Ingredients
Scale
- 2 cups (260 g) gluten-free all-purpose flour blend (with xanthan gum)
- 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
- 1 tbsp white vinegar
- 1 lb (450 g) ground beef or turkey
- 1 small onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- ¼ cup beef or vegetable stock
Instructions
- Combine flour, salt, and baking powder in a food processor. Add butter and pulse until pea-sized.
- Add egg, vinegar, and ice water until a shaggy dough forms. Press into a disk, wrap, and chill for 30 minutes.
- For the filling, brown ground meat with onion, bell pepper, and garlic. Add spices, tomato paste, and stock; cook until most liquid evaporates.
- Roll chilled dough to 1/8 inch thick and cut into 4–5 inch rounds.
- Place 2–3 tbsp filling in the center, brush edges with beaten egg, fold, and crimp edges. Chill for 15–20 minutes.
- Bake empanadas on a parchment-lined sheet at 400°F (200°C) for 18-22 minutes until golden.
Notes
Chill dough and empanadas to prevent cracking. Use egg wash for a golden finish.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free