When I’m looking for something a little different to serve for dinner, I reach for these gluten-free empanadas. Crisp, buttery gluten-free dough stuffed with a seasoned beef filling is so comforting and delicious!

Gluten-Free Beef Empanadas Recipe

Empanadas are baked or fried turnovers stuffed with a (usually savory) filling. I made mine with a classic Mexican-spiced beef filling for a satisfying meal. These gluten-free empanadas are so delicious, you won’t even notice that they’re gluten-free!

Ingredients

• Gluten-Free All-Purpose Flour with Xanthan Gum: Gives the empanada dough its structure.
• Granulated Sugar: Adds a touch of sweetness to the dough.
• Salt: Enhances the natural flavor of the dough and balances the sweetness.
• Butter: Makes the dough moist and tender. Make sure to use cold butter straight from the refrigerator for the best results.
• Eggs: Help bind the dough together.
• Milk: Adds moisture to the dough.
• Vegetable Oil: Helps cook the veggies and meat without burning them.
• White Onion: Adds a sweet and earthy flavor to the filling.
• Diced Green Chilis: Add a mild spice to the dish.
• Ground Beef: I like 85-90% lean ground beef for this recipe.
• Tomato Paste: Adds an umami flavor to the meat.
• Spices: Fresh thyme, dried oregano, ground paprika, ground cumin, and salt enhance the overall flavor of the filling.
• Gluten-Free Chicken Broth: Adds moisture to the filling.

Step by Step Instructions

1. Combine the flour, sugar, and salt in a mixing bowl. (pic 1)
2. Whisk together the eggs and milk in a separate bowl.
3. Add the cold and cubed butter into the dough and use your hands to mix until crumbly. (pic 2)
4. Add in the egg mixture and mix until a dough forms. (pic 3)
5. Wrap the dough in plastic wrap and chill for 30 minutes.
6. Meanwhile, sauté the onion with the oil in a skillet over medium heat.
7. Add in the garlic and ground beef and cook until the beef is cooked through and no longer pink.
8. Add in the tomato paste and sauté for 1 minute.
9. Add in all ingredients and simmer for about 5 minutes or until liquid is absorbed. (pic 5)
10. Preheat the oven to 400°F.
11. When the dough is ready, roll it out to about ¼ inch thick on a generously floured piece of parchment paper. (pic 4)
12. Use a 4-inch round cookie cutter and cut into circles. You should get about 10 circles.
13. Scoop the filling (about 1-2 tablespoons) onto the prepared dough. (pic 6)
14. Fold over and use a fork to seal the edges. (pic 7)
15. Place the prepared empanadas on a baking sheet lined with parchment paper. Brush the tops with either oil or a beaten egg.
16. Bake for 20-25 minutes or until golden brown. (pic 8)
17. Serve warm with guac or your favorite dip and enjoy!

Tips and Suggestions

• Don’t skip chilling the dough. If the dough is too warm, the butter will melt out, creating a greasy empanada.
• Drain any excess fat from the meat before adding seasonings so the filling isn’t greasy.
• Don’t overfill the empanadas, or they will burst in the oven.
• Press the edges firmly with the tines of a fork to seal.

Why Is My Empanada Dough Dry and Crumbly?

If your dough is dry and crumbly, it may need more time to rest in the refrigerator or a bit more milk to help it come together. I recommend adding milk a tablespoon at a time until the dough just holds together, then chilling to allow it to hydrate fully.

Can I Deep Fry These Empanadas?

I have not tried deep frying these gluten-free empanadas, so I do not recommend it.

Storage Instructions

Store leftover empanadas in an airtight container in the refrigerator for up to 4 days. I recommend reheating in a 350°F oven for 5-10 minutes, or until warmed through. You can also freeze the empanadas for up to 3 months. Let thaw overnight in the refrigerator before reheating.

These gluten-free empanadas are simple to make and oh-so flavorful! The whole family will be begging for more!

More Gluten-Free Dinner Recipes to Try!

• Gluten-Free Meatballs
• Gluten-Free Lasagna
• Gluten-Free Meatloaf
• Gluten-Free Fried Chicken
• …More Gluten-Free Dinner Recipes!