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5.0 from 6 votes

Gluten Free Chorizo Empanadas

These Empanadas are made with homemade gluten free dough, and vegetarian soy chorizo for a healthy, mexican appetizer or dinner recipe.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 24 empanadas
Calories: 134 kcal
Course: Main Course , Appetizer , Snacks
Cuisine: Mexican

Ingredients

  • 1 tbsp olive oil
  • ½ cup red onion diced
  • 3 cloves garlic minced
  • 12 oz soy chorizo
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • 1 cup pepper jack cheese grated
Empanada Dough
  • 1 ½ cups Premium Gold Gluten Free Flour
  • 1 cup white corn meal harina de maiz
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter melted & cooled
  • 1 cup water
  • 1 large egg
  • 1 tbsp water

Instructions

    Cup of Yum
  1. Prepare the dough by combining the flour, corn meal, baking powder and salt in a large bowl.
  2. Add the butter and water.
  3. Mix until a slightly sticky ball of dough forms, if the dough is dry, add water 1 tbsp at a time.
  4. Place the dough on a sheet of plastic wrap.
  5. Wrap the dough tightly and place in the refrigerator for 30 minutes.
  6. While the dough is chilling, prepare the chorizo filling.
  7. Begin by heating the olive oil in a large skillet over medium heat.
  8. Add the onions, sauté for 3-5 minutes, then add the garlic.
  9. Sauté for 1-2 minutes, then add the soy chorizo.
  10. Cook for 5 minutes, then add the paprika, cumin and oregano.
  11. Reduce to low and cook for an additional 5-7 minutes.
  12. Preheat the oven to 375°F.
  13. Now it’s time to roll out the dough.
  14. Grab a small ball of dough, then roll it out into a thin circle using a rolling pin, or press it thinly in a tortilla press.
  15. Once you have each circle of empanada dough rolled out, fill them with a large spoonful of chorizo filling and a sprinkle of pepperjack cheese.
  16. Whisk the large egg and tbsp of water together to make the egg wash and brush the edge of the empanada.
  17. Fold together and use your fingers to crimp the edges.
  18. Brush the tops of each empanada with egg wash, then gently poke a couple of very small holes in the top.
  19. Place on a baking sheet and into the oven for 20-25 minutes.

Nutrition Information

Calories 134kcal (7%) Carbohydrates 12g (4%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 21mg (7%) Sodium 171mg (7%) Potassium 87mg (2%) Fiber 1g (4%) Vitamin A 350mg (7%) Vitamin C 0.3mg (0%) Calcium 71mg (7%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 24empanadas

Amount Per Serving

Calories 134

% Daily Value*

Calories 134kcal 7%
Carbohydrates 12g 4%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 21mg 7%
Sodium 171mg 7%
Potassium 87mg 2%
Fiber 1g 4%
Vitamin A 350mg 7%
Vitamin C 0.3mg 0%
Calcium 71mg 7%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.