Gluten-Free Empanadas de Sardina

These Gluten-Free Empanadas de Sardina are a take on a family favorite. When shallow-fried, the dough becomes crispy and golden on the outside. Inside, they are soft and warm with a flavorful filling of sardines, jalapeño, cilantro, and onion that's zesty with a touch of spice.

Today's recipe is a take on my mom's amazing sardine empanadas. Her sardine empanadas were a favorite among my whole family, especially served alongside a bowl of her lentil soup.

However, as is the case with other family favorites like tres leches cake, recent gluten-intolerances have gotten in the way of enjoying some of the dishes we have loved for so long.

So my dad took it upon himself to create a gluten-free version of my mom's empanadas. I believe there are certain dishes that really connect my dad to my mom, remind him of her and make him feel like she's still here. This is definitely one of them.

I am so thankful to my mom for being the first to grace us with her amazing empanadas and secondly, to my dad, for reimagining them into a gluten-free version.

You can read more about my mom's story here.

Let me show you how to make these sardine empanadas so you too can enjoy them.

Jump to:

• What are Empanadas?
• Why You'll Love This Recipe
• The Ingredients and Substitutions
• How to Make Sardine Empanadas
• Tips and Variations
• FAQ
• Recipe

What are Empanadas?

Empanadas are a popular type of turnover made of a pastry and a filling that are either baked or fried. They can be found in many countries around the world, but are particularly popular in Latin America, Spain, and other Iberian-influenced areas.

The term empanada comes from the Spanish word "empanar," which translates to breaded or to wrap in bread. To make empanadas, a flattened circle of dough is folded around a filling, such as meat, cheese, vegetables, or a fruit spread. Depending on the filling they can be served as a snack, appetizer, dessert, or even as a main course.

You will find the dough is usually made from either wheat flour, all-purpose flour or corn flour. In my dad's version he uses a mixture of rice flour, psyllium husk powder and yeast to create a gluten-free dough that is similar to that of all-purpose flour.

Why You'll Love This Recipe

• Gluten-Free: A great choice for those with gluten sensitivities or celiac disease.
• Amazing Flavor: Sardines mixed with jalapeño, cilantro, and onion create a fresh, zesty, and slightly spicy flavor that's absolutely delicious.
• Great Texture: You'll love sinking your teeth into the crispy, warm pastry filled with spicy sardines.
• Nutritious: Sardines are a great source of omega-3 fatty acids, which are known for their numerous health benefits. They can help support heart health, reduce inflammation, and boost brain function.
• Tried and Tested: I cannot tell you how many times my dad tested this recipe. It was important to him to get it as close to the original as possible and to deliver a great recipe to share here on the blog.

The Ingredients and Substitutions

Sardine Filling

• Canned Sardines: Use your favorite brand of sardines. We have tried sardines in olive oil and in tomato sauce and they both are great in this recipe.
• Jalapeño: For extra spice, you can replace the jalapeño with a serrano pepper.
• Onion: I prefer the flavor of white onions, but you can use either white or yellow.
• Cilantro: Fresh cilantro add so much flavor to this simple filling.
• Salt and Pepper

Empanada Dough

• White Rice Flour: You can use store-bought white rice flour such as Bob's Red Mill or the kind you can find at Asian markets. Just be sure the only ingredient is white rice and nothing else.
  • The other option is to make your own rice flour. My dad actually prefers to grind his own rice. He buys rice in bulk and uses a metal grain mill attachment for his Kitchen Aid to grind it. It is very easy to use and he has rice flour whenever he needs it. A high-powered blender, like a Vitamix, can also be used to make rice flour.
  • There is a difference in the consistency between the store-bought and homemade flours that require different preparations. You will find those details in the recipe card.
• Psyllium Husk Powder: Psyllium is a form of fiber made from the husks of the Plantago ovata plant’s seeds. It is commonly used in gluten-free bread as it adds elasticity and flexibility to the dough.
• Active Dry Yeast: Adding yeast results in empanadas with a great light texture.
• Sugar: Just a little bit of sugar is needed to active the yeast.
• Water
• Salt
• Oil: Use a neutral or mild-flavor oil with a high-smoke point. I like to use avocado oil because it has a high-smoke point and many health benefits.

See recipe card for quantities.

1. Activate Yeast

• Mix sugar and yeast in lukewarm water.
• Leave in a warm space for about 15 minutes. You can set it in the sun or in the microwave (without turning it on).

2. Make the Dough

• In a mixing bowl, combine the rice flour, psyllium husk and salt.
• After the 15 minutes, add the yeast mixture to the flour mixture.
• Using clean hands, mix together until well incorporated. Form a ball with the dough and cover the bowl with plastic wrap.
• Place your dough in a very warm place to allow it to rise for one hour.

3. Prepare Sardine Filling

• Mix canned sardines with jalapeño, onion and cilantro.
• Season with salt.

4. Roll Out Dough

• Divide the dough into 8-10 balls of the same size.
• Roll out each one of the dough balls to about ¼-inch thick and about 5-inch across. You can use a plate of this size as well to cut around and make more uniform circles.
• Add a heaping tablespoon of the sardines to the middle of each round.
• Fold each one into a half moon shape and use a fork to press and seal the edges. 

5. Fry Empanadas

• Heat 1-inch of oil in a deep frying pan over medium until the oil is very hot and glistening but not smoking.
• Carefully place two empanadas at a time in the oil. Fry for 2 minutes on one side and flip. Fry for 3 minutes, then flip once more for another minute.
• Remove from oil and place on a paper-towel lined plate to drain.
• Repeat with the remaining empanadas.
• Serve.

How to Serve

My mom always served the sardine empanadas with some jalapeño salsa. She also always accompanied them with a big bowl of lentil soup. The empanadas and the lentil soup really complement each other and make a complete and hearty meal.

You could also serve them with:

• Mexican White Rice with Corn
• a side salad
• Sopa de Verduras (Mexican Vegetable Soup)
• Vegan Asparagus Soup
• Sopa de Tortilla Azteca

How to Store and Reheat

These empanadas really taste the best when they are freshly cooked. My recommendation is to not fry them until you are about to serve them. You can assemble them ahead of time and store them between pieces of parchment paper to keep them from sticking. Keep them in an air-tight container for 1-2 days until you're ready to fry them.

If you do end up with some leftover fried empanadas, store them in an air-tight container for 1-2 days. Reheat them on a dry skillet until they are warmed through. Or you can also reheat them in a conventional oven or toaster oven.

Tips and Variations

• The dough will be sticky so use plastic wrap or parchment paper when rolling the dough. To do so, place a piece of parchment paper or plastic wrap on the counter. Place a dough ball on top and then another piece of parchment paper or plastic over it.
• If your oven has a "proof" setting, turn that on and use it to let your dough rise. If not, turn your oven to 200°F for 2 minutes then turn it off.
• Remember, it is important that the oven is warm but not hot or else the high temperature will kill the yeast.

FAQ

I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

Recipe

Originally published May 8, 2022. Updated post September 2023.

"Empanadas." Wikipedia, 5 September, 2023, https://en.wikipedia.org/wiki/Empanada.