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Potato & Cheese Gluten Free Empanadas


For the Crust:

3 cups Cup4Cup flour

2 tablespoons granulated sugar

1 teaspoon kosher salt

1 cup unsalted butter, cubed and cold

1 large egg

1/2 cup cold buttermilk

For the Egg Wash:

2 large eggs beaten with 2 teaspoons water

For the Filling:

1 large russet potato

2 tablespoons canola oil

1 medium yellow onion, small dice

1 teaspoon fresh garlic, minced

1/4 cup sour cream or crème fraiche

1 cup shredded cheese (such as cheddar)

1/4 teaspoon cayenne pepper

1 teaspoon chopped parsley

1 teaspoon chopped chives

Kosher salt & pepper to taste


For the Crust:

1. Place all dry ingredients into a food processor and pulse to evenly distribute. (Or if you do not have a food processor, place dry ingredients into a large bowl.)

2. Add the cold, cubed butter to the flour mixture, pulsing. (Or use a pastry cutter or fork to cut butter into the dry ingredients.)

3. Pulse (or mix by hand) until the mixture resembles coarse meal.

4. Place mixture into a large bowl and set aside.

5. Combine the egg and the buttermilk together in a small bowl.

6. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork.

7. Mix the dough until it forms a ball. Wrap dough tightly in plastic wrap.

8. Allow dough to rest in refrigerator for 30 minutes.

For the Filling:

1. Preheat oven to 350°F.

2. Pierce potato with a fork. Place the potato on a sheet tray and bake in the oven until tender and fully cooked. Let it cool slightly and remove the skin. Place into a medium sized bowl and mash.

3. In the meantime, preheat a small sauté pan over medium-high heat. Add in canola oil and onions and sauté until transparent. Add in minced garlic and sauté 2 minutes. Add this to the bowl with the mashed potato.

4. Add to the bowl the following: sour cream, cheese, cayenne and parsley. Mix until well combined and season to taste with salt and pepper.

5. Store mixture in the refrigerator until ready to use.

To Assemble:

1. Cut the rested dough in half. Using extra Cup4Cup flour for dusting a flat surface, roll out one portion into a circle about 1/8-inch thick. Keep other half of the dough refrigerated until ready to use.

2. Using a round cutter about 3-inches in diameter, cut out circles from the dough. Place circles onto a sheet tray lined with parchment.

3. Place about 1 teaspoon out filling in the center of each circle. Fold over one side to create a half circle. Be sure that no air bubbles remain in the center. Crimp the edges together with a fork.

4. Using a small knife, cut a slit approximately ¼-inch long on the top center of each empanada.

5. Place finished empanadas onto a tray about 1-inch apart. Continue rolling, cutting and filing the dough until no dough remains.

6. Brush the empanadas with the egg wash and bake in the oven for 15-20 minutes until golden brown. Serve hot.

Chef’s Notes:

• Be sure not to over flour the dough when rolling; a more pliable and wet dough will yield fewer cracks when crimping.

• Be sure to keep the dough as cold as possible. The colder the dough, the easier it is to handle and the flakier the empanadas will be. If the dough becomes soft while handling, place it in the refrigerator/freezer for 5-10 minutes to allow it to set back up and then continue use.

• Unbaked empanadas may be frozen on baking trays. Once completely frozen, you may transfer to an airtight plastic container and store for up to 3 weeks.