Crispy Homemade Gluten-Free Empanadas You’ll Love

There’s something incredibly satisfying about biting into a crispy homemade empanada, especially when it’s gluten-free and packed with delicious flavor. If you’ve been searching for a quick yet tasty treat, these gluten-free empanadas are exactly what you need. They’re easy to make, perfect for sharing, and guaranteed to impress your friends and family.

this Recipe

Whether you’re new to gluten-free cooking or just craving a savory snack, this recipe walks you through every step to get that perfect crispy crust and flavorful filling. Let’s dive in and make some irresistible gluten-free empanadas!

Why You’ll Love This Recipe

• Gluten-free and crispy, perfect for those with dietary restrictions.
• Quick prep and baking time make it ideal for easy weeknight snacks or parties.
• Flavor-packed filling with a balanced mix of spices and fresh ingredients.
• Versatile recipe—you can customize fillings to your taste preferences.
• Made from scratch with wholesome ingredients, no mystery additives.

Ingredients

Gather these simple ingredients for both the dough and the filling. This recipe yields about 12 empanadas.

• 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 6 tablespoons cold unsalted butter, cubed
• 1 large egg
• 1/4 cup ice-cold water (plus more if needed)
• 1 tablespoon olive oil

For the Filling

• 1/2 pound ground beef (or ground turkey for leaner option)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup diced bell pepper (red or green)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese (optional)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 12 empanadas
• Calories: Approximately 220 per empanada

How to Make Crispy Homemade Gluten-Free Empanadas: Quick & Flavor-Packed Treats You Can’t Resist!

1. In a large bowl, whisk together the gluten-free flour, salt, and baking powder. Using a pastry cutter or your fingers, blend in the cold butter until the mixture resembles coarse crumbs.
2. In a small bowl, beat the egg with ice water. Gradually add this to the flour mixture, stirring until a dough forms. If it’s too dry, add a teaspoon more water at a time. Form the dough into a disk, wrap in plastic, and chill for 15 minutes.
3. While the dough chills, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent. Stir in ground beef, breaking it apart, cooking until browned and cooked through, about 6-8 minutes.
4. Add diced bell pepper, cumin, paprika, chili powder, salt, and pepper. Cook for another 3 minutes, then remove from heat and stir in chopped cilantro. Let the filling cool slightly.
5. Preheat your oven to 400°F and line a baking sheet with parchment paper.
6. Roll the dough out on a lightly floured surface to about 1/8 inch thickness. Using a 5-inch round cutter, cut out circles.
7. Spoon about 2 tablespoons of filling onto one half of each dough circle. Sprinkle cheese on top if using. Fold the other half over and press edges to seal, crimping with a fork.
8. Place empanadas on the prepared sheet. Lightly brush tops with beaten egg for a golden finish.
9. Bake for 18-20 minutes or until golden brown and crispy. Let cool slightly before serving with your favorite dipping sauce.

Tips for the Best Results

• Keep the butter and water cold to achieve a flaky crust.
• Don’t overfill the empanadas to prevent leaking during baking.
• Use gluten-free flour blends with xanthan gum for better dough elasticity.
• Allow the filling to cool to avoid soggy dough.
• Brush with egg wash for a beautiful golden color and crisp texture.

Storage and Reheating

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness.

For longer storage, freeze uncooked empanadas on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 400°F for 25-30 minutes, adding a few extra minutes if needed.

Frequently Asked Questions

Can I make these empanadas dairy-free?

Yes! Simply substitute the butter for a dairy-free margarine and omit the cheese or use a dairy-free cheese alternative. The flavor and texture will still be delicious.

What can I use instead of ground beef?

You can use ground turkey, chicken, or even a plant-based meat substitute. For a vegetarian version, try sautéed mushrooms, black beans, or a mix of hearty vegetables.

Can I fry these empanadas instead of baking?

Absolutely. Heat oil in a deep pan to 350°F and fry empanadas in batches for 3-4 minutes until golden and crispy. Drain on paper towels before serving.

How do I prevent the dough from cracking?

Make sure the dough is well hydrated and rested before rolling. If it cracks, try adding a teaspoon of water and kneading gently to bring it back together.