Authentic home cooking from Spain, with US measurements. 
Gluten-Free Tuna Empanada
I've always loved empanadas, especially because they're so convenient to take anywhere—whether it's for emergencies, a picnic, a family meal, or even to bring to work when you don't have many dining options. This is especially helpful if you have celiac disease and can't eat just anywhere.
Video: Empanada de atún sin gluten (http://www.mis-recetas.org/video/show/2362-empanada-de-atun-sin-gluten)
Gluten-Free Tuna Empanada
I've always loved empanadas, especially because they're so convenient to take anywhere—whether it's for emergencies, a picnic, a family meal, or even to bring to work when you don't have many dining options. This is especially helpful if you have celiac disease and can't eat just anywhere.
Video: Empanada de atún sin gluten (http://www.mis-recetas.org/video/show/2362-empanada-de-atun-sin-gluten)
Open in Cookpad AppSteps
- 1
In a bowl, add the gluten-free flour (I usually use a gluten-free flour blend) along with the butter (preferably at room temperature), egg, salt, and a splash of water (about half or less of the total amount).
- 2
Gradually knead until the ingredients come together and form a ball. If the dough feels too dry, add a little more water as needed. Don’t add all the water at once, since gluten-free flour doesn’t need as much moisture and can get sticky if overhydrated. The dough should come together and pull away from the bowl and your hands.
- 3
If using a stand mixer, use the dough hook and mix on speed 1 for about 5 minutes.
- 4
Once the dough is formed, cover the bowl with plastic wrap to keep it from drying out and set aside while you prepare the filling.
- 5
Finely chop the onion and both bell peppers. Sauté them in hot olive oil until softened.
- 6
Add a pinch of salt and a splash of tomato sauce, mix, and cook for about 5 more minutes. Turn off the heat, add the drained tuna, and mix to combine. Let cool and set aside.
- 7
On a smooth, floured surface (you can also use parchment paper or a silicone mat), roll out the dough with a rolling pin into a rectangle. If the dough sticks, sprinkle more flour on the surface and rolling pin as needed.
- 8
Trim the edges with a knife and place the filling on one half of the dough. Fold the rectangle over and seal the edges with your fingertips. Trim any excess dough and use strips of dough to decorate the top. Brush with beaten egg using a pastry brush to give the crust color.
- 9
Bake at 400°F (200°C) in a preheated oven for about 20–25 minutes, until golden brown on top.
- 10
Here's the video recipe to make it even easier:
Cooksnaps
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