Gluten Free Chicken Empanadas (Printable Version)
Flaky gluten-free pastry filled with seasoned shredded chicken, olives and cilantro—golden handheld.
# What You'll Need:
→ For the Dough
01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon salt
03 - 1 teaspoon baking powder
04 - 1/2 cup cold unsalted butter, cubed
05 - 2 large eggs, divided
06 - 1/4 cup cold water, plus more as needed
07 - 1 teaspoon apple cider vinegar
→ For the Chicken Filling
08 - 2 cups cooked chicken breast, shredded
09 - 1 tablespoon olive oil
10 - 1 small onion, finely chopped
11 - 2 cloves garlic, minced
12 - 1/2 red bell pepper, diced
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1/4 teaspoon chili powder (optional)
17 - Salt and freshly ground black pepper, to taste
18 - 1/4 cup tomato sauce
19 - 1/4 cup chopped green olives (optional)
20 - 2 tablespoons chopped fresh cilantro or parsley
# Directions:
01 - In a large mixing bowl, whisk together gluten-free flour blend, salt, and baking powder until evenly distributed.
02 - Add cold cubed butter to flour mixture and use a pastry cutter or fork to blend until the mixture forms coarse crumbs.
03 - Add one egg, apple cider vinegar, and cold water to the bowl. Mix until dough begins to form. If the dough appears dry, add extra water, one tablespoon at a time, until just cohesive. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
04 - Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing for about 3 minutes until softened.
05 - Add diced red bell pepper, ground cumin, smoked paprika, dried oregano, and optional chili powder. Season with salt and pepper and cook for 2 minutes until fragrant.
06 - Stir in shredded chicken breast and tomato sauce. Cook for 3 to 4 minutes, stirring to ensure the mixture heats through and slightly thickens. Remove from heat, then fold in chopped green olives and cilantro or parsley. Allow filling to cool to room temperature.
07 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
08 - Lightly dust a work surface with gluten-free flour. Roll chilled dough to approximately 1/8-inch thickness. Using a 4- to 5-inch round cutter, cut out circles.
09 - Place 2 tablespoons chicken filling in the center of each dough circle. Fold the dough over to form a half-moon, gently pressing edges to seal. Crimp edges with a fork for a secure closure.
10 - Arrange empanadas on the parchment-lined baking sheet. Beat the remaining egg and lightly brush the tops of each empanada. Bake for 20 to 25 minutes or until pastry is golden. Let cool slightly before serving.
# Expert Hints:
01 -
- The dough bakes up unexpectedly flaky and holds together like a secret you can actually share with gluten-eating friends.
- You can freeze a whole tray and bake them off spontaneously for a snack or dinner rescue.
02 -
- I once rushed the dough and skipped the chill—big mistake: it turned sticky and hard to handle.
- Adding cold butter in chunks, not melted, is the trick to flaky layers even with gluten-free flour.
03 -
- Chill the shaped empanadas for 10 minutes before baking to help seal the edges and get better flakiness.
- Brushing the tops with egg wash after 10 minutes in the oven makes them extra glossy and golden.