Gluten Free Empanadas

I love a good empanada — crisp edges, warm savory filling, and a pocket you can eat with your hands. These gluten free empanadas deliver that exact comfort without the wheat, and I’ve made them dozens of times until the dough and seal felt effortless. If you enjoy quick gluten-free desserts and snacks, you might also like this 5-ingredient gluten-free pumpkin pudding for an easy sweet finish.

Why Make This Recipe

• Flavor-packed: a golden, flaky crust with a savory, well-seasoned filling that rivals traditional empanadas.
• Family-friendly: handheld and portable — perfect for lunches, picnics, or party platters.
• Gluten-free comfort: satisfies cravings for fried/dough-based snacks while avoiding gluten.
• Time-smart: once dough is chilled, assembly is fast; you can batch-make and freeze extras.
• Personal insight: I love this recipe because the dough stays pliable and seals reliably when I rest it properly, which fixed the tearing problems I had early on.

Recipe Overview

• Prep time: 30–45 minutes (including chilling).
• Cook time: 20–25 minutes (baked) or 6–8 minutes (air-fried at 350°F/175°C).
• Total time: about 1 hour (plus chilling).
• Servings: makes ~12 medium empanadas (depends on cutter size).
• Difficulty: Easy–Medium — basic dough work and simple sealing technique.
• Method: make a gluten-free short-crust style dough (buttery, chilled), prepare a cooled filling, assemble and crimp, then bake until golden. For a crispier result, finish in a 400°F (200°C) oven for a few minutes.

My Experience Making This Recipe

When I first adapted empanadas to be gluten-free, my main challenge was a crumbly dough that cracked on the crimp. I fixed that by adding a touch more liquid and resting the dough in the fridge for 30–45 minutes. After testing different flours, the blend that balances rice flour with a small amount of tapioca or xanthan gum gave the best chew and flexibility.

How to Make Gluten Free Empanadas

Start by making a short-crust dough: cold butter (or vegan shortening) cut into a gluten-free flour blend with 1/2 teaspoon xanthan gum, 1 teaspoon salt, and about 3–4 tablespoons ice water until it holds. Chill 30–45 minutes. Cook the filling separately — I recommend sautéing onions, garlic, ground beef or shredded chicken, plus spices (cumin, smoked paprika), then cool it to room temperature so it won’t steam the dough. Roll the dough between parchment to about 1/8–1/4 inch thickness, cut rounds (4–6 inches), place 2 tablespoons filling in the center, brush edges with egg wash or aquafaba, fold and crimp. Bake at 375°F (190°C) for 18–22 minutes until golden; for extra crispness, finish at 400°F (200°C) for 3–4 minutes. Equipment I rely on: a bench scraper, 4–6 inch cutter, rimmed baking sheet, and a convection oven when available.

Expert Tips for Success

• Keep everything cold: cold fat yields flakier dough. Work quickly and chill dough if it warms.
• Control moisture in the filling: dry fillings with a spoon or squeeze out excess liquid from cooked vegetables to prevent soggy bottoms.
• Use a binder: 1/2 tsp xanthan gum in the dough helps with elasticity and prevents cracking when folding.
• Egg wash timing: brush with egg wash immediately before baking to avoid soggy pastry; for vegan options use aquafaba or milk alternatives.
• If you like a quicker finish, try air-frying at 350°F (175°C) for 6–8 minutes — similar to techniques I used testing recipes like these air-fryer gluten-free donuts where crispness matters.

How to Serve Gluten Free Empanadas

• Classic: serve warm with chimichurri or a simple tomato salsa for brightness.
• Brunch: pair with a fresh green salad, sliced avocado, and a fried egg on the side; I often serve them alongside quick proteins like Amazing Gluten Free Chicken Tenders (10-minute prep).
• Party platter: arrange on a board with cheese, olives, and roasted peppers for finger-food gatherings.
• Presentation tip: brush with a glossy egg wash, sprinkle with flaky sea salt, and garnish with chopped parsley for color.

Storage and Reheating Guide

• Refrigerate: store cooled empanadas in an airtight container for up to 3 days.
• Freeze: place on a baking sheet until firm, then transfer to a freezer bag or container for up to 2 months. Freeze unbaked or baked — if unbaked, bake from frozen adding 4–6 minutes to baking time.
• Reheat from refrigerated: bake at 350°F (175°C) for 8–12 minutes until heated through to preserve crispness. For a quick reheat, use an air fryer at 350°F for 4–6 minutes. Avoid microwave reheating — it makes the crust soggy.

Recipe Variations

• Dairy-free: use cold olive oil or vegan shortening instead of butter; use aquafaba for wash.
• Chicken and cheese: mix shredded rotisserie chicken with a small amount of grated cheese and chopped scallions for a milder filling.
• Vegetarian: sauté mushrooms, roasted sweet potato, and black beans with smoked paprika; drain well before filling. Also try pairing textures with almond flour coatings used in other recipes like Almond Flour Crunch chicken tenders for inspiration on nutty textures.
• Sweet empanadas: fill with fruit compote and a sprinkle of sugar-cinnamon, brush with butter after baking for shine.

Nutritional Highlights

• Lower in refined wheat: using gluten-free flours reduces gluten exposure for those with celiac disease or sensitivity.
• Customizable macros: you can boost protein with chicken or reduce fat by using lean fillings and less added butter.
• Allergen note: recipe is gluten-free but may contain dairy, eggs, or nuts depending on your choices — label accordingly. For portioning, two medium empanadas is a reasonable single-serving estimate for a balanced meal.

Troubleshooting Common Issues

• Dough cracks when folding: add 1–2 teaspoons more cold water, knead lightly, and chill 20–30 minutes to relax the dough.
• Soggy bottoms: ensure filling is cool and not watery; blind-fry (briefly cook) bottoms in a skillet for 1 minute each before baking if necessary.
• Filling leaks while baking: don’t overfill; use about 1½–2 tablespoons for a 4–5 inch round and press edges firmly with fork or fingers.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes — you can make the dough and refrigerate it wrapped for up to 3 days. For longer storage, freeze dough disks for up to 2 months and thaw in the fridge overnight before rolling.

Q: Can I fry these instead of baking?
A: Absolutely. For frying, heat neutral oil to 350°F (175°C) and fry 2–3 minutes per side until golden. Use a candy or deep-fry thermometer to maintain temperature so they cook evenly without absorbing excess oil.

Q: How do I prevent empanadas from bursting in the oven?
A: Don’t overfill, make a small steam vent (a slit or fork holes), and ensure the filling isn’t too hot when assembled. Chilling assembled empanadas 10–15 minutes on the sheet before baking helps them hold shape.

Q: What’s the best gluten-free flour blend to use?
A: Choose a blend with rice flour plus starch (tapioca or potato) and a small amount of xanthan gum for structure. If you’re new to blends, try a 1:1 commercial blend or follow a tested recipe to avoid gritty texture and to achieve pliability.

Conclusion

If you want a tested starting point for a reliable gluten-free empanada crust, this Gluten Free Empanada Dough guide is a helpful resource with specific flour ratios and troubleshooting tips.

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