Gluten-Free Cheese Empanada

These irresistible Gluten-Free Cheese Empanadas bring a savory twist to a classic handheld comfort food, now perfect for those with dietary restrictions! With a buttery, flaky crust made from gluten-free flour and stuffed with a gooey blend of mozzarella and cheddar, these empanadas are bursting with flavor and texture. Fresh parsley and a hint of black pepper elevate the filling, creating a delightful balance of creaminess and zest. Crafted with simple techniques like chilling the dough for a perfectly tender bite and sealing the edges for a flawless, golden crescent, these empanadas are as satisfying to make as they are to eat. Ready in just over an hour, they are ideal for parties, snacks, or even a quick dinner. Serve them warm for an unforgettable gluten-free treat the whole family will love!

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum (omit if the flour blend already contains it)
• 1 teaspoon Salt
• 6 tablespoons Unsalted butter, cold and diced
• 0.5 cup Ice water
• 1 unit Large eggs, lightly beaten
• 1 unit Egg wash (1 egg beaten with 1 tablespoon of water)
• 1 cup Shredded mozzarella cheese
• 1 cup Shredded cheddar cheese
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

In a large bowl, whisk together the gluten-free flour, xanthan gum (if needed), and salt.

Step 2

Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Create a well in the center of the flour mixture and add the beaten egg. Gradually mix in the ice water, a tablespoon at a time, until the dough comes together and is pliable but not sticky. You might not need all the water.

Step 4

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 6

In a medium bowl, combine the mozzarella cheese, cheddar cheese, black pepper, and parsley to make the filling.

Step 7

Remove the dough from the refrigerator and divide it into 8 equal pieces. Roll each piece into a ball and then use a rolling pin to flatten them into circles of about 5 inches in diameter.

Step 8

Place about 2 tablespoons of the cheese filling onto one half of each circle of dough, leaving space around the edges.

Step 9

Brush the edges of the dough with a little water using your finger, then fold the dough over the filling to make a half-moon shape. Press the edges together firmly with a fork to seal.

Step 10

Place the empanadas on the prepared baking sheet and brush the tops with the egg wash.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.

Step 12

Remove from the oven and let them cool on a wire rack for a few minutes before serving.

Nutrition Facts

Serving size	802.6 grams (802.6g)

Amount per serving	% Daily Value*
Calories	2458

Total Fat 142.50g	183%
Saturated Fat 85.70g	429%
Polyunsaturated Fat NaNg
Cholesterol 758mg	253%
Sodium 4041mg	176%
Total Carbohydrate 224.10g	81%
Dietary Fiber 8.70g	31%
Total Sugars 1.80g
Protein 76.10g	152%

Vitamin D 81IU	405%
Calcium 1758mg	135%
Iron 5mg	26%
Potassium 344mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 12.3%

Carbs: 36.1%