Easy Gluten-Free Baked Empanadas Recipe

Ingredients

Dough

2 cups masa harina

2 cups water

½ teaspoon salt

1 tablespoon oil

Classic Chicken Filling

1 large chicken breast, cooked and shredded

1 cup black beans

1 cup shredded Cheddar and Mozzarella cheese blend

⅓ cup green chile enchilada sauce

⅓ cup plain Greek yogurt or sour cream

⅓ cup green onions, minced

Optional Spinach and Artichoke Filling

1 teaspoon olive oil

¼ cup onion, diced

3 garlic cloves, minced

10 cups fresh spinach, chopped

½ cup artichoke hearts, chopped

½ teaspoon nutmeg

¼ cup Parmesan cheese

Optional Spicy Black Bean Filling

1 teaspoon oil

¼ cup onion, diced

¼ cup red bell pepper, diced

1 jalapeño pepper, diced

1 tablespoon tomato paste

1 can black beans, drained

2 tablespoons fresh cilantro, chopped

Optional Corn and Cheese Filling

1 cup white corn

1 cup queso fresco, crumbled

¼ cup green onions, diced

Optional Street Corn Filling

2 cups Mexican street corn salad

Optional Zucchini Poblano Filling

1 large poblano chile

1 tablespoon extra-virgin olive oil

½ cup onion, finely chopped

½ cup red bell pepper, finely chopped

1 large garlic clove, minced

1 cup zucchini, finely chopped

1 cup yellow squash, finely chopped

1 cup corn kernels

1 teaspoon ground cumin

1 fresh thyme sprig

2 tablespoons mascarpone cheese, softened

½ teaspoon sea salt

½ teaspoon black pepper

½ cup Cotija cheese, crumbled

½ cup queso fresco, crumbled

1 teaspoon water

1 large egg

Directions

Prepare the Dough

Preheat the oven to 350°F.

In a medium bowl, combine the masa harina, water, salt, and oil. Mix until a firm dough forms.

Cover the bowl with a clean towel and let the dough rest for 15 minutes. This allows the masa harina to absorb the moisture and creates a more workable dough.

Prepare the Classic Chicken Filling

In a large bowl, combine the shredded chicken, black beans, shredded cheese, enchilada sauce, Greek yogurt, and green onions.

Mix until thoroughly combined. Make sure the chicken is completely cooled before preparing the filling.

Assemble the Empanadas

Divide the dough into balls about 1½ inches in diameter.

Place each dough ball between two sheets of parchment paper and flatten using a tortilla press until a thin circle forms.

Add approximately 2 tablespoons of filling to the center of each dough circle.

Carefully fold the dough over the filling to create a half-moon shape.

Press the edges firmly to seal.

Arrange the empanadas on a lightly oiled baking sheet.

Brush the tops with oil to encourage even browning.

Bake

Bake for 18 to 20 minutes, or until golden brown and crisp around the edges.

Allow the empanadas to cool for several minutes before serving.

Spinach and Artichoke Filling Directions

Heat olive oil in a skillet over medium heat.

Cook the onion until softened, then add the garlic and cook for 30 seconds.

Add the spinach and cook until wilted.

Stir in the artichoke hearts and nutmeg.

Remove from the heat and mix in the Parmesan cheese.

Allow the filling to cool completely before using.

Spicy Black Bean Filling Directions

Heat oil in a skillet over medium heat.

Cook the onion, bell pepper, and jalapeño until softened.

Stir in the tomato paste and cook for 1 minute.

Add the black beans and cilantro.

Lightly mash the mixture and allow it to cool before filling the empanadas.

Corn and Cheese Filling Directions

Combine the corn, queso fresco, and green onions in a bowl.

Mix well and use as a filling.

Street Corn Empanada Directions

Preheat the air fryer to 325°F.

Place 3 tablespoons of street corn salad in the center of each dough circle.

Fold the dough over the filling and remove any trapped air.

Seal the edges and crimp with a fork.

Lightly spray with cooking spray or brush with egg wash.

Air fry for 20 minutes or until golden brown.

Allow to cool for 2 to 3 minutes before serving with salsa or pico de gallo.

Zucchini Poblano Filling Directions

Preheat the broiler.

Cut the poblano chile in half lengthwise and remove the seeds.

Place the chile halves skin-side up on a foil-lined baking sheet and broil for 8 minutes or until charred.

Wrap in foil and allow to rest for 10 minutes. Peel and chop the chile.

Heat olive oil in a large skillet over medium-high heat.

Cook the onion and bell pepper for 2 minutes.

Add the garlic and cook for 30 seconds.

Stir in the zucchini, yellow squash, corn, cumin, and thyme.

Cook for 2 minutes until the vegetables are crisp-tender.

Remove from the heat and stir in the poblano chile, mascarpone, salt, and pepper.

Spread the mixture on a baking sheet and allow it to cool completely.

Remove the thyme sprig and stir in the Cotija cheese and queso fresco.

Refrigerate for at least 2 hours before using.

Fill and shape the empanadas as directed above.

Whisk together the egg and water. Brush over the empanadas before baking.

Bake at 400°F for 23 minutes or until golden brown.

Notes

If the dough feels dry or begins to crack, add water 1 tablespoon at a time until pliable.

Always allow fillings to cool completely before assembling the empanadas.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze unbaked empanadas for up to 3 months and bake directly from frozen, adding several extra minutes to the baking time.