Gluten free empanada’s are not difficult to make. Just a little time consuming. Using a great store bought pie crust or home made one is absolutely vital. This is the first thing thing that will explode in your mouth when you bite into one. Then the spicy filling will hit next. Make these as an appetizer for your next party or set them out as part of a Tapas dinner.
I came up with this recipe because our local celiac support group was hosting a Food Faire Vendor Mixer. Living in the southwest, I decided to bring something that most people would not have anywhere else. So, gluten free empanada’s was born.
Everyone loved them! Whew!
Gluten Free Empanadas
Ready made Gluten Free Pie Crusts or Pie Crust Recipe here
2 chicken breast halves, grilled and cubed very small
1 can (15oz.) black beans, drained and washed
4 oz . diced green chilies
1 Tbsp. gluten free Mexican seasoning
1 tsp. garlic powder
1 tsp. dried parsley
1/4 bottle of San J gluten free Sweet &Tangy Marinade and Dipping sauce
Oil for frying
Make your gluten free pie crust. Wrap in plastic wrap and place in the freezer for 15 minutes to firm up.
Combine all of the filling ingredients together in a large bowl.
Divide your pie crust into fourths. Roll out one at a time and place the rest in a zip type bag so they don’t dry out.
Cut with a 4″ round biscuit cutter using parchment paper. Place about a 1/2 Tbsp. of filling in each circle. fold in half to form a moon shape and crimp the edges with the tines of a fork to seal.
Transfer to a baking sheet until you have all of them ready to go. Again, cover with plastic wrap until you have made them all. It’s okay to re-roll your pie crust scraps. No gluten means they won’t be tough so use up every last little bit.
Place them, covered with plastic wrap in the freezer for about 15 minutes to firm up the pie dough and help it stay together. Gluten free pie crust can be very crumbly. Freezing it for a little while keeps it from breaking apart when you drop the empanada’s into the oil.
When you are ready, place a dutch oven on the stove and heat up about “1 1/2 ” worth of oil. Drop a scrap of dough in to check if it’s hot enough. If the scrap starts to bubble and brown right away, good. If not , wait a little longer and try again.
Carefully lower each little bundle in the hot oil with a heat proof spatula. Put about 4 to 5 in depending on how big your dutch oven is. When they are brown on all sides, use tongs and pull them out. Place on a paper towel lined baking sheet and allow to drain.
Serve right away or hold in a warm oven (250 degrees) until you are ready to serve.
Place dipping sauces out like salsa, guacamole, the rest of the SAN J sauce, sour cream, queso dip(cheese sauce), or anything else that you like.
Make other fillings with diced beef, pork or sausage. Make a vegetarian version by finely chopping 3 or 4 vegetables and sauteing them first, before using for the filling. Use whatever is in season for the best tasting filling. Be sure to store any leftovers in the frig.
You can put just about anything in these. Just make sure it’s not really soupy or your pie dough will become wet and fall apart.