Gluten Free Empanadas Recipe
Savor the delightful flavors of these Gluten Free Empanadas, featuring a buttery, flaky crust filled with seasoned ground beef, sweet onions, and melty cheese. Perfect as an appetizer or a main dish, these empanadas offer a delicious gluten-free twist on a classic favorite.
25 Servings
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.