Gluten-Free Fried Empanadas
Crispy, golden perfection meets dietary inclusivity in these irresistible Gluten-Free Fried Empanadas. Crafted with a buttery, gluten-free dough enriched with xanthan gum for just the right elasticity, these empanadas are stuffed with a savory-sweet filling made from seasoned ground beef, vibrant green olives, and a touch of sweetness from raisins. Each bite offers an exciting burst of flavor, thanks to aromatic spices like cumin and paprika that make the filling absolutely unforgettable. Fried to golden-brown perfection, these empanadas are ideal for satisfying snack cravings or serving as an impressive appetizer at gatherings. Whether you follow a gluten-free diet or simply love indulging in crispy street-food-style treats, these empanadas are a must-try! Perfectly portable and ready to please, serve them warm and watch them disappear in seconds.
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 cup Unsalted butter, chilled and cubed
- 1 large Egg
- 0.5 cup Ice water
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 pound Ground beef
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.5 cup Chopped green olives
- 0.25 cup Raisins
- 2 cups Vegetable oil, for frying
Instructions
In a mixing bowl, combine gluten-free flour, xanthan gum, salt, and baking powder.
Cut in the chilled, cubed butter until the mixture forms a breadcrumb-like texture.
In a separate bowl, whisk the egg and add it to the flour mixture.
Slowly add ice water, mixing until a dough forms. Add more water if necessary, a tablespoon at a time, until dough holds together.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, heat olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic until softened.
Add ground beef to the skillet, breaking it up with a spoon, and cook until browned.
Stir in cumin, paprika, black pepper, tomato paste, green olives, and raisins. Mix well and cook for an additional 5 minutes, then remove from heat.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
Cut out circles using a 4-inch cookie cutter or the rim of a glass.
Place a tablespoon of filling onto each dough circle, fold over, and crimp the edges with a fork to seal.
Heat vegetable oil in a large pan over medium-high heat until it reaches 350°F (175°C).
Carefully add empanadas in batches, frying until golden brown on both sides, approximately 3-4 minutes per side.
Remove fried empanadas with a slotted spoon and drain on paper towels. Serve warm.
Nutrition Facts
Calories |
7961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 692.3 g | 888% | |
| Saturated Fat | 166.6 g | 833% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 5206 mg | 226% | |
| Total Carbohydrate | 381.7 g | 139% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 36.0 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 308 mg | 24% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2129 mg | 45% | |
*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.
