Gluten-Free Empanada Beef
Get ready to savor a comfort-food classic with an allergen-friendly twist—our Gluten-Free Empanada Beef recipe! Featuring a perfectly flaky gluten-free pastry made with all-purpose flour and xanthan gum, these empanadas are encased with a savory beef filling enriched by the vibrant flavors of paprika, cumin, and sautéed veggies. They're baked to golden perfection with a glossy egg wash, making them both visually irresistible and satisfyingly crisp. Quick to prep and easily adaptable, this recipe is perfect for parties, appetizers, or weeknight dinners. Gluten-free, crowd-pleasing, and packed with bold flavors—this dish proves that deliciousness knows no dietary boundaries!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 2 units Garlic cloves, minced
- 1 medium Green bell pepper, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.25 cup Water
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.75 cup Unsalted butter, cold and diced
- 1 unit Egg
- 6 tablespoons Cold water
- 1 unit Beaten egg, for egg wash
Instructions
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-5 minutes.
Add minced garlic and chopped bell pepper to the skillet, cooking for an additional 2 minutes until softened.
Increase the heat to medium-high, add ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes.
Stir in cumin, paprika, salt, black pepper, tomato paste, and water. Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld.
Remove beef mixture from heat and let it cool to room temperature.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine gluten-free flour, xanthan gum, and salt. Add cold diced butter and blend with a pastry cutter or your hands until the mixture resembles coarse crumbs.
In a small bowl, beat egg and gradually mix it into the flour mixture along with 6 tablespoons of cold water. Stir until the dough starts to come together.
Turn dough onto a gluten-free floured surface and gently knead until smooth.
Roll the dough to about 1/8-inch thickness. Use a round cutter or a rim of a glass (approximately 4 inches in diameter) to cut circles.
Place about 1-2 tablespoons of the beef mixture in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape, pressing the edges firmly with a fork to seal.
Place the empanadas on the prepared baking sheet. Brush each with beaten egg to give a golden color.
Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown.
Remove from oven and let cool slightly before serving.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 166 mg | 4% | |
*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.
