Gluten-Free Empanadas de Calabaza
Learn how to make the best Mexican Empanadas de Calabaza with a flaky, golden gluten-free crust that’s so delicious, you won’t even believe they’re gluten-free! Filled with a homemade, spiced pumpkin filling, these empanadas bring the perfect balance of texture and flavor. Whether you're celebrating the holidays or simply indulging in a cozy dessert, this recipe delivers on both tradition and taste and is sure to become a favorite.
Equipment
- Pastry cutter
- Rolling pin or tortilla press
- Baking sheets
- Parchment Paper
Ingredients
- 2 cups homemade pumpkin filling
- 3 cups gluten-free all purpose flour with xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup butter, chilled and cut into cubes
- 2 eggs
- ½ cup milk (or nut milk or water)
- 4 tablespoons granulated sugar
- 1 egg, beaten
Instructions
- Make pumpkin filling using my Puré de Calabaza recipe. The filling can be made in advance and stored in the refrigerator for 1 week or frozen for up to 6 months.
- In a large mixing bowl, stir together the flour, baking powder, salt and sugar. sembles cornmeal. You can either use a pastry cutter or your hands.
- Add chilled butter and use a pastry cutter to cut in the cold butter until the mixture resembles cornmeal. If you don't have a pastry cutter you can use your hands or even a potato masher.
- In a separate bowl, beat eggs with the milk.
- Add milk mixture to the flour mixture and use your hands to combine. If the dough is too dry to combine, add a tablespoon of water.
- Form dough into a ball, cover and place in the refrigerator for one hour.
- After the hour, place oven rack in the middle of the oven and preheat at 400°F. Line two baking sheets with parchment paper.
- Divide the dough into 12 equal parts and roll into balls.
- You can roll out each ball on a floured surface using a rolling pin. However, this dough is extra sticky and it is so much easier to use a tortilla press. To do so, line both sides of a tortilla press (or the bottom of a plate will also work) with two sheets of plastic or parchment paper. Flatten each ball to ¼"- ½" thick and about 5" in diameter.
- Place about 1 tablespoon of pumpkin puree on one-half of the flattened dough. Carefully fold over the dough to cover the filling.
- Spray a fork with cooking spray. Use the fork to press along the edges to seal them closed. Then use the fork to lightly prick the top of the empanadas twice which will help steam escape while baking and ensure even cooking.
- Place completed empanadas on the prepared cookie sheet.
- Brush the top of each one with the beaten egg.
- Bake for 15 minutes or until slightly golden. Then, place under the broiler for 2-3 minutes until golden brown.
- Cool on the baking sheet for 5 minutes, then place on a cooling rack for another 15 minutes.
Notes
- If your unbaked empanadas are breaking, be sure the filling is not too runny or wet, don't roll the dough too thin, and you can also fill them with a little less pumpkin.
Nutrition
Serving: 1 servingCalories: 147kcalCarbohydrates: 16gProtein: 2gFat: 8.7gSaturated Fat: 5.3gCholesterol: 48mgSodium: 213mgPotassium: 102mgFiber: 0.6gSugar: 7.4gCalcium: 54mg
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