About the Recipe
Gluten-free baked empanadas are a delightful culinary creation that encases a flavorful filling in tender, flaky pastry dough. These savory pastries offer a harmonious blend of taste and texture, making them popular choices for appetizers, snacks, or even main courses.
The foundation of an empanada is its gluten-free pastry dough, typically made from almond flour, rice flour, or a pre-mixed blend. Butter or coconut oil adds richness and tenderness. Precise mixing and kneading prevent overworking, resulting in a flaky texture. The dough is rolled out and cut into circles, ready to be filled.
Empanadas’ versatility stems from their diverse fillings. Seasoned beef, sautéed with spices and aromatics like onions, garlic, and bell peppers, is a popular choice. To elevate its complexity, culinary professionals often add ingredients like chopped green olives, hard-boiled eggs, or cheese.
Once filled, empanadas are folded and crimped to seal in the contents. They are brushed with an egg wash or dairy-free alternative, resulting in a golden-brown finish. Baking, rather than frying, makes them healthier and allows the flavors to meld.
Gluten-Free Baked Empanadas, served warm or at room temperature, are versatile for gatherings or meal prep. They pair well with dipping sauces like chimichurri, salsa, or avocado crema, and can be served with salads or roasted vegetables.
These empanadas celebrate flavors and textures, combining a flaky crust with a rich filling. Whether enjoyed at a gathering or at home, they’re delicious and satisfying, proving that gluten-free can be both flavorful and fulfilling.
Ingredients
For The Dough
2 cups Masa Harina
2 cups water
½ teaspoon salt
1 tablespoon oil
For the Filling
1 large chicken breast cooked and shredded
1 cup black beans
1 cup shredded cheese blend of Cheddar and Mozzarella
⅓ cup Green Chile Enchilada Sauce
⅓ cup plain Greek yogurt or sour cream
⅓ cup green onions minced
Preparation
Preheat your oven to 350 degrees Fahrenheit.
In a medium bowl, combine the ingredients to make the dough. Mix until a firm dough forms, then let it rest while you prepare the filling. This resting period allows the masa harina to absorb the moisture.
Cover the bowl with a towel during the resting time.
For the filling, mix all the ingredients in a large bowl until they’re evenly combined.
Before filling the empanadas, ensure the shredded chicken is completely cooled.
Divide the masa dough into dough balls, each about 1.5 inches in diameter.
Press the dough flat between two sheets of parchment paper using a tortilla press.
Place about two tablespoons of filling in the center of the dough circle.
Carefully fold the top edge of the dough circle over the filling, pressing down on the bottom edge to seal the empanada.
Place the formed empanadas on a lightly oiled cookie sheet to prevent sticking.
Brush the tops of the raw empanadas with oil to prevent burning.
Bake in the preheated oven for 18-20 minutes, or until golden brown.
Notes
Filling Variations
Spinach and Artichoke
1 teaspoon olive oil
¼ cup onions, diced
3 cloves garlic, minced
10 cups fresh spinach leaves, loosely packed and chopped
½ cup artichoke hearts, chopped
½ teaspoon nutmeg
¼ cup parmesan cheese
Spicy Black Bean
1 teaspoon oil
¼ cup onions, diced small
¼ cup red bell pepper, diced small
1 jalapeno pepper, diced small
1 tablespoon tomato paste
1 can black beans, drained
2 tablespoons cilantro, chopped
Corn and Cheese
1 cup white corn
1 cup queso fresco, crumbled or diced small
¼ cup diced green onions
Street Corn
2 cups Mexican Street Corn Salad