Gluten Free Empanadas: 60-Minute Crispy Pockets with Authentic Flavor

Golden, flaky, and filled with savory goodness, Gluten Free Empanadas prove that classic comfort food doesn’t need wheat to deliver incredible texture and flavor. These handheld pastries feature a tender, crisp gluten-free dough wrapped around a richly seasoned filling, baked or fried until perfectly golden.

Empanadas are a staple across Latin American and Spanish cuisines, traditionally filled with meats, vegetables, or cheese and enjoyed as meals, snacks, or party food. This gluten-free version keeps the spirit of the original intact while using a dough that’s easy to work with and holds up beautifully in the oven or fryer.

Whether you’re cooking for dietary needs or simply want a reliable gluten-free dough that actually works, these empanadas deliver satisfying crunch, sturdy structure, and comforting flavor in every bite.

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Ingredients Overview

Each component of Gluten Free Empanadas is chosen to create balance between structure, flavor, and ease of preparation.

Gluten-Free Dough

Gluten-Free All-Purpose Flour
A cup-for-cup gluten-free blend with xanthan gum works best. It provides structure and flexibility without crumbling.

Salt
Essential for flavor in the dough so it doesn’t taste flat.

Butter or Dairy-Free Butter
Cold butter creates flakiness. Dairy-free butter works well for those avoiding dairy.

Egg
Adds structure and helps bind the dough.

Cold Water or Milk
Brings the dough together and keeps it pliable.

Filling (Classic Beef Example)

Ground Beef
Lean ground beef works well and cooks evenly. Other proteins can be substituted easily.

Onion
Adds sweetness and moisture to the filling.

Garlic
Provides savory depth.

Paprika and Cumin
Classic empanada spices that bring warmth and balance.

Salt and Black Pepper
Season the filling thoroughly so it stands out inside the dough.

Optional Add-Ins:
Green olives, hard-boiled eggs, bell peppers, or raisins can be added for traditional variations.

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Step-by-Step Instructions

Step 1: Make the Gluten-Free Dough

In a large bowl, combine:

• 2 1/2 cups gluten-free all-purpose flour

• 1/2 tsp salt

Add:

• 1/2 cup cold butter, cubed

Work the butter into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Add:

• 1 large egg

• 3–5 tbsp cold water or milk

Mix until a smooth, slightly tacky dough forms. Wrap tightly and refrigerate for 30 minutes. This step helps the dough firm up and roll more easily.

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Step 2: Prepare the Filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add:

• 1/2 medium onion, finely diced

Cook until soft, about 4 minutes. Add:

• 2 garlic cloves, minced

Cook for 30 seconds, then add:

• 1 lb ground beef

Cook until browned, breaking it up as it cooks. Drain excess fat if needed.

Season with:

• 1 tsp paprika

• 1/2 tsp cumin

• 1/2 tsp salt

• 1/4 tsp black pepper

Cook 2 more minutes. Remove from heat and let cool completely before filling empanadas.

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Step 3: Roll and Cut the Dough

Place chilled dough between two sheets of parchment paper. Roll to about 1/8-inch thickness.

Cut into 4–5 inch circles using a round cutter or bowl. Gather scraps, re-roll, and repeat.

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Step 4: Fill and Shape

Place 1 1/2 tablespoons of filling in the center of each dough circle. Fold dough over to form a half-moon shape.

Press edges together gently, then crimp with a fork or pinch firmly to seal. Gluten-free dough seals best with light pressure and clean edges.

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Step 5: Bake or Fry

Baking Method
Preheat oven to 400°F. Place empanadas on a parchment-lined baking sheet. Brush lightly with egg wash.

Bake 22–25 minutes until golden and crisp.

Frying Method
Heat oil to 350°F. Fry empanadas in batches for 2–3 minutes per side until golden. Drain on paper towels.

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Tips, Variations & Substitutions

Helpful Tips

Chill the dough before rolling to prevent cracking.
Use parchment paper to roll gluten-free dough easily.
Let the filling cool completely to avoid softening the dough.

Variations

Chicken Empanadas
Use shredded cooked chicken with onions and spices.

Cheese Empanadas
Fill with mozzarella, queso blanco, or dairy-free cheese.

Vegetable Empanadas
Use sautéed mushrooms, spinach, and onions for a hearty filling.

Substitutions

Butter can be replaced with dairy-free butter or shortening.
Ground turkey works in place of beef.
Corn flour blends can be used if labeled for pastry use.

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Serving Ideas & Occasions

Gluten Free Empanadas work beautifully as:

• Party appetizers

• Lunchbox meals

• Light dinners with salad

• Make-ahead freezer meals

Serve with chimichurri, salsa, or a simple garlic yogurt dip. They pair well with fresh salads, roasted vegetables, or rice dishes.

These empanadas are sturdy, portable, and easy to serve warm or at room temperature.

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Nutritional & Health Notes

Gluten-free empanadas can be balanced and satisfying when filled with protein and vegetables.

To lighten the recipe:

• Bake instead of frying

• Use lean protein

• Add vegetables to the filling

The dough is naturally wheat-free and can be adapted for dairy-free needs.

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FAQs

Can I freeze gluten free empanadas?
Yes. Freeze unbaked empanadas on a tray, then transfer to bags. Bake from frozen, adding 5–7 minutes.

Does gluten-free dough crack easily?
Chilling the dough and rolling between parchment helps prevent cracking.

Can I make these dairy-free?
Yes. Use dairy-free butter and skip the egg wash.

What flour blend works best?
A cup-for-cup gluten-free blend with xanthan gum works most reliably.

Can I air fry empanadas?
Yes. Air fry at 375°F for 10–12 minutes, flipping halfway.

Are these good the next day?
Yes. Reheat in the oven to restore crispness.

Can I use store-bought gluten-free dough?
Some gluten-free pie doughs work, but homemade gives better sealing and texture.

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