Gluten-Free Argentinian Empanadas

Ingredients

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• 2 cups ground beef or chicken, cooked and seasoned
• 1 cup diced onion, sautéed until translucent
• 0.5 cup diced bell pepper (any color), sautéed until tender
• 2 tbsp olive oil
• 1 tbsp fresh chopped parsley
• 1 tsp smoked paprika Shop
• 0.5 tsp cumin Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 package gluten-free empanada discs or homemade gluten-free pastry dough
• 1 egg, beaten (for egg wash)

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If using store-bought gluten-free empanada discs, have them ready; if making your own dough, prepare it according to your preferred gluten-free recipe and roll it out thinly, cutting into 6-inch circles.
2. 2 In a large bowl, combine the cooked ground beef or chicken, sautéed diced onion, and sautéed bell pepper. Add the fresh chopped parsley, smoked paprika, cumin, salt, and black pepper, mixing everything thoroughly until well combined and fragrant.
3. 3 Spoon about 2-3 tablespoons of the filling onto one half of each gluten-free empanada disc, leaving a small border around the edge. Moisten the edges of the dough with a little water or the beaten egg wash to help seal them.
4. 4 Fold the other half of the dough over the filling to create a half-moon shape, pressing down firmly to seal the edges. Crimp the edges with a fork or by folding and pressing to ensure the filling stays inside during baking, aiming for a secure seal.
5. 5 Place the sealed empanadas onto the prepared baking sheet. Brush the tops of each empanada with the beaten egg wash to give them a golden sheen as they bake. Bake for approximately 20-25 minutes, or until the crust is golden brown and appears crisp.
6. 6 Allow the gluten-free Argentinian empanadas to cool slightly on the baking sheet for a few minutes before serving. They are best enjoyed warm, offering a delightful aroma and satisfying crunch.

Nutrition (per serving)

Tips & Notes

• Let the filling cool completely before you fill the discs. Warm filling softens gluten-free dough and makes the edges hard to seal.
• Don't overfill: 2-3 tablespoons per disc, as step 3 says. Press out the air before crimping so the empanadas don't burst in the oven.
• Gluten-free dough cracks when cold. Let the discs sit at room temperature for a few minutes until they bend without splitting, and check they are labeled gluten-free.

Common questions