Gluten Free Chicken Empanadas (Print version)
Flaky gluten-free pastry filled with savory shredded chicken, spices, and olives; baked until golden.
# What goes in:
→ 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 (1 for dough, 1 for egg wash)
06 - 1/4 cup cold water, plus additional as needed
07 - 1 teaspoon apple cider vinegar
→ 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 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
# Cooking steps:
01 - In a large bowl, mix gluten-free all-purpose flour blend, salt, and baking powder. Add cold unsalted butter and use a pastry cutter or fingers to blend until the mixture becomes crumbly.
02 - Add 1 large egg, apple cider vinegar, and cold water. Mix just until the dough comes together. If dough is too dry, gradually add more cold water, 1 tablespoon at a time. Press into a disc, wrap in plastic, and chill for 30 minutes.
03 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic for about 3 minutes until softened. Add diced red bell pepper, ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper. Cook for 2 minutes.
04 - Stir in shredded chicken breast and tomato sauce. Cook until mixture is heated through and slightly thickened, about 3 to 4 minutes. Remove from heat. Mix in chopped olives and cilantro or parsley. Let filling cool to room temperature.
05 - Set oven to 400°F. Line a baking sheet with parchment paper.
06 - Lightly dust a surface with gluten-free flour. Roll out dough to 1/8-inch thickness. Cut into 4- to 5-inch circles. Add 2 tablespoons of chicken filling to each circle.
07 - Fold dough over filling to form a half-moon shape. Press edges together and crimp with a fork to seal.
08 - Arrange empanadas on prepared baking sheet. Beat the remaining egg and lightly brush over tops. Bake for 20 to 25 minutes, or until golden brown. Allow to cool slightly before serving.
# Tips from flavorandfeast:
01 -
- The pastry is so tender, nobody will believe it’s gluten free (trust me—I kept it a secret at a party just to see the reactions).
- You can prep the filling ahead or freeze the dough for busy weeks, making these empanadas a lifesaver on hectic nights.
02 -
- If the dough seems crumbly, resist the urge to knead; a gentle patting together makes a flakier pastry.
- Letting the filling cool properly before assembling is non-negotiable—otherwise the dough gets sticky and hard to handle.
03 -
- Don’t skip the parchment paper—these empanadas are delicate before baking and parchment saves cleanup (and heartache).
- Brush the tops lightly with egg wash for deep golden color, but don’t overdo it to avoid soggy edges.