PALEO EMPANADAS
PALEO EMPANADAS
Empanadas are stuffed pastries that can be made sweet or savory, and usually have meat, vegetables or fruit inside. Each country has a slightly different take on the empanada, which means you can get very creative with your filling options.
This paleo friendly recipe has a basic ground beef stuffing that is very flavorful. You will probably have some filling left over after you make these, or you can double-up on the dough portion of the recipe.
You can oven-bake the Empanadas as this recipe calls for, or pan fry them in your favorite paleo-friendly fat such as bacon fat/lard or tallow. They taste great when served with freshly made guacamole. I had some extra filling left over so I decided to make some tamales with them. I like to use a dough press when making these, because it makes perfect shape every time, but using your hands is easy as well. Enjoy!
This paleo friendly recipe has a basic ground beef stuffing that is very flavorful. You will probably have some filling left over after you make these, or you can double-up on the dough portion of the recipe.
You can oven-bake the Empanadas as this recipe calls for, or pan fry them in your favorite paleo-friendly fat such as bacon fat/lard or tallow. They taste great when served with freshly made guacamole. I had some extra filling left over so I decided to make some tamales with them. I like to use a dough press when making these, because it makes perfect shape every time, but using your hands is easy as well. Enjoy!
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Paleo EmpanadasPrep time: 20 mins Cook time: 30 mins Yield: 8
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Ingredients:
1 egg + 1/2 tsp. water, whisked (for brushing the empanadas with)
FOR THE DOUGH
- 1 1/2 cups finely ground blanched almond flour
- 3/4 cup tapioca flour
- 1 1/2 tsp. sea salt
- 2 large eggs, whisked
- 3 Tbsp. light tasting olive oil
FOR THE FILLING:
- 1/2 pound ground beef
- 1/2 Tbsp. lard/bacon fat or tallow
- 1/2 medium onion, diced
- 2 cloves garlic, crushed
- 1/2 Tbsp. chili powder
- 1/2 Tbsp. cumin
- 1/2 tsp. sea salt
- 1 tsp. ground black pepper
- Dash red pepper flakes
- Dash cayenne
- 3 ounces of tomato paste (half of a standard 6 ounce can)
Equipment:
- Medium sized skillet
- Stirring spoon
- Medium sized bowl
- Fork or whisk
- Plastic wrap
- Rolling pin
- Dough press (optional)
- Baking sheet
- Baking Mat or parchment paper
- Pastry Brush
Directions:
TO MAKE THE FILLING:
1. Heat the lard/bacon fat or tallow in a medium skillet over medium high heat. Add the garlic and onion and saute for 2 minutes.
2. Add the ground beef to the skillet and break apart with the wooden spoon. Add the seasonings and cook for about 5 minutes.
3. Stir in the tomato paste and turn down the heat to low. Simmer for about 8-10 minutes.
4. Take pan off of the heat and set aside to cool.
TO MAKE THE DOUGH:
1. Using a fork or whisk, mix the almond flour, tapioca flour and salt in a medium sized bowl, making sure it is well combined.
2. Add the beaten eggs and olive oil and mix with fork until the dough is well mixed and thick. If the dough is too sticky, add a little more almond flour (1 Tbsp. at a time). If too dry, add a little more olive oil (1 tsp. at a time). Cover in plastic wrap and place in refrigerator for 10 minutes.
TO PREPARE THE EMPANADAS:
1. Preheat oven to 400F. Make sure the rack is in the center or lower area of the oven.
2. Take the dough out of the fridge and make 8 balls with it. Place a ball of dough into your palm and press into a flat circle with the fingertips of your other hand, or very gently press the dough into a small dough-press using your fingers.
3. Add about 2-3 Tbsp. of filling to the middle of each dough circle (do not overfill), fold in half and gently squeeze the edges together, either with your fingertips or by using the dough press. Place the empanadas on a baking sheet lined with a baking mat or parchment paper. Gently brush a little bit of egg wash onto the tops of the empanadas.
4. Place the empanadas in the oven and bake for 10 minutes. Flip each empanada over, gently brush with egg wash, and bake for another 10 minutes or until lightly golden brown. Remove from oven and allow to cool for 5 minutes.
5. Serve with guacamole or your favorite salsa and enjoy!
1 egg + 1/2 tsp. water, whisked (for brushing the empanadas with)
FOR THE DOUGH
- 1 1/2 cups finely ground blanched almond flour
- 3/4 cup tapioca flour
- 1 1/2 tsp. sea salt
- 2 large eggs, whisked
- 3 Tbsp. light tasting olive oil
FOR THE FILLING:
- 1/2 pound ground beef
- 1/2 Tbsp. lard/bacon fat or tallow
- 1/2 medium onion, diced
- 2 cloves garlic, crushed
- 1/2 Tbsp. chili powder
- 1/2 Tbsp. cumin
- 1/2 tsp. sea salt
- 1 tsp. ground black pepper
- Dash red pepper flakes
- Dash cayenne
- 3 ounces of tomato paste (half of a standard 6 ounce can)
Equipment:
- Medium sized skillet
- Stirring spoon
- Medium sized bowl
- Fork or whisk
- Plastic wrap
- Rolling pin
- Dough press (optional)
- Baking sheet
- Baking Mat or parchment paper
- Pastry Brush
Directions:
TO MAKE THE FILLING:
1. Heat the lard/bacon fat or tallow in a medium skillet over medium high heat. Add the garlic and onion and saute for 2 minutes.
2. Add the ground beef to the skillet and break apart with the wooden spoon. Add the seasonings and cook for about 5 minutes.
3. Stir in the tomato paste and turn down the heat to low. Simmer for about 8-10 minutes.
4. Take pan off of the heat and set aside to cool.
TO MAKE THE DOUGH:
1. Using a fork or whisk, mix the almond flour, tapioca flour and salt in a medium sized bowl, making sure it is well combined.
2. Add the beaten eggs and olive oil and mix with fork until the dough is well mixed and thick. If the dough is too sticky, add a little more almond flour (1 Tbsp. at a time). If too dry, add a little more olive oil (1 tsp. at a time). Cover in plastic wrap and place in refrigerator for 10 minutes.
TO PREPARE THE EMPANADAS:
1. Preheat oven to 400F. Make sure the rack is in the center or lower area of the oven.
2. Take the dough out of the fridge and make 8 balls with it. Place a ball of dough into your palm and press into a flat circle with the fingertips of your other hand, or very gently press the dough into a small dough-press using your fingers.
3. Add about 2-3 Tbsp. of filling to the middle of each dough circle (do not overfill), fold in half and gently squeeze the edges together, either with your fingertips or by using the dough press. Place the empanadas on a baking sheet lined with a baking mat or parchment paper. Gently brush a little bit of egg wash onto the tops of the empanadas.
4. Place the empanadas in the oven and bake for 10 minutes. Flip each empanada over, gently brush with egg wash, and bake for another 10 minutes or until lightly golden brown. Remove from oven and allow to cool for 5 minutes.
5. Serve with guacamole or your favorite salsa and enjoy!
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