Gluten-Free Mushroom Empanada
Delight your taste buds with these irresistible Gluten-Free Mushroom Empanadas, a savory treat perfect for snacks, appetizers, or a light meal. Featuring a buttery, flaky dough made with gluten-free flour and a touch of xanthan gum, this recipe ensures a tender yet sturdy crust that’s entirely gluten-free. Each empanada is filled with a rich, aromatic mushroom mixture enhanced by garlic, thyme, and a hint of black pepper, delivering an earthy, umami-packed bite. With simple yet satisfying steps, these empanadas are baked to golden, crispy perfection, making them a healthier alternative to fried versions. Serve them warm or at room temperature for your next gathering, and watch them disappear in no time! Perfect for those with dietary restrictions, these gluten-free delights are sure to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 100 grams Unsalted butter (cold, diced)
- 1 Egg
- 1 tablespoon Cold water
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 2 Garlic cloves (minced)
- 400 grams Mushrooms (finely chopped)
- 1 teaspoon Thyme (fresh or dried)
- 0.5 teaspoon Black pepper
- 1 Egg (beaten, for egg wash)
Instructions
In a large bowl, combine the gluten-free flour, xanthan gum, and salt.
Add the cold, diced butter to the flour mixture. Using a pastry cutter or fork, work the butter into the flour until it resembles coarse crumbs.
In a small bowl, beat the egg and cold water together. Add this to the flour mixture and stir until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the chopped mushrooms, thyme, salt, and black pepper. Cook until the mushrooms release their moisture and the mixture becomes dry, about 10 minutes. Remove from heat and let it cool.
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a 4-inch cutter.
Place a spoonful of the mushroom mixture in the center of each circle. Fold the dough over to enclose the filling and press the edges together to seal. Crimp with a fork to ensure they are tightly sealed.
Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg.
Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown.
Let the empanadas cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 13.7 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 151 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1626 mg | 35% | |
*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.
