Ingredients
Scale
- 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
- Prepare the Dough: In a bowl, whisk the flour and salt. Cut in the cold, cubed butter until it resembles coarse crumbs. Beat one egg, add it, then add cold water gradually until a cohesive dough forms. Gather into a disk, wrap, and chill for 30 minutes.
- Make the Filling: Sauté onions and bell pepper in oil until softened, about 5 minutes. Stir in shredded chicken and cumin, if using. Remove from heat and fold in cheese, allowing it to cool.
- Assemble the Empanadas: Roll chilled dough to 1/8-inch thickness. Cut rounds, place filling in the center, fold, and crimp edges. Keep shapes tight to avoid leaks.
- Egg Wash and Bake: Preheat the oven to 400°F (200°C). Brush each empanada with beaten egg and bake for 18–22 minutes until golden. Alternatively, fry in hot oil until crisp.
Notes
For a dairy-free option, substitute cheese with a dairy-free alternative and use olive oil in the dough. For a lower-fat version, trim the butter by 20%.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: Latin American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 empanada
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg