Paleo Chicken Empanadas
Dive into the wholesome world of **Paleo Chicken Empanadas**, a grain-free twist on the classic savory pastry! These golden pockets are crafted with a tender, nutrient-packed dough made from almond and coconut flour, enriched with ghee and a splash of apple cider vinegar for a perfect flaky texture. Inside, you'll find a flavorful filling of juicy chicken breast combined with sautéed onion, bell pepper, garlic, and aromatic spices like smoked paprika and cumin, then brightened with fresh cilantro. These empanadas are baked to golden perfection, making them a nutritious, gluten-free, and dairy-free delight. Perfect as a snack, appetizer, or meal prep favorite, they’re easy to make and ideal for adhering to a paleo lifestyle without sacrificing flavor.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup coconut flour
- 3 whole egg
- 0.5 cup ghee
- 0.25 cup coconut milk
- 1 tablespoon apple cider vinegar
- 1 pound chicken breast
- 1 medium onion
- 1 medium bell pepper
- 3 cloves garlic cloves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.25 cup fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the almond flour, coconut flour, and salt. Add in two of the eggs, ghee, coconut milk, and apple cider vinegar. Mix until a smooth dough forms. Wrap in plastic and refrigerate for 15 minutes.
While the dough is chilling, prepare the filling. Chop the onion, bell pepper, and garlic finely.
In a skillet, heat olive oil over medium heat. Add the onion and bell pepper and sauté for 5 minutes or until soft. Add garlic and cook for another minute.
Dice the chicken breast into small pieces. Add it to the skillet along with cumin, smoked paprika, salt, and pepper.
Cook until the chicken is fully cooked and no longer pink, about 8-10 minutes.
Remove from heat and stir in chopped fresh cilantro. Set the filling aside to cool slightly.
Remove dough from the fridge and roll out between two sheets of parchment paper to about 1/4 inch thick.
Using a round cutter or the rim of a glass, cut out circles from the dough.
Place a spoonful of chicken filling in the center of each dough circle. Fold over to close and crimp the edges with a fork to seal.
Beat the remaining egg and brush it over the tops of the empanadas.
Place the empanadas on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Allow to cool slightly before serving. Enjoy your Paleo Chicken Empanadas!
Nutrition Facts
Calories |
3967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.4 g | 375% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 1298 mg | 433% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 75.2 g | 269% | |
| Total Sugars | 32.1 g | ||
| Protein | 213.5 g | 427% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 664 mg | 51% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2945 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
