Gluten-Free Classic Empanadas
Savor the irresistible charm of Gluten-Free Classic Empanadas, a crowd-pleasing recipe that reimagines the beloved Latin American pastry for gluten-free eaters. Featuring a buttery, flaky crust made with gluten-free all-purpose flour and xanthan gum, these empanadas are filled with a hearty mixture of perfectly seasoned ground beef, sautéed onions, garlic, and a burst of flavor from hard-boiled eggs and olives. Ideal for appetizers, snacks, or parties, this recipe marries classic techniques with gluten-free innovation—ensuring that everyone at the table can enjoy a golden, crispy bite. Ready in just over an hour, these empanadas are a deliciously accessible way to explore traditional comfort food with a gluten-free twist!
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Recipe Information
Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Salt
- 0.5 cup Cold Butter
- 1 large Egg
- 0.333 cup Cold Water
- 1 tablespoon Olive Oil
- 1 pound Ground Beef
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt for filling
- 0.5 teaspoon Black Pepper
- 2 large Hard-Boiled Eggs
- 0.25 cup Olives
- 1 tablespoon Milk
Instructions
In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour, 1 teaspoon xanthan gum, and 1 teaspoon salt.
Cut 1/2 cup cold butter into small cubes, and incorporate it into the flour mixture with your fingers or a pastry cutter until it forms a coarse crumb texture.
Beat 1 large egg in a small bowl, then add it along with 1/3 cup cold water to the flour-butter mixture. Mix until the dough comes together. Wrap it in plastic wrap and refrigerate for 30 minutes.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves. Cook until the onion is translucent, about 5 minutes.
Add 1 pound ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 8 minutes.
Stir in 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for an additional 2 minutes, then remove from heat and let it cool slightly.
Chop 2 large hard-boiled eggs and 1/4 cup olives, then add them to the cooled beef mixture, stirring to combine.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut circles using a 4-inch round cutter.
Place a tablespoon of filling in the center of each circle. Fold the dough over to form a half-moon and crimp the edges with a fork to seal.
Place empanadas on the prepared baking sheet. Brush each with a mixture of 1 beaten egg and 1 tablespoon milk for a golden finish.
Bake in the preheated oven for 20-25 minutes until the crust is golden and crispy. Serve warm.
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 4320 mg | 188% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 9.3 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 288 mg | 22% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1715 mg | 36% | |
*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.
