Gluten-Free Empanada de Carne
Satisfy your craving for a Latin-inspired classic with this Gluten-Free Empanada de Carne recipe! Featuring a buttery, flaky gluten-free dough infused with a touch of apple cider vinegar for extra tenderness, these handheld delights are generously filled with a savory mixture of seasoned ground beef, sweet red bell peppers, tangy green olives, and hard-boiled eggs. Perfectly spiced with cumin and paprika, these empanadas bring bold flavors in every bite. A golden egg wash ensures a crispy, irresistible finish, making them ideal for everything from quick lunches to special celebrations. Whether you follow a gluten-free diet or simply love a hearty snack, these empanadas are guaranteed to impress. Bake a batch today and enjoy a taste of tradition that caters to everyone!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 cup Unsalted butter
- 6 tablespoons Cold water
- 1 teaspoon Apple cider vinegar
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Hard-boiled eggs, chopped
- 0.5 cup Green olives, sliced
- 1 Egg, beaten
Instructions
In a large bowl, combine the gluten-free flour, xanthan gum, and 1 teaspoon of salt.
Cut the cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, mix together the cold water and apple cider vinegar. Gradually add this to the flour mixture, mixing just until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
In a large skillet over medium heat, warm the olive oil. Add the finely chopped onion and cook until it becomes translucent, about 3 minutes.
Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned, about 8-10 minutes. Drain any excess fat, if necessary.
Season the meat mixture with cumin, paprika, 1 teaspoon of salt, and black pepper. Stir to combine.
Remove the skillet from the heat and gently mix in the chopped hard-boiled eggs and sliced green olives. Let the filling cool slightly.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Divide the chilled dough into 12 equal portions. Roll each portion into a ball and then flatten into a disk on a lightly floured surface. Use a rolling pin to roll each disk into a circle about 6 inches in diameter.
Place a heaping tablespoon of the filling onto one side of each dough circle. Fold the dough over the filling to create a semi-circle, pressing the edges together firmly. Use a fork to crimp the edges to seal.
Transfer the empanadas to the prepared baking sheet. Brush the tops with the beaten egg to provide a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Let the empanadas cool slightly before serving.
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.6 g | 308% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 7180 mg | 312% | |
| Total Carbohydrate | 299.5 g | 109% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 12.9 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 334 mg | 26% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1850 mg | 39% | |
*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.
