Gluten-Free

Gluten-Free Empanadas de Pollo (Chicken Empanadas)

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Gluten-Free Empanadas de Pollo (Chicken Empanadas)
Golden-brown empanadas filled with savory chicken and spices, perfect for any occasion.

Indulge in a delectable culinary journey through Argentina with our Gluten-Free Empanadas de Pollo. These delicious pockets are filled with tender, spiced chicken and wrapped in a golden-brown, flaky crust that is entirely gluten-free. Perfect for parties or as a savory snack, these empanadas bring the vibrant flavors of Argentinian cuisine right to your kitchen.

“Empanadas: A small package with big flavor.”

Ingredients

  • For the Dough:

  • 2 cups gluten-free all-purpose flour blend

  • 1 teaspoon xantham gum (if not included in your flour blend)

  • 1/2 teaspoon salt

  • 3 tablespoons cold butter, cut into cubes

  • 1 large egg

  • 1/4 cup ice water

  • For the Filling:

  • 2 cups cooked chicken breast, shredded or finely chopped

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • Salt and pepper, to taste

  • 1/4 cup chopped fresh parsley

  • 1/2 cup diced tomatoes (canned or fresh)

  • 1/4 cup grated cheese (optional)

Instructions

  1. Prepare the Dough:
  • In a large bowl, combine the gluten-free flour blend, xantham gum (if needed), and salt.
  • Add the cold butter cubes to the dry ingredients and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
  • Beat the egg in a small bowl and add it to the flour mixture along with 1/4 cup of ice water. Mix until a dough forms, adding more water if necessary, 1 tablespoon at a time.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  1. Make the Filling:
  • In a skillet over medium heat, warm the olive oil. Add the onion and garlic, cooking until softened, about 3-4 minutes.
  • Stir in the cumin and smoked paprika, then add the shredded chicken. Cook for another 5 minutes, seasoning with salt and pepper to taste.
  • Remove from heat and stir in the parsley, diced tomatoes, and grated cheese (if using).
  1. Assemble the Empanadas:
  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into circles using a round cutter or a glass rim.
  • Place a spoonful of filling in the center of each circle. Fold over to create a half-moon shape and seal the edges with a fork.
  1. Bake:
  • Lightly brush the tops of the empanadas with beaten egg for a golden finish, if desired.
  • Bake in the preheated oven for 20-25 minutes or until they are golden brown and crispy.

Serve these Gluten-Free Empanadas de Pollo warm from the oven as an appetizer or snack. They pair beautifully with chimichurri sauce or your favorite dip, making them a versatile addition to any gathering. Whether you’re hosting friends or just enjoying a cozy night in, these empanadas are sure to delight and satisfy. Enjoy the authentic Argentinian flavors that make this dish truly special!

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