Gluten-Free Chicken Empanadas

Perfectly golden and irresistibly flaky, these Gluten-Free Chicken Empanadas deliver bold, savory flavors in a handheld delight that's both comforting and versatile. Crafted with a tender, gluten-free crust made from a blend of all-purpose gluten-free flour and cold butter, these empanadas encase a mouthwatering filling of shredded chicken simmered with aromatic spices, sweet red bell peppers, and a touch of tomato paste. Each bite is elevated with fragrant cilantro and a pinch of cumin for an authentic Latin-inspired flair. Ideal for gluten-free diets, these baked empanadas are the ultimate crowd-pleaser, ready in just 90 minutes. Serve them warm as an appetizer, snack, or light meal that pairs deliciously with a zesty dipping sauce or fresh salad. Do your taste buds a favor and add these gluten-free treasures to your list of must-make recipes today!

Nutriscore Rating: 63/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2.5 cups Gluten-Free All-Purpose Flour Blend
• 1 teaspoon Xanthan Gum
• 0.5 teaspoon Salt
• 1 teaspoon Baking Powder
• 0.75 cup Butter, cold and diced
• 3 large Eggs
• 0.25 cup Cold Water
• 2 cups Cooked Chicken Breast, shredded
• 2 tablespoons Olive Oil
• 1 medium White Onion, finely chopped
• 2 Garlic Cloves, minced
• 0.5 cup Red Bell Pepper, diced
• 2 tablespoons Tomato Paste
• 1 teaspoon Paprika
• 1 teaspoon Ground Cumin
• 0.5 cup Chicken Broth
• 0.25 cup Chopped Fresh Cilantro
• 0 to taste Salt and Pepper

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum, salt, and baking powder.

Step 2

Add the cold diced butter to the flour mixture and mix until it resembles coarse crumbs.

Step 3

Beat 2 eggs in a separate bowl and add to the flour mixture. Slowly add the cold water, mixing with a fork until the dough begins to come together.

Step 4

Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 5

While the dough chills, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent.

Step 6

Stir in minced garlic and red bell pepper. Cook for an additional 5 minutes until the peppers are soft.

Step 7

Add shredded chicken, tomato paste, paprika, cumin, and chicken broth to the skillet. Stir well to combine.

Step 8

Season with salt and pepper to taste and let the mixture simmer until slightly thickened, about 10 minutes.

Step 9

Stir in chopped cilantro and remove from heat. Let the filling cool slightly.

Step 10

Preheat the oven to 375°F (190°C).

Step 11

On a lightly floured surface, roll out the refrigerated dough to about 1/8-inch thickness. Cut into circles using a 4-inch round cutter.

Step 12

Place about 2 tablespoons of chicken filling onto each dough circle. Brush edges with beaten egg, then fold in half to enclose filling.

Step 13

Press edges with a fork to seal. Place empanadas on a baking sheet lined with parchment paper.

Step 14

Brush the tops with the remaining beaten egg.

Step 15

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

Step 16

Allow to cool slightly before serving.

Nutrition Facts

Serving size	1605.3 grams (1605.3g)

Amount per serving	% Daily Value*
Calories	3806

Total Fat 210.10g	269%
Saturated Fat 107.00g	535%
Polyunsaturated Fat 2.70g
Cholesterol 1358mg	453%
Sodium 2719mg	118%
Total Carbohydrate 296.40g	108%
Dietary Fiber 18.40g	66%
Total Sugars 12.80g
Protein 182.30g	365%

Vitamin D 243IU	1215%
Calcium 366mg	28%
Iron 15mg	82%
Potassium 2680mg	57%

*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: 49.7%

Protein: 19.2%

Carbs: 31.2%