empanadas sin gluten, empanadillas sin gluten, empanadas de carne sin gluten, empanadillas de carne sin gluten, empanadas de carne argentinas sin gluten, empanadillas de carne argentina sin gluten, picoteo sin gluten, entrantes sin gluten

Argentinian Beef Empanadas


If you love empanadas bursting with different flavors, then this traditional Argentinian recipe is perfect for you! In less than an hour, you will have a delicious, gluten free dough with a mouth-watering filling for you and your family. This recipe is also a great way to get your kids involved in cooking.


For the dough:
230 g Farina
2 large eggs
5 tbsp oil
5 tbsp white wine
For brushing:
1 egg
For the filling:
500 g ground veal
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 large onion
1 tsp caraway seeds
1 tsp allspice
1 tsp salt
1 tsp Herbes de Provence
3 (only the whites) hard-boiled eggs
4 tbsp tomato sauce
50 ml olive oil


Making the filling:

  • Chop the onion and bell peppers into very small pieces, and then heat the oil in a frying pan and sauté until soft.
  • Add the ground veal and all the spices.
  • Cook until the ground veal is well done.
  • Add the tomato sauce and stir.
  • Add the chopped hard-boiled egg whites, stir, and leave to cool.

Making the dough:

  • In the bowl of a stand-mixer, combine the flour, eggs, oil and white wine.
  • Mix using the dough hook attached for about 3 minutes until the dough comes together.
  • Take the dough and knead by hand for a couple of minutes.
  • Wrap the dough in cling film and let it rest for about 1 hour.
  • Roll the dough over greaseproof paper (if it sticks, sprinkle some flour).
  • Shape the empanadas using a round cutter, add a spoonful of the filling and fold the empanada disk sealing the edge with your fingers.
  • When they are all ready, brush the top of the empanadas with egg yolk and bake them at 180°C for about 15 minutes.
  • Allergene_Milk
  • Allergene_Egg
  • like
  • save