Gluten Free & Keto Empanadas (with a flaky pie crust!)

Ingredients

• 1 (optional)empanada press
• 1 batchgluten-free and keto pie crust
• as neededextra virgin olive oil, for cooking
• 227 g (½ lb)ground beef
• ⅓onion, very finely chopped
• 1red pepper, deseeded and chopped
• to tastekosher salt
• to tastefreshly ground black pepper
• 1 tablespoonground cumin
• 2 teaspoonspaprika
• 1 teaspoondried oregano
• ⅛ teaspooncayenne pepper
• 120 ml (½ cup)chicken stock
• ½ teaspoonxylitol or sweetener of choice
• 75 g (½ cup)pitted green olives, rinsed well and halved lengthways
• 1egg, lightly beaten for the egg wash

Instructions

1. 1

   Watch the crust

   Refer to the recipe video for guidance on making and handling the pie crust.

2. 2

   Chill the dough

   Prepare one batch of the gluten-free keto pie crust and chill it while you make the filling.

3. 3

   Brown the beef

   Heat olive oil in a large pot over a high heat. Cook the beef, breaking it up with a spoon, until browned but not fully cooked. Lift it into a medium bowl with a slotted spoon, leaving as much fat in the pot as possible.

4. 4

   Cook the filling

   Lower the heat to medium and cook the onion and red pepper, stirring, for 6–8 minutes until tender but not browned; season with salt and black pepper. Stir in the cumin, paprika, oregano and cayenne for about 1 minute, until fragrant. Add the chicken stock and reserved beef, including any juices. Stir in the sweetener and season to taste. Bring to a simmer and cook for 15–20 minutes, stirring and scraping up browned bits, until most of the liquid has evaporated. Transfer to a medium bowl and leave to cool to room temperature, then cover and chill for at least 3 hours.

5. 5

   Heat the oven

   Preheat the oven to 190°C (375°F) and line a baking tray with a baking mat.

6. 6

   Fill the rounds

   Roll the dough between sheets of parchment paper and cut out 8 rounds. Put 2–3 tablespoons of filling, depending on the size of your empanadas, in the centre of each round and add a couple of olive halves. Fold the dough over the filling and pinch the edges together, then crimp them with a fork. Transfer to the lined tray, spacing the empanadas 2.5 cm (1 inch) apart, and repeat with the remaining rounds. The batch makes roughly 8 large empanadas.

7. 7

   Use a press

   An empanada press is optional; it can make handling and sealing the dough easier.

8. 8

   Brush and bake

   Brush the empanadas with egg wash. Bake for 25–35 minutes, rotating the tray halfway through, until golden brown and slightly darker at the edges.

What are empanadas?

Empanadas are filled pastries found across Latin America, with Argentina especially associated with its own regional styles of the hand-held pie. This version uses a beef filling with warm spices and green olives, enclosed in a gluten-free, keto pie crust.

The method builds flavour by browning the beef and cooking the spices with the vegetables, then chilling the filling before shaping. That contrast of savoury filling, briny olives and flaky pastry makes these a satisfying bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 6g protein, 6g carbs, 19g fat.

The pastry and olive oil contribute much of the fat, while the beef supplies protein and the crust and vegetables contribute carbohydrates. Serve an empanada with a generous portion of non-starchy vegetables or salad to round out the plate.

The crust and dough

Chilled dough: make the pie crust first and let it chill while you prepare the filling. Cold dough is easier to roll and shape, so work between sheets of parchment as directed.

Even rounds: cut 8 rounds and keep them similar in size so they can be filled and folded consistently. An empanada press is optional; a fork is used to crimp the edges in the method.

Building the beef filling

Browned beef: cook it only until browned, not fully done, before lifting it from the pot. Leaving the fat behind helps carry the flavour into the vegetables and spices.

Spiced vegetables: soften the onion and pepper without browning them, then stir in the cumin, paprika, oregano and cayenne until fragrant. Adding the stock and beef afterwards lets the filling simmer together.

Getting the filling consistency right

Reduced liquid: simmer the mixture for 15–20 minutes, stirring and scraping the pot, until most of the stock has evaporated. A less wet filling is easier to portion into the pastry.

Chilled filling: cool it to room temperature, then cover and refrigerate for at least 3 hours. This makes the filling easier to handle during assembly.

Filling and sealing

Moderate filling: use 2–3 tablespoons per round, adjusting for the size of your pastry. Add a couple of olive halves on top, but leave enough room around the edge to seal.

Firm edges: fold each round over the filling, pinch the edges closed and crimp with a fork. Keep the pastry rounds on parchment while shaping to make them easier to handle.

Baking and serving

Golden finish: bake at 190°C for 25–35 minutes, turning the tray halfway through. Look for golden pastry with slightly darker edges as the doneness cue.

To serve: offer the empanadas warm as a snack or as part of a meal with a crisp salad or vegetables. The pastry and spiced beef make them substantial, so a fresh side brings contrast.

Recipe notes & tips

• Keep the dough chilled until you are ready to roll and shape it.
• Use a slotted spoon to transfer the beef so its cooking fat stays in the pot.
• Stir the spices for about a minute, stopping when they smell fragrant.
• Chill the filling for at least 3 hours before shaping the empanadas.
• Avoid overfilling the rounds so the edges can be sealed securely.
• Rotate the baking tray halfway through for more even browning.

Variations

• Adjust the heat: reduce or omit the cayenne for a milder filling.
• Change the olives: use a different pitted olive if you prefer its flavour.
• Choose a sweetener: use your preferred sweetener in place of the xylitol.
• Make smaller pastries: cut smaller rounds and use less filling in each.
• Use a press: shape and seal the rounds with an empanada press if you have one.

Common mistakes to avoid

• Cooking the beef through: brown it but leave it partly uncooked before removing it from the pot.
• Browning the vegetables: keep the heat at medium and cook until tender, not browned.
• Leaving excess liquid: simmer until most of the stock has evaporated before cooling the filling.
• Skipping the chill: refrigerate the filling for at least 3 hours so it is easier to portion.
• Overfilling the pastry: stick to 2–3 tablespoons, depending on the round size, and leave room to seal.
• Crowding the tray: space the empanadas about 2.5 cm apart as stated in the method.

How to store

Refrigerate cooled empanadas in a covered container and eat within 3 days. Reheat in an oven until warmed through and the pastry has crisped; avoid relying on a microwave if you want to retain a flaky texture.

Frequently asked questions