Gluten-Free Empanadas

We started Cocina 54 Empanadas because growing up in Argentina, empanadas were always part of any major event or dinner with friends. When my husband, Federico, and I moved from Argentina to the U.S., we couldn’t find good empanadas anywhere. We would make empanadas ourselves at home then save them in our freezer and bring them to the office. We’ve always been in the food industry and Federico has always been an entrepreneur, so we decided it was a good time to start a company together while raising a family. Empanadas seemed like the right fit and we liked that they are portable in addition to having great flavor.  We wanted to make a better-for-you product with fresh ingredients and we wanted our empanadas to be gluten-free. 

Spicy Beef Empanada: Filling (Ground Beef, Onions, Red Peppers, Jalapenos, Extra Virgin Olive Oil, Salt, Cornstarch, Paprika, Black Pepper) Crust: Cocina 54 Blend (Cornstarch, Tapioca Starch, Milk, Psyllium Husk Powder, Egg Whites, Buttermilk, Sea Salt, Baking Powder, Sunflower Lecithin, Gum Blend, Water, Butter, Red Pepper Flakes.

Traditional Beef Empanada: Cocina 54 Blend (Corn Starch, Tapioca Starch, Milk, Psyllium Husk Powder, Egg Whites, Buttermilk, Gum Blend, Sea Salt, Baking Powder, Sunflower Lecithin), Onions, Beef, Water, Butter, Red Bell Peppers, Eggs, Olives, Extra Virgin Olive Oil, Salt, Cornstarch, Spices.

Chicken & Peppers Empanada: Filling (Onions, Chicken, Eggs, Red Peppers, Green Peppers, Olives, Extra Virgin Olive Oil, Salt,spices) Crust: Cocina 54 Blend (Corn Starch, Tapioca Starch, Milk, Psyllium Husk Powder, Egg Whites, Buttermilk Solids, Sea Salt, Baking Powder, Sunflower Lecithin, Gum Blend, Water, Butter.

Spinach & Cheese Empanada: Filling (Spinach, Onions, Mozzarella, Parmesan Cheese, Tapioca Flour, Extra Virgin Olive Oil, Salt, Spices), Crust: Cocina 54 Blend (Corn Starch, Tapioca Starch, Milk, Psyllium Husk Powder, Egg Whites, Buttermilk, Gum Blend, Sea Salt, Baking Powder, Sunflower Lecithin), Water, Butter, Dehydrated Spinach).