Gluten Free Beef & Cheese Empanadas

If you’ve been looking for a good gluten free empanada recipe, you’re in the right place. I’ve tested this one many times and it comes out great every single time.

These beef and cheese empanadas have a golden, flaky crust made with gluten free flour. You really can’t tell the difference from regular empanadas, and that’s exactly the point.

The filling is a mix of seasoned ground beef and melted cheddar cheese. It’s simple but hits all the right notes.

I love making a big batch of these because they work for lunch, dinner, or even as a snack. They also reheat really well the next day.

The recipe is straightforward and doesn’t require any fancy ingredients or techniques. Let’s get into it.

Why You’ll Love This Recipe

They’re Gluten Free and Actually Delicious – These empanadas are made with gluten free all-purpose flour, so you can enjoy a classic handheld favorite without worrying about gluten. The dough bakes up golden and flaky, and you’d never guess it’s gluten free.

Perfectly Portable – Empanadas are one of the best grab-and-go foods out there. Pack them in a lunchbox, bring them to a picnic, or just eat them on the couch while watching your favorite show.

Beef and Cheese Is a Winning Combo – Seasoned ground beef paired with melty cheddar cheese is the kind of filling that makes everyone happy. Every bite is savory, cheesy, and seriously satisfying.

Simple Ingredients You Can Actually Find – There’s nothing weird or hard to track down on this ingredient list. Ground beef, cheddar cheese, onion, cumin, butter, and gluten free flour are all easy to grab at any grocery store.

Ingredients

For the Dough

• 2 1/2 cups Gluten Free All-Purpose Flour
• 1/2 tsp Salt
• 1/2 cup Cold Butter
• 1 large Egg
• 1/3 cup Ice Water

For the Filling

• 1/2 lb Ground Beef
• 1/2 cup Diced Onion
• 1 tsp Cumin
• 1/2 tsp Salt
• 1 cup Shredded Cheddar Cheese

How to Make

Step 1

In a food processor, pulse the gluten free all-purpose flour, salt, and cubed cold butter until coarse crumbs form. Add the egg and ice water, pulsing until a dough ball forms. Wrap and chill for 30 minutes.

Step 2

In a skillet, cook the ground beef and diced onion over medium heat until browned. Drain grease, add the cumin and salt, and let cool completely before mixing in the shredded cheddar cheese.

Step 3

Preheat the oven to 400 degrees fahrenheit and line a baking sheet with parchment paper.

Step 4

Roll out the chilled dough between parchment paper to 1/8 inch thick. Use a 4-inch round cutter to cut out dough circles.

Step 5

Place a spoonful of the beef filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges tightly with a fork.

Step 6

Place on the baking sheet, lightly brush with an egg wash if desired, and bake for 18 to 20 minutes until golden brown.

Helpful Tips

Keep the Butter Ice Cold

Cut your butter into small cubes and put it back in the fridge (or even the freezer for 10 minutes) before you add it to the food processor. The colder the butter, the flakier your dough will turn out.

If the butter gets soft and melty while you’re working with it, the dough will be greasy and flat instead of light and flaky. Cold butter creates little pockets of steam in the oven, and that’s what gives you that nice texture.

Same goes for the water. Use actual ice water, not just cold tap water. Drop a few ice cubes in a cup of water and measure from that.

Don’t Skip Chilling the Dough

That 30 minutes in the fridge isn’t optional. Gluten free dough needs time to firm up and hydrate so it holds together when you roll it out. If you skip this step, it will crack and fall apart on you.

If you have the time, even 45 minutes to an hour works great. Wrap it tightly in plastic wrap so it doesn’t dry out on the edges.

If you’re prepping ahead, you can make the dough the night before and keep it in the fridge. Just let it sit on the counter for about 5 minutes before rolling so it’s not rock hard.

Cool the Filling Before Adding Cheese

After you cook the beef and onion, let the mixture cool down completely before you stir in the shredded cheddar. If the meat is still hot, the cheese will melt right into it and you’ll end up with a greasy clump instead of a nice cheesy filling.

Spread the cooked beef out on a plate to help it cool faster. Once it’s no longer warm to the touch, then mix in the cheese so you get distinct little pockets of melted cheddar inside the empanada after baking.

You Might Also Like

• Gluten Free Brazilian Cheese Bread
• Gluten Free Cheddar Jalapeno Bread
• Gluten Free Churro Bites
• Gluten Free Crispy Chicken Tenders
• Gluten Free Mediterranean Flatbread

Frequently Asked Questions

Why does the butter need to be cold?

Cold butter is the secret to a flaky, tender empanada dough. When small pieces of cold butter hit the hot oven, they create little pockets of steam that give the pastry its flaky layers.

If the butter is warm or soft, it melts into the flour before baking and you end up with a dough that’s dense and tough instead of light and flaky. Cut the butter into small cubes and keep it in the fridge until you’re ready to use it.