Spanish Gluten-Free Empanada Recipe: Easy & Authentic (2026)

Ingredients

• 3 cups of Cup4Cup flour
• 1 ½ tsp. salt
• 1 tbsp ice water
• 1 cup of unsalted butter or vegan butter
• 1 egg or vegan alternative
• ½ cup vegan buttermilk (see instructions on how to make this above)
• 1 lb ground beef
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• Any additional veggies wanted (spinach, mushrooms, black beans, etc)
• 1½ tbsp tomato paste
• 1 tbsp olive oil
• 2 tsp oregano
• 2 tbsp Spanish paprika or chili powder
• 1 tsp cumin
• 1 tbsp fresh mince garlic
• 1 tsp cayenne pepper (add more or less if you want the dish spicier)
• Add sea salt and pepper to taste
• Substitute ground beef for 3 cups of cooked quinoa
• ¾ cup of olives, diced
• 1 egg and 1 tbps of water to brush on top of empanadas before baking (for vegan substitute mix 1 tbps of olive oil with 1 tbps of water