Gluten Free Chicken and Cheese Empanadas Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
