Gluten-Free Classic Beef Empanadas
Savor the savory goodness of these **Gluten-Free Classic Beef Empanadas**, a delightful twist on the traditional Latin American favorite. With a perfectly flaky, gluten-free pastry made from scratch and a rich, flavorful filling of seasoned ground beef, onions, garlic, green olives, and aromatic spices like cumin and paprika, this recipe is both comforting and allergen-friendly. The dough is enhanced with xanthan gum for structure, while the filling's umami-packed tomato paste and a hint of beef broth ensure every bite is bursting with indulgent flavor. Perfect for a crowd-pleasing appetizer or a satisfying snack, these golden-brown empanadas bake to crispy perfection in just 25 minutes. Whether you're gluten-free or simply seeking a new recipe adventure, these empanadas are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 2 cloves Garlic cloves, minced
- 1 pound Ground beef
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 tablespoons Tomato paste
- 0.25 cup Beef broth
- 0.25 cup Green olives, chopped
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt for dough
- 0.5 cup Unsalted butter, cold and diced
- 1 large Egg
- 6 tablespoons Cold water
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet; cook until browned, breaking it apart with a spoon, about 7-10 minutes.
Season with salt, black pepper, cumin, and paprika. Stir to combine.
Mix in the tomato paste and beef broth, combining well. Cook for about 5 more minutes or until the mixture thickens slightly.
Remove from heat and stir in the chopped green olives. Set aside to cool.
While the filling is cooling, prepare the gluten-free dough by combining the gluten-free flour, xanthan gum, and salt for dough in a large bowl.
Cut in the cold diced butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
In a separate small bowl, beat the egg and mix it thoroughly with the cold water.
Slowly add the egg mixture to the flour mixture, stirring gently until a dough forms.
Turn the dough out onto a lightly floured surface and knead it a few times until it is smooth. Divide the dough into 12 equal pieces.
Roll out each piece of dough into a circle around 1/8-inch thick.
Place about 2 tablespoons of the beef filling into the center of each circle.
Fold the dough over the filling to form a half-moon shape, and crimp the edges with a fork to seal.
Place the sealed empanadas on the prepared baking sheet.
Brush the tops of the empanadas with the beaten egg (egg wash) for a glossy finish.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Allow to cool slightly before serving. Enjoy your gluten-free classic beef empanadas!
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.6 g | 294% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 6297 mg | 274% | |
| Total Carbohydrate | 292.4 g | 106% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 10.3 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 275 mg | 21% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1908 mg | 41% | |
*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.
