Gluten Free Empanadas

These gluten-free empanadas are quick to make, delicious, and can be filled with your choice of savory meats, gooey cheeses, or vibrant vegetables.

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Prep Time 25

Cook Time 25

Total Time 50

Servings: 8 pieces

Course: Appetizer, Snack

Cuisine: Gluten Free, Latin American

Calories: 250

Ingredients Method Notes

Ingredients

Dough Ingredients

2 cups gluten-free flour Ensure it's a quality gluten-free blend.
1/2 teaspoon salt Enhances flavor.
1/4 cup cold butter, cubed Chill before use for a flaky dough.
1 large egg Helps bind the dough.
4-6 tablespoons cold water Add gradually until dough holds together.

Filling

1 cup filling of choice (cooked ground meat, cheese, or vegetables) Get creative with your choice of filling!

Method

Preparation

In a bowl, mix the gluten-free flour and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the egg and enough cold water to form a dough.
Roll out the dough and cut it into circles.
Add your filling to the center of each circle, being careful not to overstuff.
Fold over and seal the edges with a fork.

Baking

Bake at 375°F (190°C) for 20-25 minutes until golden brown.

Notes

Serve hot with zesty salsa or creamy avocado dip. Store leftovers in the fridge for up to 3 days or freeze for 1-2 months. Reheat in the oven at 350°F (175°C) until warm.