Gluten Free Chicken Empanadas (Printable)
Tender shredded chicken in a flaky gluten-free pastry, baked until golden for an easy handheld Latin American favorite.
# What You'll Need:
→ 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 unsalted butter, cold and 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 green olives, chopped, optional
20 - 2 tablespoons fresh cilantro or parsley, chopped
# Directions:
01 - In a large mixing bowl, whisk together gluten-free flour blend, salt, and baking powder.
02 - Add cold cubed butter and cut into dry mixture using a pastry cutter or fork until a crumbly texture forms.
03 - Add 1 egg, apple cider vinegar, and 1/4 cup cold water to the bowl. Mix just until dough begins to come together, adding more water one tablespoon at a time if needed.
04 - Shape dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
05 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes.
06 - Add diced red bell pepper, ground cumin, smoked paprika, oregano, optional chili powder, salt, and black pepper. Cook for 2 minutes, stirring occasionally.
07 - Stir in shredded chicken and tomato sauce. Cook until mixture is heated through and slightly thickened, about 3–4 minutes, then remove from heat. Fold in chopped olives and fresh cilantro or parsley. Allow filling to cool to room temperature.
08 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
09 - On a lightly floured surface, roll dough to 1/8-inch thickness. Using a 4- to 5-inch round cutter, cut dough into circles.
10 - Place 2 tablespoons chicken filling in the center of each dough circle. Fold in half to create a half-moon shape, sealing the edges by pressing firmly and then crimping with a fork.
11 - Transfer empanadas to lined baking sheet. Beat remaining egg and gently brush over tops for a golden crust.
12 - Bake in the preheated oven for 20–25 minutes, or until golden brown. Allow to cool briefly before serving.
# Expert Tips:
01 -
- The gluten-free crust stays tender and flaky, as if you never gave up gluten at all.
- This savory chicken filling tastes even better the next day (if you manage to save any).
02 -
- If the dough feels sticky or cracks easily, a few drops of extra water—and a little patience—make all the difference.
- Be sure to let the filling cool before assembling, or the dough can melt and become tricky to handle.
03 -
- Letting the dough rest in the fridge gives the butter time to chill—don’t skip this step.
- Brushing with egg wash just before baking transforms the color and texture.