Gluten-Free Empanadas with Chorizo and Peppers

A flavorful twist on a classic empanada, made gluten-free with a sturdy and delicious dough. Filled with savory chorizo, sweet peppers, and aromatic spices.

Prep Time

30 minutes

Total Time

55 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.70/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Ingredients

Servings

2cupsGluten-Free All-Purpose Flour Blend(Use a blend that includes xanthan gum for best results. Bob's Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure Flour work well.)

£3.50

0.3cupTapioca Starch(Adds chewiness to the dough.)

£0.60

0.5teaspoonSalt(Enhances the flavor of the dough.)

£0.01

0.5cupCold Unsalted Butter(Cut into small cubes.)

£1.60

0.3cupCold Shortening(Adds flakiness. Can substitute with more butter.)

£0.40

6tablespoonsIce Water(Add gradually until the dough comes together.)

1poundSpanish Chorizo(Removed from casing.)

£5.00

1Red Bell Pepper(Diced.)

£0.80

1Yellow Bell Pepper(Diced.)

£0.85

0.5Onion(Diced.)

£0.20

2clovesGarlic(Minced.)

£0.10

1teaspoonSmoked Paprika

£0.15

0.5teaspoonDried Oregano

£0.05

0.3teaspoonSalt(Or to taste.)

£0.01

0.3teaspoonBlack Pepper(Or to taste.)

£0.05

1Egg(Beaten, for egg wash.)

£0.25

Total Cost

£13.57

£1.70 per serving

Instructions

1.
**Prepare the Dough:** In a large bowl, whisk together the gluten-free flour, tapioca starch, and salt.
2.
Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix.
4.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5.
**Prepare the Filling:** While the dough chills, heat a large skillet over medium heat.
6.
Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
7.
Add the onion and cook until softened, about 5 minutes. Add the bell peppers and garlic, and cook until the peppers are tender-crisp, about 5 more minutes.
8.
Stir in the smoked paprika, oregano, salt, and pepper. Remove from heat and let cool slightly.
9.
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
10.
On a lightly floured surface (use a gluten-free flour blend), roll out the dough to about 1/8 inch thickness.
11.
Use a 4-inch round cookie cutter or a bowl to cut out circles of dough.
12.
Place a spoonful of the chorizo and pepper filling in the center of each circle.
13.
Moisten the edges of the dough with a little water.
14.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal the empanadas.
15.
Place the empanadas on the prepared baking sheet.
16.
Brush the tops of the empanadas with the beaten egg.
17.
Bake for 20-25 minutes, or until golden brown.
18.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (130g)

485 kcal / 2029 kJ

Carbs

27g

10% of RDA

Fat

34g

49% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a richer flavor, use a combination of sweet and hot chorizo.

Don't overfill the empanadas, or they may burst during baking.

If the dough is too sticky, add a little more gluten-free flour. If it's too dry, add a little more ice water.

For best results, let the filling cool completely before assembling the empanadas.

Empanadas can be made ahead of time and frozen before baking. Bake from frozen, adding a few extra minutes to the baking time.

Cooking Equipment

Oven

Large skillet

Baking sheet

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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