Paleo Classic Beef Empanadas
Satisfy your cravings for a comforting handheld favorite with these Paleo Classic Beef Empanadas, a delicious and grain-free twist on a beloved Latin American dish. Perfectly golden and crisp, these empanadas feature a tender, flaky dough made from a wholesome blend of coconut flour and tapioca flour, with almond milk and apple cider vinegar adding a subtle tang. The filling is a savory mix of seasoned ground beef, sautéed vegetables, and briny olives, delivering bold flavors in every bite. Easy to prep and bake, these paleo-friendly empanadas are perfect for meal prepping, entertaining, or enjoying as a grab-and-go snack. Baked to perfection and packed with wholesome ingredients, they’re a satisfying option for those following a grain-free, gluten-free, or paleo lifestyle.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 2 tbsp Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, finely chopped
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Tomato paste
- 0.5 cup Olives, sliced
- 1 cup Coconut flour
- 1 cup Tapioca flour
- 3 Eggs
- 0.25 cup Almond milk, unsweetened
- 1 tbsp Apple cider vinegar
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the bell pepper to the skillet and cook for an additional 3 minutes until soft.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes.
Stir in the cumin, paprika, salt, and ground black pepper. Add the tomato paste and olives, mixing everything until heated through. Remove from heat and let the filling cool slightly.
For the dough, mix the coconut flour and tapioca flour in a large bowl. In a separate bowl, beat 2 of the eggs and add the almond milk, apple cider vinegar, and 1 tablespoon of melted coconut oil.
Combine the wet ingredients with the dry ingredients and knead until a dough forms. If the dough is too dry, add a little more almond milk a tablespoon at a time.
Divide the dough into 12 equal portions. Roll each portion between two pieces of parchment paper into a 5-inch circle.
Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over the filling to form a half-moon and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
Place the empanadas on the prepared baking sheet. Beat the remaining egg and brush the tops of the empanadas for a glossy finish.
Bake in the preheated oven for 25 minutes, or until the dough is slightly golden.
Allow the empanadas to cool for a few minutes before serving. Enjoy your Paleo Classic Beef Empanadas hot or at room temperature.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 30.6 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 454 mg | 35% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3160 mg | 67% | |
*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.
