Gluten-Free Classic Empanadas

Delight in the rich flavors of these Gluten-Free Classic Empanadas, a crave-worthy twist on the beloved Latin American hand pie. This recipe features a tender, flaky gluten-free crust made with all-purpose gluten-free flour and a hint of xanthan gum to mimic the perfect dough texture. Packed with a savory filling of seasoned ground beef, aromatic onions, garlic, hard-boiled eggs, and briny olives, each bite offers a symphony of bold and balanced flavors. Perfect for everything from meal prep to entertaining, these gluten-free empanadas are baked to golden perfection with a luscious egg wash for irresistible crispiness. Whether served as a hearty snack, appetizer, or main course, these empanadas bring comfort and flavor to your table without compromising on dietary needs.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 1 teaspoon Xanthan Gum
• 1 teaspoon Salt
• 0.5 cup Cold Butter
• 1 large Egg
• 0.333 cup Cold Water
• 1 tablespoon Olive Oil
• 1 pound Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Salt for filling
• 0.5 teaspoon Black Pepper
• 2 large Hard-Boiled Eggs
• 0.25 cup Olives
• 1 tablespoon Milk

Directions

Step 1

In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour, 1 teaspoon xanthan gum, and 1 teaspoon salt.

Step 2

Cut 1/2 cup cold butter into small cubes, and incorporate it into the flour mixture with your fingers or a pastry cutter until it forms a coarse crumb texture.

Step 3

Beat 1 large egg in a small bowl, then add it along with 1/3 cup cold water to the flour-butter mixture. Mix until the dough comes together. Wrap it in plastic wrap and refrigerate for 30 minutes.

Step 4

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves. Cook until the onion is translucent, about 5 minutes.

Step 5

Add 1 pound ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 8 minutes.

Step 6

Stir in 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for an additional 2 minutes, then remove from heat and let it cool slightly.

Step 7

Chop 2 large hard-boiled eggs and 1/4 cup olives, then add them to the cooled beef mixture, stirring to combine.

Step 8

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

Step 9

Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut circles using a 4-inch round cutter.

Step 10

Place a tablespoon of filling in the center of each circle. Fold the dough over to form a half-moon and crimp the edges with a fork to seal.

Step 11

Place empanadas on the prepared baking sheet. Brush each with a mixture of 1 beaten egg and 1 tablespoon milk for a golden finish.

Step 12

Bake in the preheated oven for 20-25 minutes until the crust is golden and crispy. Serve warm.

Nutrition Facts

Serving size	1282.3 grams (1282.3g)

Amount per serving	% Daily Value*
Calories	3247

Total Fat 216.00g	277%
Saturated Fat 101.90g	510%
Polyunsaturated Fat 5.30g
Cholesterol 1191mg	397%
Sodium 4320mg	188%
Total Carbohydrate 237.30g	86%
Dietary Fiber 11.80g	42%
Total Sugars 9.30g
Protein 106.20g	212%

Vitamin D 219IU	1093%
Calcium 288mg	22%
Iron 16mg	90%
Potassium 1715mg	36%

*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: 58.6%

Protein: 12.8%

Carbs: 28.6%