Description
These Gluten Free Empanadas are a delicious and savory treat featuring a tender gluten-free pastry filled with a flavorful mixture of shredded chicken, sautéed onions, bell peppers, and melted cheese. Perfectly baked to golden perfection with an egg wash for a beautiful crust, these empanadas are a great option for those avoiding gluten without sacrificing taste or texture.
Ingredients
Scale
Dough
- 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
Filling
- 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)
Other
- 1 large egg (for egg wash)
- Oil for frying, if desired
Instructions
- Prepare the Dough: In a mixing bowl, combine the gluten-free flour and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Beat one egg and add it to the mixture, mixing well. Gradually add cold water, starting with 1/4 cup, just until the dough comes together into a ball. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up.
- Make the Filling: Heat a skillet over medium heat and sauté the finely chopped onions and diced bell peppers until softened. Add the cooked, shredded chicken and cumin, stirring everything together to combine and heat through. Remove from heat and fold in the cheese until it melts into the filling. Let the filling cool slightly before assembling the empanadas.
- Assemble the Empanadas: Preheat your oven to 375°F (190°C). On a lightly floured surface (using gluten-free flour), roll out the dough to about 1/8 inch thickness. Use a round cutter to cut out circles of dough. Place a spoonful of the cooled filling on one half of each circle. Fold the other half over the filling to form a half-moon shape. Seal the edges securely by pressing with a fork or pinching them together.
- Egg Wash and Bake: Place the empanadas on a baking sheet lined with parchment paper. Beat one egg and brush it over the tops of each empanada to achieve a beautiful golden finish when baked. Bake for 20 to 25 minutes until the crust is golden brown. Alternatively, for a crispier texture, fry the empanadas in hot oil until golden and cooked through.
Notes
- For a vegetarian version, substitute the chicken with seasoned vegetables or beans.
- Adjust the amount of water when making dough as needed; gluten-free flours can vary in absorption.
- The filling can be customized with your choice of cheese, meats, or spices.
- Make sure not to overfill the empanadas to prevent them from bursting during baking or frying.
- If frying, use a deep pan and maintain oil temperature around 350°F (175°C) for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Keywords: gluten free empanadas, chicken empanadas, baked empanadas, gluten free pastry, Latin American appetizers
