Gluten-Free Beef Empanadas Recipe
Introduction
These gluten-free beef empanadas are a delicious and satisfying treat perfect for any meal or snack. Made with a tender, flaky dough and a flavorful seasoned beef filling, they bring a taste of tradition with a gluten-free twist.
Ingredients
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg
- ½ cup milk (or dairy-free milk)
- 1 lb ground beef (80/20)
- 1 tablespoon olive oil
- 1 cup white onion, finely chopped
- 2 garlic cloves, minced
- ½ cup green chilis, diced
- 2 tablespoons tomato paste
- ¼ cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 egg + 1 tablespoon water (for egg wash)
Instructions
- Step 1: In a large bowl, whisk together the gluten-free flour, sugar, and salt. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture looks like coarse crumbs.
- Step 2: In a separate small bowl, whisk the egg and milk together. Add this to the flour mixture and mix until a cohesive dough forms. Wrap the dough in plastic and refrigerate for 30 minutes.
- Step 3: Heat olive oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the ground beef and minced garlic, cooking until the beef is browned. Drain any excess fat.
- Step 4: Stir in the tomato paste, diced green chilis, paprika, cumin, oregano, thyme, salt, pepper, and chicken broth. Let the mixture simmer for 5 minutes until thickened. Remove from heat and let cool completely.
- Step 5: On a sheet of parchment paper, roll out the chilled dough to about ¼-inch thickness. Use a 4-inch round cutter to cut circles from the dough.
- Step 6: Place 1–2 tablespoons of the cooled beef filling in the center of each dough circle. Fold the dough over to make a half-moon shape and press the edges together. Seal the edges by crimping with a fork.
- Step 7: Whisk together the egg and water to make the egg wash. Brush it over the empanadas for a golden finish.
- Step 8: Preheat the oven to 400°F (204°C). Bake the empanadas on a parchment-lined baking sheet for 20–25 minutes or until golden and crispy.
- Step 9: Let the empanadas rest for 5 minutes before serving. Enjoy them warm with your favorite sauces or sides.
Tips & Variations
- For a dairy-free version, use a plant-based butter and milk alternative.
- Add chopped olives or raisins to the beef filling for extra flavor and texture.
- Ensure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
- Freeze uncooked empanadas on a baking sheet, then transfer to a bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Storage
Store any leftover cooked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to restore crispness. Unbaked empanadas can be frozen for up to 1 month; bake directly from frozen, increasing baking time slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before using. Just let it sit at room temperature for a few minutes to soften slightly before rolling out.
Can I use a different filling?
Absolutely! This dough works well with many fillings like chicken, cheese, or vegetables. Just make sure your filling is not too wet to avoid soggy empanadas.
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Gluten-Free Beef Empanadas Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 empanadas 1x
- Diet: Gluten Free
Description
These Gluten-Free Beef Empanadas are a delicious and savory handheld delight featuring a tender gluten-free pastry filled with a spiced ground beef mixture. Perfectly baked until golden and crisp, they offer a flavorful and satisfying meal or snack that caters to gluten-sensitive diets without compromising on taste.
Ingredients
Scale
Gluten-Free Empanada Dough
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg
- ½ cup milk (or dairy-free milk)
Beef Filling
- 1 lb ground beef (80/20)
- 1 tablespoon olive oil
- 1 cup white onion, finely chopped
- 2 garlic cloves, minced
- ½ cup green chilis, diced
- 2 tablespoons tomato paste
- ¼ cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
For Assembly
- 1 egg + 1 tablespoon water (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, whisk together the gluten-free flour, sugar, and salt until evenly combined. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Bind the Dough: Whisk the egg and milk together in a separate bowl. Add the egg mixture to the flour and butter mixture, stirring until a cohesive dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Cook the Filling: Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the ground beef and minced garlic, cooking until the beef is browned and cooked through. Drain any excess fat from the pan.
- Season and Simmer: Stir in the tomato paste, diced green chilis, paprika, cumin, oregano, thyme, salt, black pepper, and chicken broth. Reduce the heat and let the mixture simmer for 5 minutes, allowing flavors to meld and the sauce to thicken. Remove from heat and let cool completely before handling.
- Roll and Cut: Place the chilled dough between two sheets of parchment paper and roll out to approximately ¼-inch thickness. Using a 4-inch round cookie cutter or cup, cut out circles from the dough for the empanada shells.
- Assemble Empanadas: Spoon 1–2 tablespoons of the cooled beef filling onto the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal, using a fork to crimp the edges securely.
- Bake: Preheat the oven to 400°F (204°C). Brush each empanada with the prepared egg wash (1 egg beaten with 1 tablespoon water) to give a golden, glossy finish. Arrange the empanadas on a baking sheet lined with parchment paper and bake for 20–25 minutes, or until golden brown and crisp.
- Cool Slightly & Serve: Remove the empanadas from the oven and allow them to rest for about 5 minutes. Serve warm with your choice of sauces or sides.
Notes
- Ensure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
- You can substitute dairy-free milk to make this recipe dairy-free.
- For a spicier kick, increase the amount of green chilis or add a pinch of cayenne pepper to the filling.
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven for best texture.
- If you don’t have a 4-inch cutter, use any round object to cut the dough but avoid making them too large for even baking.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Latin American
Keywords: gluten free empanadas, beef empanadas, baked empanadas, gluten free pastry, Latin American beef pastries
