Gluten Free Party-Style Mediterranean Empanadas
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Learn more →Ingredients
12 servings
For the dough
- 3 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp salt
- ½ cup cold unsalted butter, cut into ½-inch cubes
- ½ cup cold water
For the filling
- 1 tbsp olive oil
- 1 lb ground lamb
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp salt
- ½ cup roasted red peppers, drained and finely chopped
- ⅓ cup pitted kalamata olives, finely chopped
- ¾ cup crumbled feta cheese
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
For assembly
- 1 large egg, beaten
- 1 tbsp water
For serving
- tzatziki or hummus, for dipping (optional)
Instructions
- 1
Make the dough: whisk the flour and salt together in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in the cold water, 2 tablespoons at a time, and stir with a fork until the dough just comes together — it should hold when pressed but not feel wet or sticky. Flatten into a disk, wrap tightly, and refrigerate for 30 minutes.
- 2
While the dough chills, heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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