Empanadas have always been a family fan favorite that even with living in Mexico we did not learn about until my late teens. Many countries and cultures have many versions of Empanadas (or meat pies) that encompass many flavors and ingredients.
One country that’s flavors are always stood out to me is the Cuban Empanada. Great Latin ingredients not to mention the unique flavor from the Manzanilla Olives. This is me sharing my Cuban & Latin-inspired gluten-free empanadas!
Ingredients:
- Gluten-Free Empanada Dough (click here)
- Ground Meat
- Oil
- Garlic
- Onion
- Bell pepper
- Tomato Paste
- Manzanilla Olives
- Adobo
- Coriander
- Cayenne Pepper
- Taco Seasoning
- Arrowroot Powder
- Water
- Salt & Pepper
Materials:
- Large cooking skillet
- Wooden spatula
- Measuring Cups & Spoons
Cook ground beef in a large skillet with cooking oil and garlic, on medium heat, and add onion and bell pepper until softened.
Add adobo, coriander, cayenne, taco seasoning, salt & pepper, tomato paste, and sliced olives then remove the skillet from heat and allow the filling to cool.
Preheat oven to 350°; remove dough from refrigerator
Using a rolling pin, roll out the dough ¼ in thick and cut 5inch circles, and repeat until all dough is used
Tip: Layer dough rounds on a plate and covers with a damp towel to avoid drying out your dough
Begin filling each dough round with 2 large tablespoons of meat filling, fold the dough with filling into a half-moon and seal edges with a fork, place on a lined baking sheet
*Repeat steps until all rounds had filling has been used
In a small bowl mix arrowroot and water and brush mixture on each empanada and place empanadas into the oven for 20-30 mins until cooked
Once empanadas have cooked, remove from oven allow to cool, and serve
Click here for a full gluten-free empanada dough recipe
Gluten-Free Empanadas
allergy-friendly Cuban inspired classic recipes
Equipment
- Cooking Skillet
- Spatula
- Measuring Cups and Spoons
- Rolling Pin
- Fork
Ingredients
- ½ Ibs Ground Meat beef
- 1 tbsp Cooking Oil
- 1 clove Garlic minced
- ½ Onion finely diced
- Tomato Paste
- 1 Bell Pepper diced
- ¼ cup Manzanilla Olives pitted
- 1 tsp Adobo
- 1 tsp Coriander
- 1 tsp Cayenne Pepper
- 2 tbsp Taco Seasoning
- Arrowroot powder for thickening
- Water if needed
- Salt & Pepper to taste
Instructions
- Cook ground beef in a large skillet with cooking oil and garlic, on medium heat
- Once ground meat is cooked add onion and bell pepper until softened
- Add adobo, coriander, cayenne, taco seasoning, salt & pepper, tomato paste, and sliced olives
- Remove the skillet from heat and allow the filling to cool
- Preheat oven to 350°; remove dough from refrigerator
- Using a rolling pin, roll out the dough ¼ in thick and cut 5inch circles (repeat until all dough is used)
- Layer dough rounds on a plate and cover with a damp towel
- Begin filling each dough round with 2 large tablespoons of meat filling
- Fold dough with filling into a half-moon and seal edges with a fork, place on a lined baking sheet
- Repeat steps 8 & 9 until all rounds have been filled
- In a small bowl mix arrowroot and water and brush mixture on each empanada and place empanadas into the oven for 20-30 mins until cooked
- Once empanadas have cooked, remove from oven allow to cool, and serve
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