Gluten Free Empanadas Recipe
Hand-held homemade gluten free empanadas made from a light, flaky dough wrapped around traditional potato filling that can be spiced up or down for a meal your whole family will love.
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Calories: 270kcal
Ingredients
Dough
- 2 ¼ cups 304 gr gfJules Gluten Free All Purpose Flour (gfJules Flour)
- 1 1/4 tsp. salt
- 8 Tbs. butter or vegan alternative e.g. Earth Balance Buttery Sticks
- 1 egg or vegan substitute e.g. choose one here - I like aquafaba here -
- 1/3 cup + 1 Tbs. ice water
- 1 Tbs. white vinegar
Filling
- 1 ½- 2 lbs potatoes
- 1 Tbs. extra virgin olive oil
- 1 yellow onion
- 1 Tbs. tomato paste
- 1 Tbs. spice mix to taste (here's my homemade mix)
- 1 Tbs.+ milk of choice to thin mixture
- Additional veggies if desired (e.g. bell pepper, carrot, squash …)
- 1 egg + 1 Tbs. water or milk of choice or oil for brushing on empanadas before baking
Instructions
- To make the gluten free empanada dough, whisk together gfJules Gluten Free All Purpose Flour and salt, then cut in butter with pastry cutter or two butter knives. This may be done pulsing with a food processor or using the paddle on a stand mixer, but be careful not to over-work the mixture; when the butter is incorporated, it should look like little pebbles in the flour, not fully incorporated or melted.
- Mix the egg in a separate bowl and whisk together with water and white vinegar then slowly stir into the flour mixture with a fork, mixing only until a dough has been formed. The dough should hold together easily and not be dry or crumbly; if necessary, add more cold water until the dough holds
together. - Cover the dough with plastic wrap and set in the refrigerator while preparing fillings.
- Wash and peel (or not – your choice) potatoes and place in a large pot, covering potatoes with water. Add a dash of salt to bring water to a boil faster, if desired. Bring water to a boil, then reduce heat to medium-low and simmer just until fork tender, not mushy, then drain and set aside until cool enough to handle. At that point, cube potatoes into small ½ inch cubes and place into a large bowl.
- Separately, heat olive oil in a large skillet over medium heat and add diced onion, stirring often. Cook until translucent and soft, approximately 5 minutes. If adding other veggies like bell pepper or carrot, add with onion and cook until slightly soft, longer for carrot. Add tomato paste and spice mix to onion while sautéing.
- Remove onion/veggie mix from heat and add to bowl with cubed potatoes. Set aside.
- Preheat oven to 425 F and line two baking sheets with parchment.
- Divide gluten free empanada dough into 15-16 pieces, covering the dough while you work. Roll out each section of gluten free empanada dough into rounds, a thickness of a pie crust – approximately 3-4mm (watch video for technique).
- Place approximately 2 tablespoons of cooled empanada filling into the middle, but towards one side of the round, in an elongated shape. Wet edges of pastry with water by dabbing your finger.
- Gently fold pastry over and press together to seal. Press with the tines of a fork around the crescent shape then cut off excess dough, if needed. Transfer the gluten-free empanada to the parchment-lined baking sheet and repeat with remaining dough and fillings, spacing at least 1 inch apart.
- This process may be done with smaller amounts of dough and filling to make more empanadas, or larger amounts of dough and filling to make fewer empanadas.
- Brush gluten free empanadas with beaten egg wash and prick with a fork to vent before baking.
- Bake in preheated oven for 15-20 minutes, rotating the trays halfway through to promote more even baking.
Video
Notes
May make ahead and freeze empanadas before
baking on trays, then transfer to freezer bags once frozen (they will keep for
3 weeks). For vegan egg replacer, I used VOR Aquafaba Powder: 1/3 tsp powder + 3 Tbs. water
baking on trays, then transfer to freezer bags once frozen (they will keep for
3 weeks). For vegan egg replacer, I used VOR Aquafaba Powder: 1/3 tsp powder + 3 Tbs. water
Nutrition Facts
Gluten Free Empanadas Recipe
Serving Size
1
Amount per Serving
Calories
270
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
5
g
Cholesterol
42
mg
14
%
Sodium
375
mg
16
%
Carbohydrates
36
g
12
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.