Gluten-Free Mushroom Empanada

Discover the perfect balance of flaky, buttery crust and savory, umami-rich filling with these Gluten-Free Mushroom Empanadas. This recipe features a tender gluten-free pastry made with all-purpose gluten-free flour and a hint of xanthan gum for the perfect texture, while the filling is a delightful medley of earthy mushrooms, aromatic garlic, and fresh thyme. Ideal for those with dietary restrictions, these empanadas offer all the flavor and satisfaction of the classic version without the gluten. Perfect as a crowd-pleasing appetizer, snack, or light meal, they’re baked to golden perfection for a crisp exterior and a warming, flavorful center. Quick to assemble and easy to customize, these empanadas will become your go-to gluten-free indulgence!

Nutriscore Rating: 60/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 6

Ingredients

• 250 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 100 grams Unsalted butter (cold, diced)
• 1 Egg
• 1 tablespoon Cold water
• 2 tablespoons Olive oil
• 1 medium Onion (finely chopped)
• 2 Garlic cloves (minced)
• 400 grams Mushrooms (finely chopped)
• 1 teaspoon Thyme (fresh or dried)
• 0.5 teaspoon Black pepper
• 1 Egg (beaten, for egg wash)

Directions

Step 1

In a large bowl, combine the gluten-free flour, xanthan gum, and salt.

Step 2

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

Step 3

In a small bowl, beat the egg and cold water together. Add this to the flour mixture and stir until the dough starts to come together.

Step 4

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

Step 5

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 6

Add the minced garlic and cook for another 1 minute until fragrant.

Step 7

Add the chopped mushrooms, thyme, salt, and black pepper. Cook until the mushrooms release their moisture and the mixture becomes dry, about 10 minutes. Remove from heat and let it cool.

Step 8

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.

Step 9

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

Step 10

Place a spoonful of the mushroom mixture in the center of each circle. Fold the dough over to enclose the filling and press the edges together to seal. Crimp with a fork to ensure they are tightly sealed.

Step 11

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

Step 12

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

Step 13

Let the empanadas cool slightly before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	1018.9 grams (1018.9g)

Amount per serving	% Daily Value*
Calories	2207

Total Fat 126.20g	162%
Saturated Fat 60.80g	304%
Polyunsaturated Fat 4.40g
Cholesterol 603mg	201%
Sodium 2599mg	113%
Total Carbohydrate 249.10g	91%
Dietary Fiber 14.30g	51%
Total Sugars 13.70g
Protein 33.20g	66%

Vitamin D 181IU	907%
Calcium 151mg	12%
Iron 6mg	34%
Potassium 1626mg	35%

*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: 50.1%

Protein: 5.9%

Carbs: 44.0%