Gluten-Free Beyond Meat and Cheese Empanada
Indulge in these irresistible Gluten-Free Beyond Meat and Cheese Empanadas, a mouthwatering fusion of flavor and dietary inclusivity. Perfectly flaky gluten-free pastry, enriched with xanthan gum, encases a savory and seasoned filling of Beyond Meat, sautéed onions, red bell pepper, and a bold blend of cumin, smoked paprika, and garlic powder. A touch of dairy-free shredded cheese adds creaminess to every bite, making these empanadas a dream for both plant-based and gluten-free diets. Ideal for a quick snack, a party appetizer, or a hearty meal, this recipe is a crowd-pleaser that doesn’t compromise on taste or texture. Expertly baked to golden perfection, these empanadas are so rich and delicious, they might just outshine their traditional counterparts!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 cup Unsalted butter (or vegan butter)
- 2 large Eggs
- 1 tablespoon Cold water
- 1 tablespoon Olive oil
- 1 medium, diced Onion
- 1 small, diced Red bell pepper
- 12 ounces Beyond Meat ground beef
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 1 cup Dairy-free shredded cheese
- 1 Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a large bowl, mix together the gluten-free flour, xanthan gum, and salt.
Cut the butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Beat one egg and mix it into the flour mixture along with the cold water. Knead gently until the dough comes together. Wrap in plastic wrap and refrigerate for 20 minutes.
Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, and sauté until softened, about 5 minutes.
Add Beyond Meat to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes.
Add cumin, smoked paprika, garlic powder, and black pepper to the skillet. Stir well to combine and let cook for another 2 minutes. Remove from heat and let cool.
Preheat oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter.
Place a tablespoon of the meat mixture on one half of each dough circle. Top with a sprinkle of dairy-free cheese. Fold the dough over the filling, pressing the edges to seal. Use a fork to crimp the edges.
Place empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Let the empanadas cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
4159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.8 g | 393% | |
| Saturated Fat | 168.1 g | 840% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4549 mg | 198% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 12.4 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1328 mg | 102% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
