These gluten-free empanadas are the perfect homemade treat! With a tender, flaky pastry that’s easy to roll, these empanadas can be baked or fried and filled with any savory filling you love. Whether you’re making them for a family dinner, a party, or meal prep, these empanadas are sure to impress.
Why This Recipe Works
Making gluten-free empanadas can feel tricky, but this recipe is designed to be foolproof:
- The dough is soft, pliable, and rolls out easily without cracking.
- It bakes to a golden, flaky texture just like traditional empanadas.
- Works for both baked and fried empanadas.
- Fully customizable: meat, chicken, cheese, vegetables, or beans.
The result is a light, golden pastry that holds the filling perfectly while remaining tender and flavorful.
Ingredients
Dough
- 3 cups gluten-free all-purpose flour blend
- 1½ teaspoons xanthan gum (omit if your blend already contains it)
- 1½ teaspoons salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 7 tablespoons vegetable shortening or solid coconut oil
- 2 large eggs, beaten
- ⅓ cup dry white wine (like Pinot Grigio), chilled
- 2 teaspoons apple cider vinegar
Egg Wash
- 1 egg
- 1 tablespoon water
Suggested Fillings (optional)
- Ground beef, chicken, or sausage with sautéed onions and garlic
- Refried beans and sautéed vegetables
- Cheese and roasted peppers
- Any combination of your favorite gluten-free fillings
Step-by-Step Instructions
1. Prepare Wet Ingredients
In a small bowl, whisk together the eggs, chilled white wine, and apple cider vinegar. Set aside. This mixture will help give the dough structure and a subtle richness.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum, and salt until well blended.
3. Incorporate Butter and Shortening
Add the cold butter pieces to the flour. Using your fingers or a pastry cutter, press the butter into the flour until it forms small flakes. Mix in the shortening until the mixture resembles coarse crumbs.
4. Form the Dough
Make a small well in the center of the flour mixture and pour in the wet ingredients. Stir gently until the dough just comes together, then knead lightly with your hands to form a smooth ball.
5. Chill the Dough
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling makes the dough easier to roll and ensures a flaky texture.
6. Roll Out Dough
Place the chilled dough on a lightly floured surface. Press it into a flat disk and roll out to about ¼-inch thickness.
7. Cut Dough Rounds
Use a 3–4 inch round cutter to cut circles from the dough. Reroll scraps to use them all.
8. Add Filling
Place about 1 tablespoon of filling in the center of each dough round. Brush the edges lightly with egg wash. Fold the dough over to enclose the filling and press the edges with a fork to seal.
9. Apply Egg Wash
Brush the tops of the empanadas with the egg wash to give them a beautiful golden finish when baked.
Cooking Options
Baking
- Preheat the oven to 375°F (190°C).
- Place empanadas on a parchment-lined baking sheet.
- Bake for 15–18 minutes until golden and crisp.
Frying
- Heat about ½ inch of oil to 350°F (175°C) in a skillet.
- Fry empanadas for 2–3 minutes per side until crispy and golden.
- Remove and drain on paper towels.
Tips for Perfect Empanadas
- Roll the dough evenly to prevent cracking.
- Let hot fillings cool slightly before filling the dough.
- Do not overfill to avoid tearing the pastry.
- Freeze unbaked empanadas for later use.
Serving Suggestions
Serve warm with:
- Salsa or hot sauce
- Chimichurri or pesto
- Guacamole or sour cream
These empanadas are perfect as appetizers, snacks, or a main meal. They’re also great for meal prep because you can make a large batch, freeze them, and enjoy them later.
Notes & Variations
- Dairy-Free: Use vegan butter instead of regular butter.
- Egg-Free: Replace eggs with a chia “egg” (1 tbsp chia seeds + 3 tbsp water).
- Wine-Free: Substitute wine with equal parts white grape juice and a splash of vinegar.
- Gluten-Free Flour Tips: A blend like Cup4Cup works best for light, flaky pastry.
