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Gluten Free Vegetarian Empanadas

Updated: Jun 3

These gluten free vegetarian empanadas are slightly crispy on the outside and full of flavor on the inside. I served with a fun dipping sauce. My husband loved the filling and the empanadas and has already asked me to make more!

You can save some dough in the refrigerator wrapped in saran wrap. I made Gluten Free Pierogis with some leftover dough.

A fun, inexpensive dinner the family will enjoy. Great to have for lunch the next day.

How to Make the Dough:

In a large bowl add flour, xanthan gum, powdered buttermilk and salt. Whisk to combine.

Gluten Free Pasta Primavera in Oil and Garlic. For more gluten free pasta recipes, check out my category Gluten Free Pasta.

Add the cold butter and use a pastry cutter or fork and then your hands to mix well. It should look similar to sand once completely mixed.

Add the applesauce, lemon juice and milk. Combine until the dough comes together. If necessary, add water a little at a time until the dough can be rolled into a ball. The dough will be sticky. That's okay.

Flatten dough slightly. Wrap in saran wrap and refrigerate, allowing it to rest for 30 minutes.

How to Make the Filling:

While dough is resting, make your filling. Coat your frying pan with olive oil and set to medium heat. Add the onions and cook until soft. Add the beans, and cook until onions and beans are hot. Using a potato masher, mash the beans .Add garlic powder, onion powder and salt.

Make rice according to package directions. Mix rice into the pan with the beans. Add the cubed cheese and butter and mix well. Take off the heat and set aside.

How to put Empanadas Together:

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Spray the parchment paper lightly with olive oil.

Remove the dough from the refrigerator and lightly flour a clean, dry surface. Roll the dough out fairly thin. Cut circular holes into the dough and place the cut out circles onto the parchment paper sprayed lightly with olive oil.

Reroll the dough and keep cutting circles until you have used up all the dough.

Place about 1/2 teaspoon of filling in the center of each circle. Add a piece of pepper. Brush some melted butter on the edge of the circle, then fold over to create half a circle. Crimp the edges very gently with your fingers.

Brush the empanadas with the melted butter and place into the oven. Bake for approximately 25 -30 minutes until golden brown. Serve with a dipping sauce.


How to Make the Dough:

3 cups gluten-free flour - I prefer King Arthur's Measure for Measure

1/4 cup powdered buttermilk

1/8 teaspoon xanthan gum

1 teaspoon salt

16 tablespoons cold butter, cubed

1/4 cup applesauce

1 teaspoon lemon juice

3/4 cup milk

water as needed

olive oil

How to Make the Filling:

olive oil

1 small yellow onion, diced

1 can black beans drained, rinsed and mashed

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 cup gluten free swiss cheese - cubed small

2 tablespoons butter

1/2 cup white rice - cooked according to package instructions

Roasted red peppers - cut into small strips - I make my own

Butter Glaze:

3 tablespoons butter, melted

click picture for link to link party.

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