Gluten-Free Crispy Fried Empanadas
Indulge in the irresistible crunch of Gluten-Free Crispy Fried Empanadas, a perfect fusion of traditional flavors and allergen-friendly ingenuity. These empanadas feature a flaky, golden crust made from gluten-free all-purpose flour combined with xanthan gum for the perfect elasticity. Inside, you'll find a savory filling of seasoned ground beef, aromatic spices, and the briny bite of chopped green olives, ensuring every bite is packed with flavor. Fried to perfection, these empanadas boast a crispy exterior while maintaining a tender, mouthwatering interior. Ideal for those seeking a gluten-free alternative to this beloved Latin American comfort food, these empanadas are a crowd-pleasing appetizer, snack, or main dish that’s both satisfying and versatile. Whether served fresh out of the fryer or paired with dipping sauces, these empanadas are sure to delight at any gathering.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 cup Unsalted butter, cubed and chilled
- 1 Egg
- 0.5 cup Cold water
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Green olives, chopped
- 2 cups Vegetable oil
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, salt, and baking powder.
Add the cubed and chilled butter into the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Beat the egg in a small bowl, then add it to the flour mixture. Gradually add cold water as needed to form a smooth dough. Wrap in plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
In a large skillet over medium heat, brown the ground beef. Drain excess fat. Add the finely chopped onion, minced garlic, cumin, paprika, salt, and black pepper. Stir and cook until the onion is soft.
Remove the skillet from the heat; stir in the chopped green olives and set the filling aside to cool.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (about 4 inches) to cut out circles from the dough.
Place about 2 tablespoons of the beef filling in the center of each circle. Fold the dough over to enclose the filling and crimp the edges with a fork to seal.
Heat the vegetable oil in a deep pan to 350°F (175°C). Carefully lower a few empanadas into the hot oil and fry until golden brown, about 3-4 minutes per side.
Use a slotted spoon to remove the empanadas from oil and drain on paper towels.
Repeat with remaining empanadas. Serve warm and enjoy!
Nutrition Facts
Calories |
6564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 613.0 g | 786% | |
| Saturated Fat | 156.2 g | 781% | |
| Polyunsaturated Fat | 270.5 g | ||
| Cholesterol | 776 mg | 258% | |
| Sodium | 4217 mg | 183% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 5.9 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 220 mg | 17% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1454 mg | 31% | |
*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.
