Gluten-Free Chicken Empanadas
These Gluten-Free Chicken Empanadas are a delightful handheld treat packed with bold flavors and a flaky pastry crust that's safe for gluten-sensitive eaters. Made with a tender gluten-free dough enhanced by xanthan gum and perfectly balanced spices, these empanadas are stuffed with a savory filling of shredded chicken, sautéed onions and bell peppers, and a fragrant blend of paprika, cumin, and fresh cilantro. With a golden, buttery crust achieved through an easy egg wash, these empanadas are baked to perfection for a healthier take on the classic fried version. Perfect as an appetizer, snack, or even a light meal, this recipe brings a comforting, homemade touch to gluten-free cooking. Whether you’re hosting a gathering or meal-prepping for the week, these empanadas will quickly become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups Gluten-Free All-Purpose Flour Blend
- 1 teaspoon Xanthan Gum
- 0.5 teaspoon Salt
- 1 teaspoon Baking Powder
- 0.75 cup Butter, cold and diced
- 3 large Eggs
- 0.25 cup Cold Water
- 2 cups Cooked Chicken Breast, shredded
- 2 tablespoons Olive Oil
- 1 medium White Onion, finely chopped
- 2 Garlic Cloves, minced
- 0.5 cup Red Bell Pepper, diced
- 2 tablespoons Tomato Paste
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- 0.5 cup Chicken Broth
- 0.25 cup Chopped Fresh Cilantro
- to taste Salt and Pepper
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum, salt, and baking powder.
Add the cold diced butter to the flour mixture and mix until it resembles coarse crumbs.
Beat 2 eggs in a separate bowl and add to the flour mixture. Slowly add the cold water, mixing with a fork until the dough begins to come together.
Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent.
Stir in minced garlic and red bell pepper. Cook for an additional 5 minutes until the peppers are soft.
Add shredded chicken, tomato paste, paprika, cumin, and chicken broth to the skillet. Stir well to combine.
Season with salt and pepper to taste and let the mixture simmer until slightly thickened, about 10 minutes.
Stir in chopped cilantro and remove from heat. Let the filling cool slightly.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the refrigerated dough to about 1/8-inch thickness. Cut into circles using a 4-inch round cutter.
Place about 2 tablespoons of chicken filling onto each dough circle. Brush edges with beaten egg, then fold in half to enclose filling.
Press edges with a fork to seal. Place empanadas on a baking sheet lined with parchment paper.
Brush the tops with the remaining beaten egg.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1358 mg | 453% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 12.8 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 366 mg | 28% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2680 mg | 57% | |
*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.
