Gluten-Free Empanadas Recipe: Crispy, Flavorful Turnovers

These gluten-free empanadas are incredible — flaky, savory pockets that have earned over 35,000 shares on Pinterest for a reason.

This post may contain affiliate links. Please see my disclosure page for details. Recipe last updated November 2022.

About Empanadas

Empanadas are flaky, savory pockets of dough filled with a variety of ingredients. They can be made with wheat or corn, but this version is carefully adapted to be gluten-free without sacrificing flakiness and flavor.

These handheld pastries are especially common in Argentina and many Spanish-speaking countries. Fillings vary by region, but a classic combination is seasoned ground beef, melted cheese, onions, and spices — the filling this recipe highlights.

About This Gluten-Free Empanada Recipe

When I first experimented with gluten-free empanadas in 2020, many store-bought doughs and frozen crusts fell short. After testing multiple options, one gluten-free flour blend consistently gave the best texture and flavor: Cup4Cup. This recipe is developed and tested using that blend to deliver a tender, flaky pastry similar to traditional empanada dough.

The Gluten-Free Flour Blend For Empanadas

Cup4Cup is a versatile gluten-free blend that performs well in pastries, breads, and delicate doughs. It contains milk powder, so it is not dairy-free. If you substitute another gluten-free blend, results can differ — some blends produce a drier or more crumbly dough. For the most consistent flaky empanadas, this recipe is optimized for Cup4Cup.

Ingredients You’ll Need For Gluten-Free Empanadas

For the pastry dough:

• Gluten-free flour blend: Cup4Cup recommended (contains milk powder).
• Granulated sugar: Adds texture and subtle sweetness.
• Salt: Kosher salt preferred.
• Unsalted butter: Cold and cubed to create flaky layers.
• Egg: Used in the dough and for eggwash.
• Buttermilk: Binds the dough. Substitute with equal parts dairy-free milk and dairy-free yogurt if needed (¼ cup + ¼ cup for this recipe).

For the beef filling:

• Ground beef: Main protein (ground turkey works as a substitute).
• Onion & garlic: Aromatics for flavor.
• Ketchup: Adds moisture and helps bind the filling.
• Spices: Oregano, cumin, and paprika for depth.
• Cheese: Freshly grated cheddar and Colby Jack (½ cup total) for gooey texture.

How To Make Gluten-Free Empanadas

Make the dough first so it can chill while you prepare the filling.

1. Whisk together the gluten-free flour blend, sugar, and kosher salt in a large bowl.
2. Add cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter.
3. In a small bowl, whisk the egg with the cold buttermilk. Pour into the flour mixture and stir until the dough begins to come together. Switch to hands as needed and form a ball.
4. Wrap the dough and refrigerate for at least 30 minutes (overnight is fine).
5. For the filling: melt butter in a skillet over medium heat, sauté the diced onion 4–5 minutes, then add ground beef and spices. Cook until browned, drain excess fat, return to low heat, add garlic and ketchup, and cook a few more minutes. Remove from heat and stir in the grated cheese. Let cool.
6. When ready to assemble, let chilled dough sit 10–15 minutes at room temperature if it is too firm. Lightly flour a work surface with gluten-free flour and roll the dough to about 1/8 inch thick.
7. Cut circles (3-inch for small, up to 6-inch for larger empanadas). Place circles on lined baking sheets.
8. Add about 1 teaspoon of filling to each circle, brush the edge with eggwash, fold into a half-moon, and seal. Crimp edges with a fork. Cut a small steam slit on top.
9. Brush with eggwash and bake at 350°F for 20–22 minutes until golden. Alternatively, pan-fry 3–4 minutes per side for a crisp finish.

Kitchen Tools To Help Make Empanadas

Useful tools include baking sheets or jelly roll pans and silicone baking mats as a reusable alternative to parchment. A rolling pin, round cutter or glass, pastry brush, and a box grater for grating cold butter or cheese are also helpful.

Frequently Asked Questions

Can I bake or fry these empanadas?

Yes. Baking is easier and yields a golden, flaky result. Frying is traditional in many regions and gives a crisp exterior — pan-fry in oil for 3–4 minutes per side if you prefer.

Can I make these dairy-free?

Possibly. Because this recipe is developed with a flour blend that contains milk powder, full dairy-free conversion requires a dairy-free flour blend, vegan butter, and a buttermilk substitute. Results may vary; leave a comment if you need troubleshooting tips.

Can I Use A Different Gluten-Free Flour Blend?

You can try other blends, but Cup4Cup is recommended for the best flaky, buttery texture. Other blends like Bob’s Red Mill 1:1 or King Arthur Measure for Measure may work but can produce a less flaky or less golden result. Better Batter or GF Jules are alternative blends to consider.

Can I Make This Recipe With Almond or Coconut Flour?

No. Single-ingredient flours like almond or coconut do not behave like a gluten-free blend and will not replicate the same texture. Use a blend specifically formulated to replace all-purpose flour.

For more tips on gluten-free baking, check the blog’s baking tips post.

Tips For Making Gluten-Free Empanadas

• Avoid making pastry on a hot day — cooler temperatures keep the butter solid and dough manageable.
• Measure flour accurately: spoon into the cup and level off if not weighing ingredients.
• Allow at least two hours from start to finish; the dough needs time to rest and chill.
• If the dough is too cold and crumbly after chilling, let it warm 10–15 minutes and knead briefly until smooth.
• Flour your work surface and tools sparingly to prevent sticking, using the same gluten-free flour blend.
• If the dough becomes too warm while working, refrigerate for 30 minutes to firm it up before continuing.

How To Store Empanadas

Store cooked empanadas covered in the refrigerator for 2–3 days. Reheat in the oven or microwave before serving.

Freezing Gluten-Free Empanadas

Freeze shaped but uncooked empanadas on a baking sheet until solid, then transfer to an airtight container or zipper bag for up to 3 months. Defrost overnight in the refrigerator before baking or frying.

How To Serve Empanadas

Empanadas pair well with chimichurri, sofrito, tomato-based dips, or a cilantro-lime sauce. They make a great appetizer or party food, and the filling is delicious on its own.

These empanadas require time and patience but reward you with flaky, flavorful results. Allow about two hours to make them from start to finish and enjoy!

Gluten-Free Empanadas Recipe

Gluten-Free Empanadas

Yield: 25-30 small empanadas

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 2 hours 5 minutes

Ingredients

For the Dough

• 3 cups gluten-free flour blend (Use Cup4Cup for best results)
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1 cup unsalted butter, cubed and cold
• 1 large egg
• ½ cup cold buttermilk

For the Filling

• ¾ lb ground beef
• 1 small sweet onion, diced
• 1 tablespoon unsalted butter
• 1 teaspoon dried oregano
• ¼ teaspoon paprika
• ½ teaspoon cumin
• 1 teaspoon minced garlic
• 1–2 tablespoons ketchup
• ½ cup shredded cheddar & Colby Jack cheese (¼ cup of each)
• ¼–½ teaspoon salt, to taste
• ¼ teaspoon black pepper

For the Eggwash

• 1 large egg beaten with 1 teaspoon water

Instructions

Prepare the dough first so it has time to chill while you prepare the filling. Chill the butter ahead of time for best texture.

1. Combine gluten-free flour, sugar, and salt in a large bowl. Add cold butter and cut in until the mixture resembles a coarse meal with pea-sized butter pieces. Make a well in the center.
2. Whisk egg and buttermilk in a small bowl. Slowly add to the flour, stirring until the dough thickens and can be formed into a ball. Wrap and refrigerate 30 minutes or overnight.
3. For the filling: Melt 1 tablespoon butter in a skillet over medium heat. Sauté onion 4–5 minutes, add ground beef and spices, and cook until browned. Drain fat, return to low heat, add garlic and ketchup, cook 3–4 minutes, then remove from heat and stir in cheese. Cool.
4. Remove dough from the fridge and let sit 10–15 minutes if too firm. Preheat oven to 350°F. Lightly flour a surface and roll dough to 1/8 inch thick.
5. Cut circles (3-inch for small empanadas). Place circles on lined baking sheets, add ~1 teaspoon filling to each, brush edges with eggwash, fold, and seal. Crimp edges and cut a small slit on top for steam.
6. Brush with eggwash and bake 20–22 minutes until golden brown. Alternatively, pan-fry 3–4 minutes per side.

Notes

Flour: This recipe is formulated for Cup4Cup. Substitutions may require adjusting liquid or flour amounts. Use a gluten-free blend, not a single grain flour.

Cheese: Grate your own cheese for best melting and texture — avoid pre-shredded.

Storage & Freezing: Store cooked empanadas in the fridge for 2–3 days. Freeze shaped uncooked empanadas on a sheet until solid, then transfer to a sealed container for up to 3 months. Defrost overnight before baking.

Frying: Pan-fry in oil of choice for about 3–4 minutes per side if you prefer a fried empanada.

Nutrition Information (per serving)

Calories 409
Total Fat 26g
Carbohydrates 30g
Protein 15g

Nutrition estimates are provided for convenience and may vary based on ingredients and portion size.

Have you ever tried gluten-free empanadas?

What would be your ideal filling — more beef & cheese or perhaps chicken or vegetables?

Share your thoughts or questions in the comments below!