Traditionally a beautiful Argentinian delight, you’ll find these gluten free and keto empanadas to be bursting with flavor and all wrapped up in a nice ‘n flakey low carb pie crust!
Gluten Free & Keto Empanadas 🔥
That’s right, empanadas are a beautiful Argentinian delight, which we’ve adopted here in Mexico as our own (no-brainer!).
This version, however, is a bit more on the traditional Argentinian side, with the addition of green olives non-negotiable!
Bonus: they’re very filling! So you can easily get 8 empanadas out of a batch of dough (they’re not very big traditionally), bake them up, freeze, and warm up as needed.
Alternatively, they also freeze quite well unbaked. So if you’re all about fresh empanadas, simply bake them straight from them freezer when the need (i.e. desire) arises.
Bonus numero dos: they’re easy. The filling is stupidly simple (like most great things in life!), and while working with the pie crust does take a little practice- freshly made empanadas are hard to beat!
The one trick is to work quickly and in a cool place. And if at any moment the dough feels unmanageable, simply pop it in the freezer for 10-15 minutes.
And do keep in mind that as the filling expands while baked, it will crack your pastry slightly. Honestly don’t sweat it, as the only way around this would be to increase the xanthan gum to make up for the lack of gluten. But that would mean less flakiness, and I’m just not into sacrificing taste and texture for looks.
Flakey Gluten Free & Keto Empanadas
Traditionally a beautiful Argentinian delight, you'll find these gluten free and keto empanadas to be bursting with flavor and all wrapped up in a nice 'n flakey crust!
For the pie crust
For the beef filling
- extra virgin olive oil for cooking
- 1/2 pound ground beef
- 1/3 onion very finely chopped
- 1 red bell pepper seeded and chopped
- kosher salt to taste
- black pepper freshly ground, to taste
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1/2 cup chicken broth
- 1/2 teaspoon xylitol or sweetener of choice
- 1/2 cup pitted green olives rinsed well and halved lengthwise
- 1 egg lightly beaten for egg wash
See recipe video for guidance on the pie crust!
Make a batch of our all-butter flakey pie crust. Chill while you make the filling.
Heat olive oil in a large pot over high heat. Cook beef, breaking it up with a spoon, until browned but not completely cooked through. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
Reduce heat to medium and cook onion and bell pepper, stir- ring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken broth and reserved beef along with any accumulated juices to pot. Stir in sug- ar and season to taste with salt and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes. Transfer to a medium bowl, allow to come to room temperature, cover, and chill at least 3 hours
Preheat oven to 375°F/190°C and line a baking tray with a mat.
Roll out dough between parchment paper and cut out 8 rounds. Place 2-3 tablespoons filling (depending on the size of your em- panadas) in the center of each round and top with a couple olive halves. Fold round over filling and pinch edges to seal, using a fork to crimp the edges. Transfer empanada to prepared tray, spacing 1” apart. Repeat with remaining rounds (you’ll get about roughly 8 large empanadas out of a batch).
Brush with egg wash and bake, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
The filling can be made 3 days ahead and the unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.