Gluten-Free Cheese Empanada
Indulge in the satisfying crunch and irresistible gooeyness of Gluten-Free Cheese Empanadas, a perfect fusion of flavor and texture crafted for gluten-free diets. Made with a flaky, buttery crust using gluten-free all-purpose flour and filled with a creamy blend of mozzarella and cheddar cheese, each empanada is seasoned to perfection with black pepper and fresh parsley. These golden, oven-baked hand pies come together in just over an hour, offering a gourmet appetizer or snack that's both gluten-free and utterly mouthwatering. Whether you’re hosting a party or looking for a simple yet indulgent treat, these empanadas are sure to become a crowd favorite!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (omit if the flour blend already contains it)
- 1 teaspoon Salt
- 6 tablespoons Unsalted butter, cold and diced
- 0.5 cup Ice water
- 1 unit Large eggs, lightly beaten
- 1 unit Egg wash (1 egg beaten with 1 tablespoon of water)
- 1 cup Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
In a large bowl, whisk together the gluten-free flour, xanthan gum (if needed), and salt.
Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Create a well in the center of the flour mixture and add the beaten egg. Gradually mix in the ice water, a tablespoon at a time, until the dough comes together and is pliable but not sticky. You might not need all the water.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the mozzarella cheese, cheddar cheese, black pepper, and parsley to make the filling.
Remove the dough from the refrigerator and divide it into 8 equal pieces. Roll each piece into a ball and then use a rolling pin to flatten them into circles of about 5 inches in diameter.
Place about 2 tablespoons of the cheese filling onto one half of each circle of dough, leaving space around the edges.
Brush the edges of the dough with a little water using your finger, then fold the dough over the filling to make a half-moon shape. Press the edges together firmly with a fork to seal.
Place the empanadas on the prepared baking sheet and brush the tops with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Remove from the oven and let them cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 3615 mg | 157% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 3.2 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1730 mg | 133% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 312 mg | 7% | |
*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.
