Easy Gluten Free empanada shells

If you’d ever been to Argentina you know that we Argentines take our empanada game very seriously (yes, I’m from Argentina in case you didn’t get where the accent is from).

In Argentina, empanadas are everywhere. You’ll find them served as a side dish at a barbecue (usually deep-fried, golden, and irresistible) or ordered as takeout, packed neatly in a box to share with family and friends.

Empanadas are not just a meal but they are an opportunity to gather. Just hear me out, or… read me out…

There are countless filling options, and each one needs to be identified so you don’t accidentally bite into a spicy beef when you were craving ham and cheese. Some shops brand their empanadas with little stamps, letters, or symbols on the dough. More traditional spots use folding techniques—the crimp of the edge will tell you if it’s a classic carne, a gooey jamón y queso, or something else entirely.

When the box of empanadas arrives, everyone crowds around. You unfold the paper pamphlet with the “empanada code,” point out your favorites, and maybe even take a gamble on one without checking what’s inside. That ritual is part of the joy.

Living in the US (yes, I live in the US in case you must know) with a celiac kiddo motivated me to begin my search for the perfect Gluten Free empanada shell recipe. I started experimenting with gluten-free recipes, pulling ideas from Argentine cooking blogs, testing different flours and methods. But the results were always disappointing: too thick, too dry, too far from the real thing.

While the filling of the empanada is what gives its magical taste, the dough is the portal to that tasting experience, and if that initial bite is not good then it doesn’t matter if your empanada filling was made by Thomas Keller, it will not taste good. Add to that the sophisticated palate of a 6 years old.

One day, while making shepherd’s pie, I had leftover mashed potatoes. That’s when it hit me: what if mashed potatoes could replace the dough? I gave it a try—and the rest, as they say, is history.

This gluten-free mashed potato dough is soft, comforting, and easy to work with. It opens up a world of possibilities for families like mine. In the recipe below, I’ve used a ham and cheese filling, but you can use anything—beef, chicken, veggies, or even a sweet filling if you’re adventurous.

Now, whether I’m making empanadas for my family or gathering with Argentine friends here in the U.S., I don’t feel bummed out that my son has to sit on the sidelines. In fact, if there are leftovers, I’m usually the one sneaking his gluten-free empanadas instead of the traditional ones. They’re that good.

So here’s to reimagining tradition in a way that includes everyone at the table. ¡Buen provecho!