Gluten Free Chicken Empanadas

September 24, 2015
Gluten Free Chicken Empanadas

Make these Southwest Empanadas for your next fiesta.

ygfk empanadas

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 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.

Gluten Free Empanadas

Ready made Gluten Free Pie Crusts or homemade pie crust ( Whole Foods )

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. Or allow a pre-made frozen to thaw enough that you can pop it out of the tin without breaking.

Combine all of the filling ingredients together in a large bowl.

Divide your pie crust into fourths. Roll out one at a time on parchment paper or plastic wrap and place the rest in a zip type bag so they don’t dry out.

Cut circles with a 4″ round biscuit cutter. 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 sautéing 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.

Happy munching!
Team Your Gluten Free Kitchen




  1. kathy says: February 23, 2016 at 9:56 am

    I’m looking for a good pie recipe that can be used for both empanadas or for good old fashioned pasties. Any suggestions? My boyfriend has celiac’s as well as a dairy intolerance. Thanks for your help!


  2. kathy says: August 13, 2016 at 10:14 pm

    Thank you for the pie recipe link above. These sound yummy! We don’t have a Whole Foods where we live, so that option isn’t viable for our home. I’m excited to try these 🙂

    • kathy says: November 2, 2016 at 12:20 pm

      Sorry about that… It is handy to have their stores nearby me. But, homemade pie crust works great too.

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