Gluten Free Empanadas Recipe
Are you craving delicious empanadas but avoiding gluten? You're in luck! This Gluten Free Empanadas Recipe is perfect for you.
Equipment
- Large Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment paper
- Fork
- Small bowl
- Pastry cutter or knife
- Measuring cups and spoons
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup cold butter cubed
- 1 egg
- 1/4 cup cold water
- 1 tablespoon apple cider vinegar
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup green olives chopped
- 1 hard-boiled egg chopped
- 1 egg beaten
Instructions
- Mix gluten-free flour, xanthan gum, and salt. Add cold butter pieces to the mixture.
- Use your fingers to combine until crumbly. Mix egg, water, and vinegar in a bowl.
- Pour wet ingredients into dry ingredients slowly. Stir until dough forms a ball.
- Wrap dough in plastic wrap tightly. Refrigerate for 30 minutes before using.
- Heat a pan over medium heat. Cook ground beef until browned completely.
- Add diced onion and minced garlic. Cook for 5 minutes until soft.
- Add cumin, paprika, salt, and pepper. Stir in chopped olives and egg.
- Let the filling cool completely before using.
- Take dough out of the refrigerator. Roll it on a floured surface.
- Make it about 1/8 inch thick. Cut circles using a large cookie cutter.
- You can also use a bowl. Aim for 5-inch circles for empanadas.
- Place 2 tablespoons of filling on each circle. Don't overfill or they'll leak during baking.
- Fold the dough over the filling. Press edges together with a fork firmly.
- This creates a pretty seal pattern too.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place empanadas on the prepared sheet. Brush each one with beaten egg wash.
- This makes them golden and shiny. Bake for 25-30 minutes until golden brown.
- Let them cool for 5 minutes.
Notes
- Keep all dough ingredients very cold.
- This makes the crust flakier and better.
- Don't skip the xanthan gum ingredient.
- It helps bind the gluten-free flour together.
- Let the filling cool before assembling empanadas.
- Hot filling makes the dough soggy and hard.
- Seal edges very well with a fork.
- This prevents filling from leaking out while baking.
- Freeze unbaked empanadas for quick meals later.
- They bake perfectly straight from the freezer.
- Just add 5 extra minutes to baking time.