How to Make Gluten-Free Chorizo Empanadas

These empanadas use a homemade gluten-free dough and vegetarian soy chorizo for a flavorful, healthier Mexican appetizer or weeknight dinner.

Some recipes are easier to adapt to gluten-free than others. Doughs that normally rely on gluten’s elasticity—like pizza, tortillas, or empanadas—present a challenge because gluten provides the stretch. That makes forming and sealing filled pastries a bit trickier, but with the right approach you can achieve tender, sturdy gluten-free empanadas that hold their filling and bake beautifully.

Chorizo Empanada Filling Ingredients

• 1 tbsp olive oil
• ½ cup red onion, diced
• 3 cloves garlic, minced
• 12 oz soy chorizo (vegetarian)
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1 cup pepper jack cheese, grated

Gluten Free Empanada Dough Ingredients

• 1 ½ cups gluten-free all-purpose flour blend (preferably a blend that contains xanthan gum)
• 1 cup white corn meal (harina de maiz)
• 2 tsp baking powder
• ½ tsp salt
• ½ cup butter, melted and cooled
• 1 cup water (plus extra by tablespoon if needed)
• 1 large egg + 1 tbsp water (for egg wash)

Start by making the dough: in a large bowl combine the gluten-free flour blend, corn meal, baking powder, and salt. Add the melted and cooled butter and the water, and mix until a slightly sticky dough forms. If the dough feels dry or crumbly, add water 1 tablespoon at a time until it just comes together into a soft ball.

Place the dough on a sheet of plastic wrap, wrap tightly, and refrigerate for about 30 minutes. Chilling firms the dough and makes it easier to roll or press into circles without tearing.

While the dough chills, prepare the chorizo filling. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3–5 minutes until translucent. Add the minced garlic and cook for 1–2 minutes more, then add the soy chorizo. Cook for about 5 minutes, stirring to break up the chorizo, then stir in paprika, cumin, and oregano. Reduce the heat to low and simmer for another 5–7 minutes so the flavors meld. Remove from heat and let the filling cool slightly before assembling.

Preheat the oven to 375°F (190°C). When the dough has chilled, divide it into small balls—about the size of golf balls—and roll each ball into a thin circle. Gluten-free dough can be fragile, so a tortilla press makes this step much easier and more consistent; if you don’t have one, use a lightly floured surface and a rolling pin, working carefully to avoid tearing.

Spoon a generous tablespoon or two of the chorizo filling into the center of each dough circle and sprinkle with grated pepper jack cheese. Whisk the large egg with 1 tablespoon water to make an egg wash and brush the edge of each circle. Fold the dough over the filling to form a half-moon and press the edges together, then crimp the edges with your fingers to seal. Avoid using a fork to press the edges, which can tear gluten-free dough.

Place assembled empanadas on a baking sheet lined with parchment. Brush the tops with the remaining egg wash and gently poke one or two small vents in the top of each empanada to allow steam to escape while baking. Bake at 375°F for 20–25 minutes, until golden brown. Let cool a few minutes before serving.

These empanadas are great served warm with sour cream, guacamole, or a fresh salsa for dipping. They make excellent party appetizers, portable lunches, or a satisfying snack. Leftovers keep well refrigerated for a couple of days and can be reheated in a warm oven to crisp the crust back up.

Quick Tips

• Chill the dough well—cold dough is easier to work with and less likely to tear.
• If your dough is too sticky to handle, chill it briefly or dust your hands and surface with corn meal.
• A tortilla press speeds up shaping and creates consistent circles; a rolling pin works with care.
• Adjust spice levels by choosing mild or spicy soy chorizo, or add extra paprika or chili powder to taste.