How to Make Gluten Free Cheese Empanadas

Let’s make gluten free cheese empanadas today.

There is something incredibly satisfying about a hot, crispy empanada filled with melted cheese, and these are no exception. What makes them even better is that they are made with arepa flour, which means no traditional dough, no gluten, and no complicated steps.

These fried gluten free cheese arepa empanadas come together quickly and deliver that perfect contrast of textures, a golden, crisp exterior with a soft, slightly chewy corn dough and a warm, gooey center. They are simple, comforting, and very hard to stop eating.

Whether you are looking for a quick snack, an easy appetizer, or something a little different to serve, these empanadas are a great option.

Flavor Profile

These empanadas have a crisp, golden exterior with a soft, slightly chewy corn dough inside. The filling is warm, melted cheese, creating a rich and comforting contrast in texture and flavor.

How to Make Fried Gluten Free Cheese Arepa Empanadas

Servings: 6 empanadas

Ingredients
1 cup arepa flour (masarepa, not masa harina)
1 1/4 cups warm water
1/2 teaspoon salt
1 tablespoon oil or melted butter (optional)
1 cup shredded cheese (mozzarella, Oaxaca, or a mix with queso fresco)
Oil for frying

Instructions
1. Prepare the dough

In a bowl, combine the warm water, salt, and oil.
Slowly add the arepa flour and mix with your hands until combined.

Let the dough rest for 5 minutes to fully hydrate.

2. Adjust texture

The dough should be soft, smooth, and not sticky.

If it feels dry, add a little water.
If it is too sticky, sprinkle in a small amount of flour.

3. Shape the empanadas

Divide the dough into 6 equal portions and roll into balls.

Flatten each ball into a disc about 1/4 inch thick.
Place cheese in the center, fold over, and seal the edges well.

Press firmly to ensure they do not open during frying.

4. Fry

Heat about 1 inch of oil over medium heat (approximately 350°F / 175°C).

Fry the empanadas for 2 to 3 minutes per side, until golden and crisp.

Remove and drain on paper towels.

Tips

1. Do not skip resting the dough. This step ensures proper hydration and easier handling.
2. Keep the oil at medium heat to avoid burning the outside before the inside cooks through.
3. Do not overcrowd the pan, as this lowers the oil temperature and affects crispness.
4. If the dough cracks while shaping, it is too dry. Add a small amount of water and knead again.
5. Seal the edges carefully. You can lightly moisten your fingers with water to help seal if needed.

Storage

Refrigerator:
Store cooked empanadas in an airtight container for up to 3 days. Reheat in a pan or air fryer for best results.

Freezer:
Freeze raw or cooked empanadas. For best results, freeze them individually on a tray before transferring to a bag.

Cook from frozen by adding a few extra minutes to the frying time.

Nutritional Information (per empanada, approximate)

Calories: 180 to 220
Protein: 6 to 8 grams
Carbohydrates: 18 to 22 grams
Fat: 9 to 12 grams
Fiber: 1 to 2 grams

Values will vary depending on the type of cheese used and the amount of oil absorbed during frying.

Print the Recipe Here