magical about a perfectly golden, flaky empanada. That satisfying crunch giving way to a flavorful, steaming filling is pure comfort in a handheld package. But if you’re navigating a gluten-free lifestyle, finding that perfect dough can feel like a quest for the holy grail. Trust me, I’ve been there. That’s why I’m so excited to share this recipe for Gluten-Free Empanadas that truly deliver. They’re so good, no one will guess they’re gluten-free .

Whether you’re whipping up a quick weeknight dinner, planning a fun party appetizer, or just need a delicious meal-prep solution for busy days, these empanadas are your answer. They’re versatile, forgiving, and packed with flavor. Let’s get cooking.

Table of Contents

Table of Contents

Why You’ll Love This Gluten-Free Empanada Recipe

This recipe is a game-changer for anyone craving classic comfort food without the gluten. Here’s why it’s about to become a staple in your kitchen:

• Surprisingly Simple Dough: Don’t be intimidated by gluten-free pastry! This dough comes together easily and is a dream to work with.
• Incredibly Versatile: The filling options are endless. Use the savory ground beef filling I provide, or get creative with chicken, cheese, or even a sweet apple cinnamon version for dessert.
• Perfect for Freezing: Make a big batch and freeze them unbaked. Having a ready-to-bake empanada on hand is a lifesaver on hectic evenings.
• Crowd-Pleaser Guaranteed: These are a hit with everyone at the table, from kids to adults, gluten-free or not. They’re the ultimate party food!

Gluten-Free Empanada Ingredients

Let’s gather our ingredients. The beauty of this gluten-free empanada dough is in its simple, wholesome components.

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For the Dough:

• 2 cups (280g) gluten-free all-purpose flour blend (I recommend one with xanthan gum, like Bob’s Red Mill 1-to-1)
• 1 tsp salt
• ½ cup (113g) cold unsalted butter, cubed
• 1 large egg
• ¼ to ⅓ cup ice cold water

For the Savory Beef Filling:

• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 lb ground beef
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 hard-boiled eggs, chopped (optional, but traditional!)
• ¼ cup sliced green olives

How to Make Gluten-Free Empanadas

Follow these steps for foolproof, delicious empanadas. Don’t worry if they’re not perfect—the charm is in the homemade touch!

Step 1: Make the Dough

In a large bowl, whisk together the gluten-free flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This is the secret to a flaky crust! Beat the egg with ¼ cup of ice water. Gradually add the egg mixture to the flour, stirring with a fork until the dough begins to clump together. If it’s too dry, add more water, one tablespoon at a time. Gently knead the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

While the dough chills, heat olive oil in a skillet over medium heat. Sauté the onion until softened. Add the ground beef, breaking it up with a spoon, and cook until browned. Stir in the cumin, paprika, salt, and pepper. Let it cool slightly, then stir in the chopped hard-boiled eggs and olives.

Step 3: Assemble the Empanadas

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface (use your GF flour!), roll the dough out to about ⅛-inch thickness. Use a round cutter or a bowl to cut out circles about 5-6 inches in diameter. Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal.

Step 4: Bake to Golden Perfection

Place the empanadas on the prepared baking sheet. You can brush them with an egg wash for extra shine. Bake for 20-25 minutes, or until the crust is golden brown and flaky. Let them cool for a few minutes before serving—that filling will be hot!

Equipment You’ll Need

• Large Mixing Bowl
• Skillet
• Rolling Pin
• Round Cutter (about 5-6 inches)
• Baking Sheet
• Parchment Paper

Tips & Variations for the Best Empanadas

This recipe is wonderfully adaptable. Here are some of my favorite twists and tricks:

• Keep it Cool: The key to a flaky crust is cold butter and cold water. Don’t rush the chilling time for the dough.
• Filling Fun: Swap the beef for shredded chicken, black beans and corn for a vegetarian option, or even a mix of cheese and spinach. If you love spicy food, add a diced jalapeño to the filling!
• Sealing is Key: Make sure those edges are sealed well to prevent the filling from leaking out during baking. A fork does the trick nicely.
• Air Fryer Option: You can cook these in an air fryer at 375°F for about 12-15 minutes, until golden brown.

I first made a version of these for a family potluck, nervously hoping my gluten-free dough would hold up. The moment my cousin—who eats everything—asked for the recipe, I knew we had a winner.

What to Serve With Your Empanadas

These empanadas are a meal on their own, but they’re even better with a few simple sides. I love serving them with a crisp, simple green salad to balance the richness. A dollop of creamy avocado crema or a spicy chipotle sauce for dipping is non-negotiable in our house. For a true feast, pair them with a side of seasoned black beans.

Nutrition Information

(Approximate values per empanada) Calories: 245kcal | Carbohydrates: 18g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 65mg

Your Questions, Answered

Can I make these empanadas ahead of time?

Absolutely! You can assemble the empanadas completely, place them on a baking sheet, and freeze them solid. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time—no need to thaw them beforehand.

What is the best way to store leftovers?

Leftovers will keep well if they are wrapped tightly and stored in the refrigerator for up to three days. You can use your toaster oven or conventional oven to reheat them until they are crisp again.

Can I use a different type of meat?

Absolutely! Ground turkey, chicken, or even pork would work wonderfully with these seasonings. Just make sure to cook the meat thoroughly before filling the empanadas.

My dough is too crumbly. What should I do?

Gluten-free flour can vary by brand. If your dough is too dry and crumbly, just add a bit more ice water, a teaspoon at a time, until it comes together. It should be pliable but not sticky.

More Gluten-Free Favorites to Try

If you loved these empanadas, you’ll definitely want to explore more gluten-free goodness on the blog. My Gluten-Free Pizza Crust is a Friday night staple, and these Blueberry Lemon Gluten-Free Muffins are perfect for a quick breakfast or snack.

I hope these Gluten-Free Empanadas bring as much joy to your kitchen as they have to mine. They’re proof that eating gluten-free doesn’t mean giving up your favorite comfort foods. Happy baking!