Flaky Gluten Free Empanadas (Baked, Not Fried)

These gluten free empanadas have a shatteringly crisp, golden crust wrapped around a savory spiced beef filling. They are baked instead of fried, and the dough holds together beautifully without cracking.

The filling is just the right balance of smoky and tangy, with bits of green olive and a little sweetness from raisins. I make the dough ahead and let the oven do the work.

What Makes These Empanadas So Good

The biggest challenge with gluten free pastry is getting it flaky enough to hold a filling without breaking. This dough uses a high-quality flour blend and cold butter, and a short chill makes it easy to roll and shape.

The beef filling is deeply seasoned with cumin and smoked paprika, and it stays moist after baking because of a quick simmer with tomato paste and a splash of water. A chopped hard-boiled egg folded in at the end adds richness without making the filling watery.

Ingredients

For the Dough:

• 2 cups gluten free all-purpose flour blend (with xanthan gum): Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work well. If your blend has no xanthan gum, add 1 teaspoon.
• 1/2 teaspoon fine sea salt
• 1/2 cup cold unsalted butter, cut into small cubes: keep it cold right until you use it.
• 1 large egg, lightly beaten
• 4 to 6 tablespoons ice water: you may not need it all.

For the Filling:

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 pound ground beef (80/20)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/4 cup water
• 1/4 cup pitted green olives, chopped
• 2 tablespoons raisins (optional)
• 1 hard-boiled egg, peeled and chopped

For the Egg Wash:

• 1 egg, beaten with 1 tablespoon water

Variations / Substitutions

• Swap the protein: Use ground chicken, turkey, or pork. If the meat is very lean, add an extra drizzle of oil when cooking the filling.
• Make them vegetarian: Replace the beef with 1 cup cooked lentils and 1 cup finely chopped mushrooms. Skip the hard-boiled egg or leave it in.
• Dairy-free dough: Use a solid vegan butter stick and keep everything cold. The texture will be a shade less flaky but still tender.
• Change the spice: Add a pinch of cayenne or a diced jalapeño to the filling if you like heat.
• For another handheld dinner idea, check out my Gluten Free Chicken Pot Pie Hand Pies.

How to Make Gluten Free Empanadas

Step 1: Mix the Dough

Whisk the 2 cups flour and the salt together in a large bowl. Drop in the cold butter cubes and work them with your fingertips, a pastry cutter, or a food processor until the mixture looks like coarse sand with pea-sized butter bits scattered through it. You want to see those distinct chunks, they create the flaky layers.

Stir the beaten egg and 4 tablespoons of the ice water together, then pour them into the flour mixture. Mix with a fork until the dough starts to hold together when squeezed. If it feels dry and shaggy, add more ice water a teaspoon at a time. Shape the dough into a disc, wrap it, and chill for 30 minutes while you make the filling. The dough will feel soft but not sticky, with little flecks of butter throughout.

Step 2: Sauté the Beef Filling

Warm the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until it turns translucent and soft. Stir in the garlic and let it become fragrant, about 30 seconds. Crumble in the ground beef and break it up with a spoon.

Cook the beef until no longer pink, about 5 to 7 minutes, then stir in the cumin, smoked paprika, oregano, salt, and pepper. Add the tomato paste and water, and bring everything to a gentle simmer. Let the mixture bubble for 3 to 4 minutes, until most of the liquid evaporates and the filling is moist but not soupy. Remove the pan from the heat and stir in the chopped olives, raisins if using, and hard-boiled egg. Let the filling cool to room temperature before you assemble the empanadas, warm filling will soften the dough too quickly.

Step 3: Assemble the Empanadas

Lightly flour a clean surface and roll the chilled dough to about 1/8 inch thickness. Cut out circles with a 5-inch round cutter, you should get 12 rounds from the dough. Gather any scraps, pat them together gently, and re-roll once to cut a few more if needed.

Spoon a generous tablespoon of the cooled filling onto the center of each circle, leaving a clear border. Fold the dough over into a half-moon and press the edges firmly with your fingers to seal. For an extra tight closure, crimp the edge with a fork or fold the seam over into a little rope pattern. The dough will feel smooth and pliable as you work.

Step 4: Bake the Empanadas

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the sealed empanadas on the sheet with a little space between them.

Brush the tops with the egg wash, and use a fork to poke two small steam vents in each one. Slide the baking sheet into the oven and bake for 20 to 25 minutes, rotating the pan halfway through. The pastry will puff slightly and turn a deep, even golden brown. Let them rest on the pan for 2 minutes before moving them.

Step 5: Serve Warm

Transfer the baked empanadas to a plate or board while they are still hot. Serve them right away with a spoonful of fresh chimichurri, a drizzle of lime crema, or your favorite salsa for dipping.

Tips for Flaky, Foolproof Empanadas

• Keep everything cold.: Cold butter and ice water are what make the dough tender. If your kitchen is warm, pop the bowl of dry ingredients into the fridge for a few minutes before cutting in the butter.
• Don’t overwork the dough.: Mix just until it comes together. Too much handling develops toughness, even in gluten-free dough.
• Cool the filling completely.: A warm filling will melt the butter in the dough and turn the bottom soggy before it bakes.
• Use a scale for best results.: Gluten free flours vary in weight per cup, so if you have a kitchen scale, 2 cups of my preferred blends weigh about 296 grams.

Bake times by empanada size:

Storing Leftovers

• Refrigerate: Keep baked empanadas in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for 6 to 8 minutes to crisp the crust back up.
• Freeze unbaked: Assemble the empanadas and place them on a parchment-lined tray in the freezer until solid, then transfer to a freezer bag. Bake directly from frozen, adding 3 to 5 minutes to the bake time.

What to Serve with Gluten Free Empanadas

A bright chimichurri cuts through the richness of the beef, and it takes two minutes to make. For a lighter side, a simple green salad with a lime vinaigrette and some sliced avocado rounds out the plate. If you want something heartier, black beans and rice are a natural fit.

Frequently Asked Questions

Can I fry these empanadas instead of baking them?

Frying is possible, but this dough was developed for baking. If you want to fry, use a slightly sturdier dough with a bit more fat and roll it a hair thicker so it doesn’t burst.

My gluten free flour blend doesn’t have xanthan gum. What should I do?

Add 1 teaspoon of xanthan gum to the dry ingredients. It helps the dough hold together and stay pliable.

Can I make the dough ahead of time?

Yes. Wrap the disc tightly and refrigerate for up to 24 hours. Let it sit at room temperature for 10 minutes before rolling so it doesn’t crack.

Is there a way to make these dairy-free and egg-free?

Use a solid vegan butter stick and replace the egg in the dough with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it gel for 5 minutes). For the filling, skip the hard-boiled egg and use a plant-based ground meat or extra lentils.

Flaky Gluten Free Empanadas Recipe

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 510

Ingredients Method Notes

Ingredients

  

• 2 cups gluten free all-purpose flour blend (with xanthan gum)
• 1/2 teaspoon fine sea salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 large egg, lightly beaten
• 4 to 6 tablespoons ice water
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 pound ground beef (80/20)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/4 cup water
• 1/4 cup pitted green olives, chopped
• 2 tablespoons raisins (optional)
• 1 hard-boiled egg, peeled and chopped
• 1 egg, beaten with 1 tablespoon water

Method

 

1. Whisk the flour and salt. Cut in the cold butter until pea-sized pieces remain. Stir in the beaten egg and ice water, mix until a dough forms, wrap, and chill 30 minutes.
2. Sauté onion in oil until soft, add garlic, then brown the beef. Stir in spices, tomato paste, and water; simmer until thickened. Remove from heat and mix in olives, raisins, and chopped egg. Cool completely.
3. Roll the dough to 1/8 inch thick and cut twelve 5-inch circles. Fill each with a tablespoon of filling, fold, seal, and crimp the edges.
4. Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet, brush with egg wash, and poke steam vents. Bake 22 to 25 minutes until deep golden.
5. Serve warm with chimichurri or your favorite dipping sauce.

Notes

Chill the dough for the full 30 minutes, it relaxes and becomes easier to roll. You can freeze unbaked empanadas and bake them straight from the freezer, just add a few extra minutes. Roasted sweet potato and black bean filling works great as a meatless alternative.