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Gluten Free & Keto Empanadas #keto #lowcarb #healthyrecipes #empanadas #glutenfree

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!

Course Entree, Main
Cuisine Latin American
Keyword gluten free, grain free, keto, low carb
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 50 minutes
Servings 8 empanadas
Calories 230 kcal

Ingredients

For the pie crust

For the beef filling

Instructions

  1. See recipe video for guidance on the pie crust!

  2. Make a batch of our all-butter flakey pie crust. Chill while you make the filling.

  3. 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.

  4. 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

  5. Preheat oven to 375°F/190°C and line a baking tray with a mat. 

  6. 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).

  7. Brush with egg wash and bake, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Recipe Video

Recipe Notes

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.

Nutrition Facts
Flakey Gluten Free & Keto Empanadas
Amount Per Serving (1 empanada)
Calories 230 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Sodium 230mg 10%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.