GF Vegetarian Baked Empanadas
Prep time
Cook time
Total time
Baked cheese filled gluten free pastries
Recipe type: Appetizer, snack
Cuisine: Latin American
Serves: 8-10 units
  • 1 ½ cups of P.A.N 100% white corn instant dough pre-cooked white maize meal
  • 1 ¾ cups of warm water amount may vary depending on dough consistency.
  • ¾ teaspoon salt
  • 1 tablespoon of Canola oil
  • 2 pieces of round plastic cut out from a bag. Freezer bags are the best ones to use. Or use Cling Wrap.
  • About 1½ cup of Canola oil for frying
  1. Preheat the oven to 450 ˚F.
  2. Mix the P.A.N. flour, oil, salt and warm water in a bowl. First mix the dough with a spoon and then knead until smooth. Let it rest for 10 minutes.
  3. Divide the dough into 8-10 balls and place in a bowl. Cover with plastic wrap and set aside.
  4. Place a ball of dough between two pieces of plastic (cling wrap) and using a rolling pin flatten until it is flattened to your liking. Not too thin because the dough can break once the filling is in.
  5. Remove the top piece of plastic and spoon the stuffing close to the bottom edge (1 to 1 ½ teaspoons) making sure to leave enough room at the edges so that the empanada can be sealed.
  6. Using the piece of plastic where the dough lies, fold the dough over and you will have a semi-circle. Press the edges to make sure they are well sealed to avoid any leaks when the empanada is fried. Use a cup or even a round Pyrex container to cut the edge of the empanada (this step is not necessary if you prefer to simply use a knife to cut the extra dough on the edge). Place the finished empanada over a tray previously covered with parchment paper and cover with plastic wrap to avoid drying. Continue with the remaining empanada balls.
  7. Once all the empanadas are prepared, It’s now time to bake!
  8. Bake the empanadas for 10 minutes, rotate the pan 180 degrees and bake for another 10 minutes or until crispy.
  9. Serve hot, enjoy!
Recipe by Belmondo Foods at