Name: Gluten-Free Chicken and Cheese Empanadas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Latin American
Ingredients: 2 cups gluten-free all-purpose flour; 1/2 tsp salt; 1/2 cup unsalted butter, cold and cubed; 1 large egg; 1/4 to 1/2 cup cold water; 1 cup cooked, shredded chicken (or any filling of choice); 1 cup cheese (cheddar, mozzarella, or your favorite); 1/2 cup finely chopped onions; 1/2 cup diced bell pepper; 1 tsp cumin (optional); 1 large egg (for egg wash); Oil for frying, if desired

Ingredients

2 cups gluten-free all-purpose flour

1/2 tsp salt

1/2 cup unsalted butter, cold and cubed

1 large egg

1/4 to 1/2 cup cold water

1 cup cooked, shredded chicken (or any filling of choice)

1 cup cheese (cheddar, mozzarella, or your favorite)

1/2 cup finely chopped onions

1/2 cup diced bell pepper

1 tsp cumin (optional)

1 large egg (for egg wash)

Oil for frying, if desired

Instructions

Step 1: In a mixing bowl, combine the gluten-free flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 2: Beat one egg and mix it into the flour mixture. Gradually add cold water, little by little, until the dough comes together to form a ball.

Step 3: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.

Step 4: While the dough chills, heat a skillet over medium heat and sauté the onions and bell peppers until softened.

Step 5: Add the cooked shredded chicken and cumin to the skillet, stirring to combine and warm through.

Step 6: Remove the skillet from heat and stir in the cheese until melted. Allow the filling to cool slightly before assembling.

Step 7: Preheat your oven to 375°F (190°C).

Step 8: On a floured surface, roll out the chilled dough to about 1/8 inch thick.

Step 9: Use a round cutter to cut circles from the dough.

Step 10: Place a spoonful of filling on one half of each circle. Fold the dough over and seal the edges by pinching or pressing with a fork.

Step 11: Arrange the empanadas on a baking sheet lined with parchment paper.

Step 12: Beat the remaining egg and brush it over each empanada to create a golden crust.

Step 13: Bake for 20-25 minutes, or until golden brown. For a crispier option, fry the empanadas in hot oil instead of baking.

Tips & Variations

Try different fillings like ground beef, vegetables, or black beans for variety.

Make sure the butter is very cold to achieve a flaky crust.

If you prefer baking, brushing with egg wash will give your empanadas a beautiful golden finish.

Use a gluten-free flour blend that contains xanthan gum for better dough elasticity.

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10-15 minutes to restore crispiness. You can also freeze unbaked empanadas for up to a month; bake directly from frozen, adding a few extra minutes to the baking time.

FAQs

Can I use other types of cheese in these empanadas?

Yes, feel free to use any cheese that melts well, such as Monterey Jack, pepper jack, or even a blend for added flavor.

Is it necessary to fry the empanadas, or can I just bake them?

Baking is a great option for a lighter version and still produces a tasty, golden crust. Frying will make the crust crispier and richer but is optional depending on your preference.