An empanada is a fried or baked hand pie, common across Latin and South America. Try this gluten-free recipe for lunch or dinner, or make enough to share as appetizers as your next get-together. Substitute the beef with beans and you have a vegetarian version!
This recipe is provided courtesy of the Gluten-Free Palate.
- 3 cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if the flour already contains it)
- 1 teaspoon salt
- 1 cup unsalted cold butter, cubed
- 1 large egg
- ½ cup cold buttermilk
- 1 Tablespoon olive oil
- 1 onion, diced
- 1 lb ground beef
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons ketchup
- ½ cup shredded cheese of choice, like Colby-Jack, cheddar, mozzarella, or a mix
1 large egg beaten with 1 Tablespoon of water
- In a large mixing bowl add the flour, xanthan gum (if using), and salt. Whisk to combine. Add the cold cubed butter and use a pastry cutter or your hands to mix until the mixture resembles a coarse meal. Create a well in the middle.
- Add the egg and buttermilk to the well you just created in the flour. Gradually mix the egg into the flour using a fork. Mix until the dough thickens and forms a ball. Wrap tightly in a plastic wrap and allow the dough to rest for 30 minutes or so in the refrigerator while preparing the filling.
- Heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and sauté for 5-6 minutes or until translucent.
- Add the ground beef, oregano, garlic powder, paprika, cumin salt, and pepper. Cook until the ground beef is browned all over. Drain the fat and return the mixture to the pan on medium heat.
- Add the ketchup and sauté for 2-3 minutes. Taste and adjust salt and pepper if needed. Mix in the shredded cheese and take the mixture off the heat. Set aside to cool.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the refrigerator and lightly flour a clean surface.
- Roll the dough into a thin circular shape. To make the small empanadas use a round cutter or a drinking glass with a 4-inch diameter to cut holes into the dough. You can use whatever size you want. Place the circle onto the baking sheet.
- Repeat step 7 with the remaining dough until no dough remains.
- Place about 1 Tablespoon of filling in the center of each circle. Brush some egg wash on one side of the circle, then fold over to create half a circle. Crimp the edges with a fork.
- With a small knife cut a small slit to let the steam escape.
- Brush the empanadas with egg wash and bake in the preheated oven for 20-25 minutes or until golden brown.
Alternative: Fried Empanadas
Instead of baking them, you can fry the empanadas in vegetable oil in a large frying pan. Fry them for 3-4 minutes per side or until golden brown and crispy.