Flaky, cheesy, and perfectly seasoned, these Gluten Free Empanadas are stuffed with beef, onions, and melty cheese—your new go-to snack!
Okay, so I have to admit—this recipe was born out of pure desperation. Picture this: I’m at a family get-together, surrounded by the heavenly smell of golden, flaky empanadas, and there I am… empty plate, sad face, because gluten.
I decided right then and there that I was done being left out. I wanted empanadas—good ones. Not dry, crumbly, gluten-free but flavorless empanadas. I’m talking buttery, flaky, melt-in-your-mouth pockets of joy.
And after some dough disasters and a kitchen that looked like a flour bomb went off, I cracked the code. These Gluten Free Empanadas? They actually taste like the real deal. No weird textures, no grainy crust. Just pure empanada goodness.
Why You’ll Love This Gluten Free Empanadas Recipe?
- Flaky, Buttery Crust – You won’t believe it’s gluten-free.
- Flavor-Packed Filling – Juicy beef, sweet onions, melty cheese… drooling yet?
- Meal Prep Friendly – Make now, freeze for later.
- Totally Customizable – Beef not your thing? Swap it out for veggies, chicken, or even Nutella (no judgment here).
- Crowd-Pleaser – Gluten-free or not, everyone’s going to devour these.
Ingredient Notes:
The Dough:
- Gluten-Free Flour Blend: Cup4Cup works like a dream here. Gives that soft but sturdy pastry vibe.
- Cold Butter: Ice cold is the trick. It’s how you get that gorgeous flakiness.
- Buttermilk: Adds moisture with a slight tang. Dairy-free? Swap for almond milk + lemon juice.
- Egg: Binds it all together and makes the dough pliable.
The Filling:
- Ground Beef: Juicy, hearty, and full of flavor.
- Sweet Onion: Balances out the savory with a bit of natural sweetness.
- Cheddar & Colby Jack: Melty goodness. But hey, use whatever cheese makes you happy.
- Ketchup & Spices: Adds a kick and ties the whole flavor party together.
Egg Wash:
Because that golden, shiny crust isn’t going to happen on its own.
How To Make Gluten Free Empanadas?
Step 1. Dough First, Always
Start with the dough. Mix the gluten-free flour, salt, and sugar in a big ol’ bowl. Grab your butter—make sure it’s COLD (like, straight-from-the-freezer cold)—and cut it into the flour until you’ve got a crumbly, sand-like texture. Think beach vibes, but edible.
Now, make a little well in the center and pour in your beaten egg and cold buttermilk. Stir it together, then use your hands (yes, it gets messy) to knead it into a dough ball. Wrap it up in plastic wrap and chill it in the fridge for at least 30 minutes.
Pro Tip: The colder the dough, the flakier the empanada. Patience, my friend.
Step 2. Now the Filling
While that dough chills, let’s talk filling.
Heat up some butter in a pan, toss in the diced onion, and let it cook until it’s all soft and sweet-smelling. Then throw in your ground beef, oregano, cumin, paprika, salt, and pepper. Brown it all up, drain off the extra fat, and stir in minced garlic and a squirt of ketchup. I know, ketchup sounds weird, but trust me—it brings it all together.
When it’s all cooked down and smelling like heaven, stir in the shredded cheese. Let it cool while you roll out that dough.
Step 3. Time to Roll, Fill, & Shape
Want To Save This Recipe?
Grab your chilled dough, cut it in half, and keep one half in the fridge (so it stays nice and cold). Roll out the dough on a floured surface (use your GF flour) until it’s about 1/8-inch thick.
Use a glass or a cookie cutter to cut out circles. Feeling wild? Make some mini empanadas or go BIG with larger ones.
Spoon some of the beef mixture into the center of each circle. Brush the edges with egg wash, fold them over into half-moons, and crimp the edges with a fork. Cute and functional.
Cut a tiny slit on top of each empanada so steam can escape (otherwise, BOOM—filling everywhere).
Step 4. Bake to Golden Perfection
Brush the tops with more egg wash and pop them into a 350°F oven. Bake for 20-22 minutes or until they’re golden brown and smelling ridiculously good.
Pull them out, let them cool slightly, and then dig in. Or, if you’re like me, burn your tongue because you couldn’t wait. Worth it.
Storage Options:
- Fridge: Pop leftovers into an airtight container and keep them for up to 4 days.
- Freezer: Freeze unbaked empanadas. When you’re ready, bake straight from frozen—just add an extra 5-7 minutes.
- Reheat: A few minutes in a 350°F oven brings back that crispy, flaky magic.
Variations and Substitutions:
- Veggie Empanadas: Swap beef for sautéed mushrooms, spinach, or black beans.
- Cheese Lovers: Go crazy—pepper jack, mozzarella, feta… it’s all fair game.
- Sweet Version: Yep, you can totally make dessert empanadas. Fill with apple pie filling or Nutella and dust with powdered sugar.
- Dairy-Free: Use plant-based butter and dairy-free cheese. Boom.
What to Serve with Gluten Free Empanadas?
- Guac & Salsa: Because obviously.
- Mexican Rice & Beans: Classic combo.
- Chimichurri: That herby tanginess hits just right.
- Simple Green Salad: To balance out all that glorious pastry.
Frequently Asked Questions:
Can I fry these instead of baking?
Oh, absolutely. Heat up some oil to 350°F and fry until golden and crispy. But baking’s way less messy.
My dough keeps cracking. What do I do?
Gluten-free dough can be a little fussy. Let it warm up slightly and knead it a bit more. If it’s still too dry, a teaspoon of cold water does the trick.
Can I prep these ahead of time?
You bet. Make the dough and filling in advance, assemble when ready, and bake. Or freeze the unbaked empanadas and bake straight from frozen.
These Gluten Free Empanadas are everything: flaky, hearty, cheesy, and pure comfort food. Whether you’re gluten-free by choice or necessity, this recipe’s here to make sure you’re never left out of empanada night again.
Give it a go, and let me know how they turn out! Got a fun twist? Drop it in the comments—I’m always down for a good empanada remix.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Gluten Free Empanadas Recipe
Ingredients
For the Dough:
- 3 cups gluten-free flour blend recommended: Cup4Cup
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup unsalted butter cubed and cold
- 1 large egg
- ½ cup cold buttermilk
For the Filling:
- ¾ lb ground beef
- 1 small sweet onion finely diced
- 1 tablespoon unsalted butter
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon minced garlic
- 1 –2 tablespoons ketchup
- ½ cup shredded cheddar & Colby Jack cheese ¼ cup each, or preferred cheese
- ¼ –½ teaspoon salt to taste
- ¼ teaspoon black pepper
For the Egg Wash:
- 1 large egg beaten with 1 teaspoon water
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the gluten-free flour blend, granulated sugar, and kosher salt. Whisk together until evenly distributed.
- Add the cold, cubed unsalted butter. Using a pastry cutter or fork, blend the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl, whisk together the large egg and cold buttermilk.
- Create a well in the center of the flour mixture and pour in the egg and buttermilk mixture. Gradually stir the liquid into the flour, incorporating it fully until a dough forms. Use your hands to knead gently if necessary.
- Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm.
Prepare the Filling:
- In a skillet over medium heat, melt the unsalted butter. Add the diced sweet onion and sauté for approximately 4–5 minutes, or until softened.
- Add the ground beef to the skillet, followed by the dried oregano, paprika, cumin, salt, and black pepper. Cook until the beef is fully browned.
- Drain any excess fat, then return the skillet to low heat. Stir in the minced garlic and ketchup, cooking for an additional 3–4 minutes.
- Remove from heat and stir in the shredded cheddar and Colby Jack cheeses until melted and well incorporated. Set aside to cool.
Assemble the Empanadas:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Remove the dough from the refrigerator and cut it in half, keeping one half chilled while working with the other.
- On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Using a round cutter or glass (approximately 3 inches in diameter), cut out circles from the dough.
- Place approximately 1 teaspoon of the beef filling in the center of each dough circle.
- Brush the edges of the dough circles lightly with the egg wash. Fold each circle over to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
- Cut a small slit in the top of each empanada to allow steam to escape during baking.
- Arrange the empanadas on the prepared baking sheets and brush the tops with additional egg wash.
Bake the Empanadas:
- Bake the empanadas in the preheated oven for 20–22 minutes, or until golden brown and crisp.
- Allow to cool slightly before serving.
Notes
- Flour Blend: For best results, use a high-quality gluten-free flour blend such as Cup4Cup. This ensures a pliable dough that mimics traditional empanada pastry.
- Cross-Contamination: Ensure that all work surfaces, utensils, and ingredients are free from gluten contamination.
- Dairy-Free Option: Substitute buttermilk with a dairy-free alternative (such as almond milk mixed with lemon juice) and use plant-based butter and cheese.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
