Description
Delicious gluten-free empanadas featuring a flaky homemade dough filled with a savory mixture of cooked chicken, sautéed onions, bell peppers, and melted cheese. Perfectly baked to a golden finish with an optional crispy fried alternative, these empanadas cater to those seeking gluten-free comfort food without sacrificing flavor.
Ingredients
Units
Scale
Dough
- 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
- 1 cup cooked, shredded chicken (or any preferred filling)
- 1 cup cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup finely chopped onions
- 1/2 cup diced bell pepper
- 1 tsp cumin (optional)
Assembly
- 1 large egg (for egg wash)
- Oil for frying (optional)
Instructions
- Prepare the Dough: In a mixing bowl, combine gluten-free all-purpose flour and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Incorporate Egg and Water: Beat one large egg and add it to the flour and butter mixture. Gradually add cold water, starting with 1/4 cup, mixing until a dough ball forms. Add more water if necessary, but the dough should be firm and pliable.
- Chill the Dough: Wrap the dough ball tightly in plastic wrap and refrigerate for 30 minutes to allow it to firm up for easier handling.
- Prepare the Filling: In a skillet over medium heat, sauté finely chopped onions and diced bell peppers until softened. Add the cooked shredded chicken and optional cumin, stirring well to combine and heat through.
- Add Cheese and Cool: Remove the skillet from heat and stir in the cheese until it begins to melt evenly into the filling. Allow the mixture to cool slightly before assembling to prevent soggy dough.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the empanadas.
- Roll and Cut Dough: On a floured surface (using gluten-free flour), roll out the chilled dough to about 1/8 inch thickness. Use a round cutter to create circular dough discs suitable for individual empanadas.
- Fill and Seal: Place a spoonful of the cooled chicken and cheese filling on one half of each dough circle. Fold the other half over the filling to form a half-moon shape and seal the edges by pressing with a fork or pinching tightly to ensure no filling escapes during baking.
- Egg Wash: Place the formed empanadas on a baking sheet lined with parchment paper. Beat the remaining egg and brush it generously over the empanada surfaces for a glossy, golden finish.
- Bake the Empanadas: Bake in the preheated oven for 20 to 25 minutes, or until the empanadas are golden brown and the crust is cooked through.
- Optional Frying: For a crispier texture, these empanadas can alternatively be fried. Heat oil in a deep pan and fry the empanadas until golden brown on both sides, then drain on paper towels.
Notes
- Ensure the water is added gradually to the dough; too much can make it sticky and hard to shape.
- Chilling the dough is essential for easier rolling and prevents cracking.
- Feel free to swap chicken with beef, vegetables, or any preferred filling to customize your empanadas.
- If frying, use a neutral oil with a high smoke point like vegetable or canola oil.
- Make sure to seal the edges tightly to avoid filling leaking during cooking.
- Allow baked empanadas to cool for a few minutes before serving as filling will be hot.
