Crispy Gluten-Free Empanadas

These amazing gluten-free empanadas are crisp on the outside, tender inside, and filled with a savory, spiced meat or veggie filling that feels like a warm hug. I developed this easy recipe after testing dozens of dough blends until I found one that rolls thin, seals well, and bakes reliably. If you love simple gluten-free baking, try my easy gluten-free bagels for another straightforward dough that behaves predictably.

Why Make This Recipe

• Flavor: bright spices and caramelized onions make the filling deeply satisfying and kid-friendly.
• Texture: a properly chilled gluten-free dough yields a flaky, crisp shell without crumbling.
• Convenience: you can assemble ahead and freeze, then bake from frozen for quick weeknight dinners.
• Versatility: swap fillings for beef, chicken, or roasted vegetables to suit dietary needs or the season.
• Personal insight: I love these because the dough holds up to juicy fillings — no soggy bottoms when you follow the chilling and sealing steps. And if you want a sweet finish, serve a creamy gluten-free cheesecake afterward.

Recipe Overview

• Prep time: 30–40 minutes (plus 30 minutes chilling)
• Cook time: 18–22 minutes (baked)
• Total time: ~1 hour 20 minutes (including chill)
• Servings: 8–10 empanadas (4–5 inch rounds)
• Difficulty: Easy
• Method: Make a tender gluten-free pastry dough, prepare a savory filling, assemble, chill, and bake at 400°F (200°C) until golden.

My Experience Making This Recipe

I tested this recipe several times using different gluten-free blends and found a consistent result when the dough rested cold for at least 30 minutes. Early attempts had small cracks; I corrected that by adding a tablespoon of vinegar and handling the dough as little as possible. The finished empanadas crisp up beautifully in a 400°F oven and are easy to scale.

How to Make Amazing Gluten-Free Empanadas Easy Recipe

Start by making the dough: combine 2 cups (260 g) gluten-free all-purpose flour blend (with xanthan gum if your blend lacks it), ½ tsp salt, ½ tsp baking powder, 6 tbsp cold unsalted butter (or dairy-free alternative) cut into cubes, 1 large egg, 3–4 tbsp ice water, and 1 tbsp white vinegar. Pulse in a food processor or cut in with a pastry cutter until a shaggy dough forms, press to a disk, wrap, and chill 30 minutes. For the filling, brown 1 lb (450 g) ground beef or turkey with 1 small diced onion, 1 diced bell pepper, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tbsp tomato paste, and ¼ cup beef or vegetable stock until most liquid evaporates. Roll dough to about 1/8 inch (3 mm) and cut 4–5 inch rounds, place 2–3 tbsp filling in the center, brush edges with beaten egg, fold and crimp, chill assembled empanadas 15–20 minutes, then bake on a parchment-lined sheet at 400°F (200°C) for 18–22 minutes until golden. If you’d like more dough technique background, my easy gluten-free bread post has helpful tips on hydration and handling.

Expert Tips for Success

• Chill the dough and the assembled empanadas: cold fat and a short rest (30 minutes) minimize cracking and shrinkage.
• Use a food processor or pastry cutter for even distribution of cold butter; pea-size pieces make flakier layers.
• Seal with an egg wash (1 egg beaten with 1 tbsp water) for a golden finish and better moisture barrier. For dairy-free, use aquafaba.
• Roll on parchment or a silicone mat to prevent sticking and reduce the need for extra flour, which can dry the dough.
• For different folding and frying techniques try the method I use for gluten-free chicken taquitos, then adapt to empanada size.

How to Serve Amazing Gluten-Free Empanadas Easy Recipe

• Serve hot with a quick chimichurri (parsley, garlic, red wine vinegar, olive oil) for brightness.
• Offer avocado-lime crema (Greek yogurt or dairy-free yogurt thinned with lime juice) for dipping.
• Present on a platter with pickled red onions and a crisp green salad for a casual dinner party.
• Great for picnics, potlucks, or as handheld appetizers at gatherings — keep extras warm in a low oven (200°F / 95°C).

Storage and Reheating Guide

• Refrigerator: Store fully baked empanadas in an airtight container for up to 3 days.
• Freezer (uncooked): Assemble on a parchment-lined tray, freeze until firm (1–2 hours), then transfer to a freezer bag for up to 3 months.
• Freezer (baked): Freeze baked empanadas on a tray, then bag for up to 2 months.
• Reheat from refrigerated: 350°F (175°C) for 8–12 minutes to crisp without overcooking. From frozen: bake at 375°F (190°C) for 20–25 minutes or until internal temperature reaches 165°F (74°C). Avoid microwaving if you want crisp pastry.

Recipe Variations

• Vegetarian: Sauté diced mushrooms, zucchini, and corn with spices and a splash of soy sauce; add ½ cup shredded cheese or vegan cheese.
• Dairy-free: Use a plant-based butter and aquafaba egg wash; the dough still benefits from cold fat and chilling.
• Chicken and rice: Mix shredded cooked chicken, ½ cup cooked rice, and roasted peppers with a light tomato sauce.
• Oat-flour option: Substitute up to 25% of the flour with oat flour for a nutty flavor — see my gluten-free oat quick bread for oat-flour handling tips.

Nutritional Highlights

• Good source of protein when filled with meat, poultry, or legumes; pairing with salad increases fiber.
• Gluten-free: suitable for people with celiac disease or gluten intolerance when using certified gluten-free ingredients.
• Allergen notes: typical dough uses egg and butter (dairy and egg allergens). For egg-free or dairy-free needs, substitute aquafaba and plant-based butter and label accordingly. Portion guidance: one empanada (4–5 inch) is a reasonable serving for most adults when paired with vegetables.

Troubleshooting Common Issues

• Dough cracks when rolling: let it warm slightly on the counter for 5–10 minutes or add 1 tbsp ice water and re-chill.
• Soggy bottoms: avoid over-wetting the filling, bake on a preheated sheet, and let the empanadas rest on a wire rack briefly after baking.
• Filling leaks during baking: don’t overfill (2–3 tbsp for 4–5 inch rounds), seal edges firmly, and use an egg wash to glue seams.

Frequently Asked Questions

Q: Can I use store-bought gluten-free pie crust instead of making my own?
A: Yes, store-bought crusts work in a pinch, but check ingredient lists for xanthan gum and hydration. You may need to roll the crust slightly thinner and chill it before cutting to prevent tearing.

Q: Will these empanadas freeze well raw versus baked?
A: Both methods freeze well. Freezing raw, assembled empanadas on a tray then bagging preserves freshness and allows you to bake from frozen, which often yields a crisper result than reheating baked empanadas.

Q: How can I prevent the filling from making the dough soggy?
A: Cook the filling until most liquid has evaporated, cool it before assembling, and brush dough edges with egg wash to create a moisture barrier. Preheating the baking sheet also helps set the bottom quickly.

Q: Can I fry these instead of baking?
A: Yes — heat oil to 350°F (175°C) and fry 2–3 minutes per side until golden. Frying gives a different texture (crisp and rich); reduce filling moisture slightly because frying seals faster.

Conclusion

For a tested gluten-free dough resource that complements this recipe, see Gluten Free Empanada Dough which offers step-by-step guidance and ingredient swaps.

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