Gluten-Free Empanada de Carne
Delight your taste buds with these irresistible Gluten-Free Empanadas de Carne, a perfect blend of savory fillings and tender, flaky pastry that everyone can enjoy. Crafted with a gluten-free all-purpose flour dough enhanced by xanthan gum for elasticity, these handheld delights are filled with a mouthwatering mixture of seasoned ground beef, sautéed onions, garlic, and red bell peppers, complemented by chopped hard-boiled eggs and briny green olives. A touch of paprika and cumin infuses the filling with bold, comforting flavors, while a golden egg wash on the baked pastry adds an irresistible crunch. Ideal as an appetizer, snack, or party dish, these empanadas are sure to impress with their texture, flavor, and gluten-free appeal. Serve them warm and pair with your favorite dipping sauce for a memorable meal that’s both allergen-friendly and undeniably delicious!
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Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 cup Unsalted butter
- 6 tablespoons Cold water
- 1 teaspoon Apple cider vinegar
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Hard-boiled eggs, chopped
- 0.5 cup Green olives, sliced
- 1 Egg, beaten
Directions
Step 1
In a large bowl, combine the gluten-free flour, xanthan gum, and 1 teaspoon of salt.
Step 2
Cut the cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Step 3
In a small bowl, mix together the cold water and apple cider vinegar. Gradually add this to the flour mixture, mixing just until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 4
In a large skillet over medium heat, warm the olive oil. Add the finely chopped onion and cook until it becomes translucent, about 3 minutes.
Step 5
Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes.
Step 6
Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned, about 8-10 minutes. Drain any excess fat, if necessary.
Step 7
Season the meat mixture with cumin, paprika, 1 teaspoon of salt, and black pepper. Stir to combine.
Step 8
Remove the skillet from the heat and gently mix in the chopped hard-boiled eggs and sliced green olives. Let the filling cool slightly.
Step 9
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 10
Divide the chilled dough into 12 equal portions. Roll each portion into a ball and then flatten into a disk on a lightly floured surface. Use a rolling pin to roll each disk into a circle about 6 inches in diameter.
Step 11
Place a heaping tablespoon of the filling onto one side of each dough circle. Fold the dough over the filling to create a semi-circle, pressing the edges together firmly. Use a fork to crimp the edges to seal.
Step 12
Transfer the empanadas to the prepared baking sheet. Brush the tops with the beaten egg to provide a golden finish.
Step 13
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Step 14
Let the empanadas cool slightly before serving.
Nutrition Facts
| Serving size | 1510.8 grams (1510.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3670 |
| Total Fat 240.60g | 308% |
| Saturated Fat 100.30g | 501% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 1126mg | 375% |
| Sodium 7180mg | 312% |
| Total Carbohydrate 299.50g | 109% |
| Dietary Fiber 18.90g | 68% |
| Total Sugars 12.90g | |
| Protein 108.30g | 217% |
| Vitamin D 128IU | 640% |
| Calcium 334mg | 26% |
| Iron 16mg | 89% |
| Potassium 1850mg | 39% |
Source of Calories