I learned to make these Amazing Gluten-Free Empanadas by adapting a favorite family filling to a flaky, gluten-free dough that actually holds together—and they disappeared at my first dinner party. The crust browns nicely at 400°F and the filling stays juicy without making the dough soggy. If you like hearty fillings, try experimenting with tastes inspired by an amazing beef stew to make a rich empanada filling.
Why Make This Recipe
- Crisp, flaky crust with a tender interior offers bakery-quality texture without gluten.
- Versatile fillings: make savory (beef, chicken, vegetables) or sweet (fruit, dulce de leche).
- Great for meal prep and parties—empanadas travel and reheat well for potlucks. I love these because the gluten-free dough stays reliably tender when you chill it properly.
- Faster than rolling out individual pies and excellent for kids’ lunchboxes or game-day snacks.
- Works for special diets when you swap butter for vegan fat or use dairy-free cheese.
Recipe Overview
Prep time: 30–40 minutes (plus 30–60 minutes chilling).
Cook time: 18–22 minutes at 400°F (200°C) for baked, or 8–12 minutes in an air fryer at 375°F (190°C).
Total time: 1 hour (including chilling).
Servings: Makes about 12 medium empanadas.
Difficulty: Medium — a little technique with dough handling and sealing.
Method: Make a short, gluten-free pastry dough, roll and fill, then bake or air-fry until golden.
My Experience Making This Recipe
I tested this dough three times to balance binding and flakiness; xanthan gum and egg proved key to structure without toughness. Chilling the dough at least 30 minutes made rolling much easier and prevented cracking during shaping.
How to Make Amazing Gluten-Free Empanadas
Start by making a short pastry from 2 cups gluten-free all-purpose flour blend (one with rice starch + potato starch), 1/2 tsp xanthan gum (omit only if your blend already contains it), 1 tsp kosher salt, 1/2 cup cold unsalted butter (or coconut oil for dairy-free) cut into cubes, 1 large egg, and 3–5 tbsp ice water. Use a pastry cutter or food processor to pulse until the mixture resembles coarse crumbs, add the egg and water until a cohesive dough forms, then chill 30–60 minutes. Prepare a drained filling (e.g., 1 lb cooked ground beef sautéed with onion, garlic, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/4 cup chopped olives, and 2 tbsp tomato paste), cool it to room temperature, then portion (about 2–3 tbsp per empanada). Roll dough to about 1/8-inch thickness, cut 4–5 inch rounds, add filling, fold and seal with a fork or crimp with an empanada press, brush with an egg wash, and bake at 400°F for 18–22 minutes until golden.
Expert Tips for Success
- Chill the dough well: cold fat prevents spreading and gives flakiness; 30–60 minutes is ideal.
- Use a light dusting of gluten-free flour when rolling and rotate often to avoid sticking; rice flour works well.
- Prevent soggy bottoms by thoroughly draining wet fillings and cooling them before filling; thicken juicy fillings with a teaspoon of cornstarch dissolved in liquid if needed.
- For extra crispness, finish in an air fryer 2–3 minutes at 375°F—this air-fryer crisping technique is a game-changer for gluten-free pastry demonstrated with other gluten-free treats.
- Use an egg wash (1 egg + 1 tbsp water) for deep color; for vegan, brush with a little coconut milk and maple syrup.
How to Serve Amazing Gluten-Free Empanadas
- Serve warm with a simple chimichurri or salsa verde for brightness.
- Offer a trio: spicy tomato salsa, cooling yogurt-cucumber dip, and pickled red onions for contrast.
- Present on a wooden board with lemon wedges and fresh cilantro for a casual, festive look.
- They make excellent appetizers for game day, picnic baskets, or a buffet-style dinner.
Storage and Reheating Guide
Refrigerate baked empanadas in an airtight container for up to 4 days; separate layers with parchment. Freeze unbaked empanadas on a tray until solid, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 6–8 minutes to the bake time at 400°F. For reheating, warm in a 350°F oven for 8–12 minutes to restore crispness, or re-crisp in an air fryer at 370°F for 4–6 minutes. For make-ahead party trays and tips on freezing sweets and snacks, I often reference trustworthy batch-cooking techniques like those used in festive recipes such as this crockpot candy guide.
Recipe Variations
- Dairy-free: use coconut oil or vegan butter and omit cheese in the filling.
- Vegetarian: replace meat with sautéed mushrooms, lentils, or roasted sweet potato and chickpeas.
- Spicy-sweet: add 1 tbsp chopped candied jalapeño or a spoon of apricot jam to meat fillings for a sweet-heat contrast.
- Hand-fried empanadas: shallow-fry in 2 tbsp oil at medium heat until golden, flipping once—drain on paper towels for a crisp alternative.
Nutritional Highlights
- Good source of protein when filled with lean meat or legumes; pair with salad for fiber.
- Moderated portion: one medium empanada ~250–350 kcal depending on filling—two per person is a reasonable serving.
- Allergen info: contains eggs and possibly dairy unless swapped; always confirm your gluten-free blend is certified to avoid cross-contact.
Troubleshooting Common Issues
- Dough cracks when rolling: let it warm 5 minutes at room temperature and patch with water, then re-chill briefly.
- Filling leaks during baking: don’t overfill—use 2–3 tbsp per 4–5 inch round—and press seals firmly or crimp with a fork.
- Soggy bottoms: ensure filling is cool and thickened; bake on a preheated baking sheet or use a convection/air-fryer finish.
Frequently Asked Questions
Q: Can I freeze empanadas after baking?
A: Yes—baked empanadas freeze well for up to 2 months. Cool completely, wrap individually or layer in airtight containers with parchment, then reheat from frozen in a 350°F oven for 10–15 minutes.
Q: Do gluten-free empanada doughs need xanthan gum?
A: If your gluten-free flour blend lacks a binder, add 1/2 tsp xanthan gum per 2 cups of flour to improve elasticity and prevent crumbling. Blends labeled “cup-for-cup” often already include it, so check the package.
Q: Can I make empanadas without an egg in the dough?
A: Yes—omit the egg and increase ice water slightly to bind, or use a flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan binder. For questions about eggs in gluten-free products, see this resource about eggs in gluten-free pasta for broader context.
Q: Is air-frying better than baking for texture?
A: Air-frying gives a crisper exterior faster and is excellent for smaller batches; bake if you need to cook many at once. For crisping tips applied to gluten-free pastries, check this example using an air fryer on delicate gluten-free treats that also addresses holiday baking techniques.
Amazing Gluten-Free Empanadas
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Gluten-Free
Description
Delicious gluten-free empanadas filled with your choice of savory or sweet fillings, featuring a flaky crust that’s perfect for any occasion.
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1/2 tsp xanthan gum
- 1 tsp kosher salt
- 1/2 cup cold unsalted butter (or coconut oil)
- 1 large egg
- 3–5 tbsp ice water
- 1 lb cooked ground beef (or filling of choice)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 cup chopped olives
- 2 tbsp tomato paste
Instructions
- Start by making a short pastry from the gluten-free flour, xanthan gum, and kosher salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg and ice water until a cohesive dough forms, then chill for 30–60 minutes.
- Prepare your filling by sautéing onion and garlic, then mix in cooked beef and spices.
- Cool the filling to room temperature before portioning.
- Roll the dough to about 1/8-inch thickness and cut into 4–5 inch rounds.
- Fill each round with 2–3 tablespoons of filling and seal with a fork.
- Brush with egg wash and bake at 400°F for 18–22 minutes until golden.
Notes
Use a light dusting of gluten-free flour when rolling the dough to avoid sticking. For extra crispness, finish in an air fryer for a few minutes.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg