Gluten Free Chicken and Cheese Empanadas Recipe

Introduction

These gluten-free empanadas offer a delicious twist on a classic savory treat. Made with a tender, flaky crust and filled with flavorful chicken, cheese, and vegetables, they are perfect for a snack or meal. Whether baked or fried, they’re sure to satisfy your cravings.

Ingredients

• 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
• 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)
• 1 large egg (for egg wash)
• Oil for frying, if desired

Instructions

1. Step 1: In a mixing bowl, combine gluten-free flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Step 2: Beat the egg and mix it into the flour mixture. Gradually add cold water, starting with 1/4 cup, until the dough comes together into a ball.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and firm up.
4. Step 4: Meanwhile, prepare the filling by sautéing onions and bell peppers in a skillet over medium heat until softened.
5. Step 5: Add the cooked shredded chicken and cumin to the skillet, stirring to combine. Remove from heat and mix in the cheese until melted slightly. Let the filling cool.
6. Step 6: Preheat your oven to 375°F (190°C).
7. Step 7: On a lightly floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter to cut out circles.
8. Step 8: Place a spoonful of filling on one half of each dough circle, fold the other half over, and seal the edges by pressing with a fork or pinching together.
9. Step 9: Place the empanadas on a parchment-lined baking sheet. Brush each with a beaten egg to help them brown.
10. Step 10: Bake for 20-25 minutes or until golden brown. Alternatively, fry the empanadas in hot oil until crispy and golden.

Tips & Variations

• Try different fillings such as ground beef, sautéed vegetables, or black beans for variety.
• Adding a pinch of smoked paprika or chili powder can enhance the flavor of the filling.
• If you don’t have a round cutter, use a small bowl or cup to cut the dough circles.
• For extra crispiness, fry in oil instead of baking and drain on paper towels.

Storage

Store baked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispness. Unbaked empanadas can be frozen on a tray, then transferred to a freezer bag for up to 1 month; bake from frozen, adding a few extra minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gluten-free flour for this recipe?

Yes, a good-quality gluten-free all-purpose flour blend works well. Make sure it contains xanthan gum or another binder for the best texture.

Can I bake these without an egg wash?

Yes, you can skip the egg wash if desired. The empanadas will still bake well but might be less shiny and golden on top.

Gluten Free Chicken and Cheese Empanadas Recipe

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★★★★★

4.9 from 102 reviews

These Gluten Free Empanadas are a delicious and hearty treat featuring a flaky gluten-free dough filled with a savory chicken, cheese, and vegetable mixture. Perfectly baked to golden perfection or optionally fried for extra crispiness, this recipe offers a tasty gluten-free alternative to traditional empanadas, suitable for a snack, appetizer, or light meal.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 empanadas 1x
• Category: Snack
• Method: Baking
• Cuisine: Latin American
• Diet: Gluten Free

Ingredients

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Dough Ingredients

• 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 Ingredients

• 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)

Egg Wash and Cooking

• 1 large egg (for egg wash)
• Oil for frying, if desired

Instructions

1. Prepare the Dough: In a mixing bowl, combine 2 cups of gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in the cold, cubed unsalted butter (1/2 cup) using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Beat 1 large egg and mix it into the flour and butter mixture. Gradually add 1/4 to 1/2 cup cold water as needed until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and firm up.
2. Make the Filling: Heat a skillet over medium heat and sauté 1/2 cup finely chopped onions and 1/2 cup diced bell pepper until softened. Add 1 cup cooked, shredded chicken and 1 teaspoon cumin (optional), stirring to combine. Remove from heat and stir in 1 cup cheese (cheddar, mozzarella, or your favorite) until melted. Let the filling cool slightly before assembling.
3. Assemble the Empanadas: Preheat your oven to 375°F (190°C). On a gluten-free flour-dusted surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter to cut circles from the dough. Place a spoonful of the filling on one half of each circle, then fold the other half over the filling. Seal the edges securely by pinching together or pressing with a fork to prevent filling leakage.
4. Egg Wash and Bake: Line a baking sheet with parchment paper and arrange the assembled empanadas on it. Beat 1 large egg and brush it over the empanadas to give them a golden, shiny finish when baked. Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown. Alternatively, for a crispier texture, you can fry them in hot oil until golden and cooked through, about 3-5 minutes per side.

Notes

• Use gluten-free all-purpose flour blend that contains xanthan gum or add it separately to help bind the dough.
• Adjust water quantity as needed since gluten-free flour blends absorb liquids differently.
• Filling options are versatile; substitute chicken with beef, vegetables, or beans for variety.
• To freeze empanadas, assemble them and freeze on a baking sheet, then transfer to a container. Bake from frozen, adding extra cooking time.
• For dairy-free version, substitute cheese with vegan cheese alternatives.

Keywords: Gluten Free Empanadas, Chicken Empanadas, Gluten Free Snack, Latin American Snack, Baked Empanadas, Dairy Friendly Empanadas