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Gluten Free Empanadas

Flaky Gluten Free Empanadas Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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.