Gluten Free Chicken Empanadas (Printable Version)
Flaky gluten-free pastry pockets filled with seasoned shredded chicken, peppers and olives; baked until golden.
# What You 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 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
→ 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
# Directions:
01 - In a large mixing bowl, whisk together gluten-free flour blend, salt, and baking powder until well blended.
02 - Add cubed cold unsalted butter. Cut into flour using a pastry cutter or fork until mixture forms coarse crumbs.
03 - Add 1 large egg, apple cider vinegar, and cold water. Stir until dough just forms. If crumbly, add cold water one tablespoon at a time until cohesive.
04 - Shape dough into a disc, wrap in plastic, and chill in the refrigerator for 30 minutes.
05 - Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; cook for 3 minutes until softened.
06 - Stir in diced red bell pepper, ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper. Cook for 2 minutes.
07 - Mix in shredded chicken breast and tomato sauce. Cook until heated and slightly thickened, about 3–4 minutes. Remove from heat, then add chopped green olives and fresh cilantro or parsley. Cool to room temperature.
08 - Set oven to 400°F. Line a baking sheet with parchment paper.
09 - On a lightly floured surface, roll dough to 1/8-inch thickness. Cut out 4- to 5-inch circles using a round cutter or glass.
10 - Place 2 tablespoons chicken filling in the center of each dough circle. Fold over to create a half-moon shape. Press edges to seal and crimp with a fork.
11 - Arrange filled empanadas on the prepared baking sheet. Beat remaining egg and brush lightly over tops.
12 - Bake empanadas for 20 to 25 minutes or until golden brown. Cool briefly before serving.
# Expert Tips:
01 -
- This gluten-free dough bakes up so golden and crisp that no one will miss the wheat—I promise, you can keep it your little secret.
- Every bite delivers comfort, portability, and a balance of flavors that suits nearly any occasion, from picnics to late-night snacks.
02 -
- If you rush the chilling step, the dough will become sticky and impossible to handle—patience always wins here.
- The first time I didn’t let the filling cool, the steam split my empanadas—lesson learned, always let it reach room temperature.
03 -
- Always taste the filling before assembling: seasoning can vanish once it’s inside pastry, so don’t be shy with salt and spices.
- Chill everything—dough, filling, even your rolling pin if you can—for the neatest, flakiest result.