Empanadas are a beloved snack or meal in many Latin American cultures, featuring a delicious, savory filling wrapped in a crispy, golden crust. However, traditional empanada dough often contains wheat flour, making it off-limits for those with gluten sensitivities.
Ingredients
For the Dough:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, cold and diced
- 1 egg
- 1/3 cup cold water
- 1 teaspoon apple cider vinegar
For the Filling:
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 small onion, finely chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 2 tablespoons green olives, chopped (optional)
- 1 hard-boiled egg, chopped (optional)
For Assembly:
- 1 egg (for egg wash)
Instructions
Step 1: Make the Dough
- In a large bowl, whisk together the gluten-free flour, salt, and baking powder.
- Add the cold butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg, cold water, and apple cider vinegar.
- Gradually add the wet ingredients to the dry mixture, mixing until a dough forms. If the dough is too dry, add a teaspoon of water at a time.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Add the chopped onion and sauté until soft.
- Add the ground beef and cook until browned, breaking it up with a spatula.
- Stir in the cumin, smoked paprika, garlic powder, salt, and pepper.
- Add the tomato sauce and simmer for 5 minutes.
- Remove from heat and mix in chopped olives and hard-boiled egg if using. Allow the filling to cool.
Step 3: Assemble the Empanadas
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to about 1/8-inch thick.
- Cut out circles (about 4-5 inches in diameter) using a cutter or glass.
- Place a spoonful of filling in the center of each dough circle.
- Fold the dough over to create a half-moon shape and press the edges together. Use a fork to seal the edges.
- Place the empanadas on the prepared baking sheet.
- Beat the remaining egg and brush it over the tops of the empanadas for a golden finish.
Step 4: Bake
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before serving.
Serving Suggestions
Enjoy these empanadas warm with a side of chimichurri, salsa, or guacamole. They also make a great on-the-go snack or lunchbox treat!
Would you like any variations, like a dairy-free version or different fillings? 😊
