Gluten-Free Ham and Cheese Empanadas
Delight your taste buds with these irresistible Gluten-Free Ham and Cheese Empanadas—a savory treat that's perfect for a quick snack, party appetizer, or lunch on the go! Featuring a buttery, flaky gluten-free crust made from scratch with a hint of xanthan gum for structure, these empanadas are packed with a rich, gooey filling of diced ham and melty mozzarella cheese. The recipe is surprisingly easy, with just 30 minutes of preparation before baking these golden half-moons to perfection. They’re a fantastic choice for those seeking a gluten-free snack that doesn’t compromise on flavor or texture. Whether served warm out of the oven or at room temperature, these empanadas are sure to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.75 cup Unsalted butter
- 2 large Eggs
- 4 tablespoons Ice water
- 1 cup Diced ham
- 1 cup Shredded mozzarella cheese
- 1 quantity Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, xanthan gum, and salt.
Cut the unsalted butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate bowl, whisk 1 egg and gradually add it to the flour mixture, mixing until incorporated.
Add ice water one tablespoon at a time, mixing until the dough starts to come together but is not sticky.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface or between two pieces of parchment paper, roll out the dough to about 1/8-inch thickness.
Use a round cookie cutter or glass with a 4-inch diameter to cut out circles from the dough.
Place a tablespoon of diced ham and a tablespoon of shredded mozzarella cheese onto one half of each dough circle.
Fold the other half over the filling to create a half-moon shape and press the edges together with a fork to seal.
Place the empanadas on the prepared baking sheet and brush the tops with egg wash.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 5336 mg | 232% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 1.3 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 942 mg | 72% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 675 mg | 14% | |
*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.
