Delicious Gluten-Free Spicy Sardine Empanadas: A Family Recipe Reimagined

Discover these incredible Gluten-Free Empanadas de Sardina, a vibrant take on a cherished family recipe. Each empanada features a perfectly crispy, golden-fried exterior that gives way to a soft, warm interior. The star is a savory, zesty, and slightly spicy filling crafted from flavorful sardines, fresh jalapeño, aromatic cilantro, and sweet onion – a truly unforgettable bite.

There’s something truly special about family recipes – they carry stories, memories, and the essence of home. For my family, one such treasured dish was my mom’s incredible sardine empanadas. These flavorful turnovers were a staple, particularly when served alongside a comforting bowl of her homemade lentil soup. The combination was pure magic, a symphony of textures and tastes that brought everyone together around the dinner table.

However, as life often presents new challenges, recent gluten intolerances within our family meant that beloved dishes like these empanadas, and even our famous tres leches cake, became difficult to enjoy. This posed a culinary dilemma: how could we keep these cherished traditions alive without compromising on health or flavor?

It was my dad who stepped up to the plate, determined to recreate my mom’s iconic empanadas in a gluten-free format. This wasn’t just about food; it was about connection, memory, and keeping my mom’s spirit alive in our kitchen. Certain dishes, for him, are a direct link to her, a way to feel her presence and celebrate her legacy. These sardine empanadas are undeniably one of those dishes, holding a profound emotional significance.

I am eternally grateful to my mom for first introducing us to her amazing empanadas, and equally to my dad for his unwavering dedication to reimagining them. His countless hours of testing and refining resulted in a gluten-free version that truly honors the original, allowing us to continue creating new memories around this cherished meal.

You can read more about my mom’s inspiring story here.

Now, I’m thrilled to share this adapted recipe for gluten-free sardine empanadas with you. Get ready to experience a dish that’s rich in flavor, tradition, and love, whether you have gluten sensitivities or simply appreciate a well-crafted empanada.

What are Empanadas? A Culinary Journey

Empanadas are a universally beloved delicacy, a type of baked or fried turnover consisting of pastry and a savory or sweet filling. The name “empanada” itself comes from the Spanish verb “empanar,” meaning “to bread” or “to wrap in bread.” This perfectly describes their essence: a delectable filling encased in a doughy wrapper.

While particularly iconic in Latin America and Spain, empanadas can be found in various forms across many cultures worldwide, each region boasting its unique twist on the classic. From the crescent-shaped “pastel” of Brazil to the “samosa” of India and the “pirozhok” of Eastern Europe, the concept of a filled pastry is a culinary thread connecting diverse cuisines.

To prepare empanadas, a circular piece of flattened dough is carefully folded over a filling, crimped shut, and then either baked until golden or shallow-fried to crispy perfection. The fillings are incredibly versatile, ranging from savory options like various meats, cheeses, and vegetables to sweet concoctions featuring fruit preserves or dulce de leche. Depending on their filling and size, empanadas can serve as a delightful snack, a flavorful appetizer, a satisfying dessert, or even a hearty main course.

Traditionally, empanada dough is often made from wheat flour or all-purpose flour, giving it its characteristic texture. However, in this innovative gluten-free version, my dad ingeniously combines white rice flour, psyllium husk powder, and yeast. This blend creates a dough that surprisingly mimics the elasticity and delightful texture of traditional all-purpose flour dough, making these empanadas a fantastic option for those avoiding gluten without sacrificing taste or experience.

Why You’ll Fall in Love with These Gluten-Free Empanadas

• Truly Gluten-Free Perfection: This recipe offers a safe and incredibly delicious option for anyone managing gluten sensitivities or celiac disease. You won’t miss the traditional flour, as the carefully crafted dough achieves an authentic empanada experience, allowing everyone to partake in this classic comfort food.
• Explosion of Amazing Flavor: Prepare your taste buds for a party! The combination of robust sardines with the bright, zesty kick of fresh jalapeño, aromatic cilantro, and the subtle sweetness of onion creates a filling that is nothing short of sensational. It’s a fresh, vibrant, and perfectly balanced flavor profile with just the right touch of spice.
• Irresistible Texture Contrast: The magic of these empanadas lies in their textural harmony. Each bite delivers a satisfying crunch from the crispy, golden-brown pastry exterior, followed by the soft, warm, and richly textured sardine filling inside. It’s a delightful culinary experience that keeps you coming back for more.
• Surprisingly Nutritious: Beyond their incredible taste, these empanadas offer significant health benefits, largely thanks to the star ingredient: sardines. These small but mighty fish are packed with omega-3 fatty acids, which are vital for supporting heart health, reducing inflammation throughout the body, and boosting cognitive function. They’re also a great source of protein, vitamin D, and calcium.
• A Recipe of Dedication and Love: This isn’t just any recipe; it’s a labor of love. My dad poured his heart and countless hours into perfecting this gluten-free version, testing it meticulously until it was as close to my mom’s original as possible. His dedication ensures that you’re getting a thoroughly tried, tested, and truly exceptional recipe designed to be shared and enjoyed.

Essential Ingredients and Smart Substitutions

Crafting these delicious empanadas requires a few key components for both the flavorful filling and the perfectly textured gluten-free dough.

For the Spicy Sardine Filling:

• Canned Sardines: The foundation of our filling! Choose your preferred brand of canned sardines. We’ve had fantastic results using sardines packed in olive oil for a richer flavor, and those in tomato sauce for a tangier profile. Both work wonderfully, so feel free to experiment with what you enjoy most.
• Jalapeño: This pepper provides that signature zesty heat. If you’re looking to dial up the spice even further, consider substituting the jalapeño with a serrano pepper. Remember to remove the seeds and membranes for a milder heat, or leave some in for extra kick.
• Onion: Finely diced onion adds a crucial aromatic depth and a hint of sweetness that balances the fish and spice. While white onions are our preference for their crispness and slightly sharper flavor, yellow onions can also be used for a slightly mellower taste.
• Cilantro: Freshly chopped cilantro is non-negotiable for its bright, herbaceous, and distinct flavor. It beautifully complements the sardines and jalapeño, tying all the flavors together.
• Salt and Pepper: Essential for seasoning to taste. Start with a small amount and adjust as needed after mixing the filling.

For the Gluten-Free Empanada Dough:

• White Rice Flour: This is the primary flour for our gluten-free dough. You can easily find high-quality white rice flour from brands like Bob’s Red Mill or at most Asian markets. The key is to ensure the ingredient list states only “white rice” and nothing else, as additives can affect the dough’s consistency.
  • For an even more authentic experience, my dad prefers to grind his own rice flour. He buys bulk rice and uses a metal grain mill attachment for his KitchenAid mixer, which makes the process surprisingly simple and ensures a fresh supply. Alternatively, a high-powered blender, such as a Vitamix, can also be used to achieve a fine rice flour.
  • It’s important to note that homemade rice flour tends to have a slightly different consistency than store-bought, often being a bit grittier. This difference requires a slight adjustment in the liquid quantities for the dough, which you’ll find detailed in the recipe card below.
• Psyllium Husk Powder: A miracle ingredient in gluten-free baking! Psyllium husk is a natural fiber derived from the seeds of the Plantago ovata plant. In this dough, it acts as a binder, providing the much-needed elasticity and flexibility that gluten would typically offer. It helps the dough hold together, making it easier to roll and shape, and contributes to the empanadas’ tender texture.
• Active Dry Yeast: Incorporating yeast is crucial for achieving a wonderfully light and airy texture in these gluten-free empanadas, mimicking the soft chewiness of traditional dough.
• Sugar: Just a small amount of sugar is required to “feed” and activate the active dry yeast, ensuring it works effectively to make the dough rise.
• Warm Water: The perfect temperature of water is essential for activating the yeast. Ensure it’s within the specified range (105°F to 110°F / 40°C to 43°C) for optimal results.
• Salt: Kosher salt enhances the flavor of the dough and also plays a role in controlling yeast activity.
• Oil for Frying: You’ll need a neutral-flavored oil with a high smoke point for shallow frying. Avocado oil is an excellent choice due to its high smoke point and beneficial health properties. Other suitable options include canola oil, grapeseed oil, or sunflower oil.

Refer to the comprehensive recipe card below for exact quantities and any specific notes regarding ingredients.

Making these gluten-free sardine empanadas is a rewarding process. Follow these steps carefully to achieve crispy, flavorful results.

1. Activate the Yeast

• In a small bowl, combine the specified amount of warm water with sugar and active dry yeast. The water should be comfortably warm to the touch (between 105°F to 110°F / 40°C to 43°C) to properly activate the yeast without killing it.
• Stir gently and let the mixture sit in a warm spot for about 15 minutes. You’ll know the yeast is active when it becomes foamy and bubbly on the surface, indicating it’s ready to work its magic. A sunny windowsill or a briefly warmed (then turned off) microwave can provide an ideal environment.

2. Prepare the Gluten-Free Dough

• In a large mixing bowl, whisk together the white rice flour, psyllium husk powder, and salt until they are well combined. This ensures even distribution of the psyllium, which is crucial for the dough’s structure.
• Once the yeast mixture is activated, pour it into the dry flour mixture.
• Using clean hands or a sturdy spatula, mix everything together. The dough will be sticky at first, but keep mixing until all ingredients are thoroughly incorporated and a cohesive ball of dough forms.
• Cover the bowl tightly with plastic wrap to prevent the dough from drying out.
• Place the covered bowl in a warm environment to allow the dough to rise. If your oven has a “proof” setting, this is ideal. Otherwise, you can preheat your oven to its lowest setting (around 200°F / 95°C) for just 1-2 minutes, then turn it OFF completely. Place the dough inside the warm (but not hot!) oven to rise for approximately one hour. The warmth helps the yeast thrive, creating a lighter, more pliable dough.

3. Prepare the Zesty Sardine Filling

• While the dough is rising, prepare the delicious filling. Open the cans of sardines and drain them thoroughly. Transfer the sardines to a medium bowl.
• Add the finely diced jalapeño (adjusting quantity based on your spice preference), diced onion, and fresh cilantro to the bowl with the sardines.
• Using a fork, gently mash the sardines and mix all the ingredients together until well combined. The sardines should be broken into small, flaky pieces.
• Season the filling with salt and pepper to taste, mixing again to ensure the flavors are evenly distributed. Set aside until the dough is ready.

4. Assemble the Empanadas

• Once the dough has risen for an hour, gently punch it down and divide it into 8-10 equal-sized balls. This recipe aims for individual servings.
• Gluten-free dough can be sticky and delicate, so for easy rolling, place a piece of parchment paper or plastic wrap on your clean counter. Place one dough ball on top, then cover it with another piece of parchment paper or plastic wrap.
• Using a rolling pin, roll out each dough ball between the layers of paper/plastic to about ¼-inch thick and approximately 5 inches in diameter. For perfectly uniform circles, you can use a 5-inch plate or cookie cutter to trim the edges.
• Remove the top layer of paper/plastic. Place a heaping tablespoon of the sardine filling onto the center of each dough circle. Be careful not to overfill.
• Carefully fold one half of the dough over the filling to create a half-moon shape. Gently press down the edges to seal the empanada. For a secure and decorative seal, use the tines of a fork to press firmly along the curved edge. This also prevents the filling from escaping during frying. Repeat with the remaining dough and filling.

5. Fry the Empanadas to Golden Perfection

• In a deep frying pan or Dutch oven, pour about 1 inch of your chosen frying oil (like avocado oil). Heat the oil over medium heat until it is very hot and shimmering, but not smoking. A good test is to drop a tiny piece of dough into the oil; if it sizzles immediately, the oil is ready.
• Carefully place two empanadas at a time into the hot oil, ensuring not to overcrowd the pan. Fry for about 2 minutes on one side until golden brown.
• Using a spatula and tongs, carefully flip the empanadas. Fry for another 3 minutes on the second side, then flip one more time for a final minute to ensure even crispiness and cooking.
• Once deep golden brown and crispy, remove the empanadas from the oil and place them on a plate lined with paper towels to drain any excess oil. This step is crucial for maintaining their crisp texture.
• Repeat the frying process with the remaining empanadas, adjusting heat as necessary to keep the oil at a consistent temperature.
• Serve immediately to enjoy them at their absolute best!

How to Serve These Irresistible Empanadas

While these spicy sardine empanadas are fantastic on their own, my mom always taught us the best way to enjoy them. She’d serve them with a fresh, vibrant jalapeño salsa for an extra kick and, most importantly, with a big, comforting bowl of lentil soup. The hearty, earthy flavors of the soup perfectly complement the zesty, crispy empanadas, creating a balanced and deeply satisfying meal.

However, feel free to get creative with your pairings! Here are a few other excellent options:

• Mexican White Rice with Corn: A classic side that adds a comforting element.
• A Simple Side Salad: A light, crisp green salad with a vinaigrette can cut through the richness of the fried empanadas.
• Sopa de Verduras (Mexican Vegetable Soup): Another delightful soup option for a full meal.
• Vegan Asparagus Soup: A creamy, elegant choice that surprisingly pairs well.
• Sopa de Tortilla Azteca: A rich and flavorful tortilla soup can be a fantastic companion.

Storing and Reheating Your Empanadas

For the best possible taste and texture, these empanadas truly shine when served fresh, right after frying. If you’re planning ahead, my best recommendation is to prepare and assemble the empanadas, but hold off on frying them until just before you’re ready to serve. You can arrange the un-fried empanadas in a single layer between sheets of parchment paper in an airtight container. They will keep well in the refrigerator for 1-2 days, allowing you to fry them up quickly when guests arrive or when hunger strikes.

Should you find yourself with leftover fried empanadas, store them in an airtight container in the refrigerator for up to 1-2 days. To reheat and bring back some of their original crispiness, avoid the microwave, which can make them soggy. Instead, reheat them gently on a dry skillet over medium heat until warmed through and the crust begins to crisp up again. Alternatively, a conventional oven or a toaster oven set to a moderate temperature (around 300-350°F / 150-175°C) will also work beautifully, allowing them to heat evenly and regain some crunch.

Pro Tips for Perfect Empanadas & Creative Variations

• Taming Sticky Dough: Gluten-free dough can be notorious for being sticky. To handle it with ease, always use parchment paper or plastic wrap when rolling. Simply place a piece on your counter, put a dough ball on it, and then cover it with another piece before rolling. This prevents sticking and makes transfer much simpler.
• Optimizing Dough Rise: The “proof” setting on your oven is a game-changer for yeast doughs. If you have it, use it! If not, create a warm environment by turning your oven to its lowest setting (around 200°F / 95°C) for just 1-2 minutes, then immediately turn it off. The residual warmth is perfect for proofing.
• Temperature is Key for Yeast: A crucial reminder: the oven should be comfortably warm, NOT hot. Excessive heat will kill the yeast, preventing your dough from rising and resulting in dense empanadas. Always ensure the oven is off before placing your dough inside for proofing.
• Creative Filling Swaps: While the sardine filling is a star, empanadas are incredibly versatile! Feel free to explore other delicious options:
  • Picadillo con Papas: A savory ground meat and potato filling.
  • Papas con Chorizo: Diced potatoes with spicy Mexican sausage.
  • Frijoles Refritos: Creamy refried beans, especially with a sprinkle of cheese.
  • Cheese: Simple melted cheese (like Oaxaca, mozzarella, or a blend) is always a crowd-pleaser.
  • Chicken Tinga: Shredded chicken in a smoky, spicy tomato-chipotle sauce.
  • Spinach and Feta: A Mediterranean-inspired twist.
• Baking Option: For a lighter alternative to frying, you can bake these empanadas. Brush them with a little oil or an egg wash for a golden finish and bake at 375°F (190°C) for 18-25 minutes, or until golden brown and cooked through. Keep in mind the texture will be different from fried, but still delicious!

Frequently Asked Questions About Empanadas

I truly hope you enjoy making and savoring these special Gluten-Free Spicy Sardine Empanadas! If you try this recipe, please leave me a commentwith a star rating below – your feedback means the world. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch with more delicious Latin-inspired recipes, and don’t forget to subscribe to my newsletter for exclusive content and updates.

Recipe

Originally published May 8, 2022. Updated post September 2023.

“Empanadas.” Wikipedia, 5 September, 2023, https://en.wikipedia.org/wiki/Empanada.