Gluten-free Dairy-free Empanadas (not Paleo)

Wheat free * Dairy free * Gluten free


I know I’m a day early, but today is Cinco de Mayo and I was going to post Empanadas this week anyway so I just moved up the post to today.  Don’t worry, you’re going to see empanadas again on Friday.

I wish I had a wonderful story to accompany this recipe, but truely I can’t even remember if I’ve actually ever eaten one before these…I mean, I MUST have at some point, but I don’t remember it.  That doesn’t mean they are not memorable – just that I have a lousy memory.

Let me take a break from these ramblings and tell you how hard writing these posts has become since the-little-one-who-shall- remain-unnamed has come to live with us.  He thinks that running over the keyboard while I sit here is just the greatest game ever invented.  What this means to me is that I am discovering functions that this computer can perform that I never even knew existed, and in some cases find incredibly difficult to undo – not to mention all the copy that just disappears in the blink of an eye (or touch of a paw).

Back to Empanadas…having made them, here are my impressions.  The filling is really delicious and so is the dough (amazingly for gluten-free).  I made little empanadas and found the dough to filling ratio is a little too much for my taste, you can remedy this by making fewer, but bigger empanadas – try making 8 and using 2 tablespoons of filling – but then they are not appetizers.   Baking time should be the same as the little ones.


These little meat pies do not bake up especially golden, but they do crisp and have a lovely flavor.  Leaving them in the oven until browned will only result in over baked empanadas.  The filling would be delicious with any ground meat you like.  For the drier meats (ground turkey or chicken) use the olive oil to saute the onion before browning the meat, for fattier meats (beef, pork, etc) you can omit the oil and just cook the onion and garlic as you brown the meat.

Empanada Dough:

1 1/2 cups oat flour

1/3 cup masa harina

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon granulated garlic or garlic powder

1 cup very warm water + additional for sealing empanadas

3 tablespoons olive oil


1 tablespoon olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1/2 pound ground meat (I used turkey)

1/4 cup finely diced cooked potato

2 tablespoons chopped cilantro

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 tablespoon oat flour

1/3 cup broth (vegetable, chicken, or beef)

Salt to taste

1.   Prepare the dough:  In a medium bowl, stir together the oat flour, masa harina, salt, pepper, and garlic powder.


Add the water and oil and stir until it forms a sticky dough.  Cover with plastic wrap and let stand while you prepare the filling (at least 10 minutes); the dough will become firm and easy to handle after resting.

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2.  Prepare the filling:  In a medium skillet, heat the oil over medium high heat. Add the onion and garlic and cook, stirring until softened.


Add the meat and cook, stirring, until no longer pink.

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Stir in the potatoes, cilantro, cumin, pepper, and salt.


3.  Stir in the oat flour until absorbed.


Stir in the broth until completely combined;  remove from heat and set aside.

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4.  Make dough into balls a little larger than a walnut (you should have about 16).


Cut 3 edges off a quart-size freezer bag (one bag should last for rolling out all the dough);


place 1 ball at a time into the opened baggie; flatten a little with your hand’ cover the other half of bag and then roll into 3-inch circles (or use 2 pieces of wax paper).

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Place a scant tablespoon of filling in center of circle. Brush edges with water and fold the dough in half to form a half moon.  Press with fork tines to seal the edges.


Place on ungreased baking sheets and bake at 400°F for 30 to 35 minutes or until the crust is crispy.



Makes: about 16 empanadas



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