Preparation Steps

• Prepare the Dough: In a mixing bowl, combine the gluten-free all-purpose flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Beat an egg and mix in gradually with cold water until a cohesive ball forms. Wrap in plastic wrap and refrigerate for 30 minutes.
• Make the Filling: Sauté the finely chopped onions and diced bell peppers in a skillet over medium heat until softened. Add the cooked, shredded chicken and optional cumin, stirring until warmed through. Mix in the cheese until melted, then remove from heat to cool slightly.
• Assemble the Empanadas: Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about ⅛ inch thick. Use a round cutter to make circles, filling one half with the savory mixture, folding over, and sealing the edges with a fork or by pinching them closed.
• Egg Wash and Bake: Place the filled empanadas on a parchment-lined baking sheet. Brush each one with the beaten egg for a lovely golden finish. Bake for 20-25 minutes until golden brown, or fry in hot oil for a crispy texture.