Paleo Classic Empanadas
Indulge in the rich, savory flavors of Paleo Classic Empanadas, a healthier twist on the beloved Latin American snack. These grain-free empanadas feature a perfectly flaky dough made from almond flour, tapioca starch, and coconut flour, paired with a mouthwatering filling of seasoned ground beef, bell peppers, onions, and aromatic spices like cumin and paprika. Designed for paleo enthusiasts, this recipe avoids refined grains while delivering the same satisfying bite, thanks to simple yet wholesome ingredients. Enjoy them fresh out of the oven, golden-brown and packed with robust flavor, as a snack or appetizer at any gathering. Perfect for meal prep or entertaining, these paleo empanadas are a gluten-free delight made easy with step-by-step instructions and a prep-friendly dough you can roll and shape seamlessly.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Tapioca starch
- 0.25 cup Coconut flour
- 1.5 teaspoons Salt
- 2 large Eggs
- 0.25 cup Coconut oil, melted
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Bell pepper, diced
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- Egg wash (1 egg whisked with 1 tbsp water)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, tapioca starch, coconut flour, and 1 teaspoon salt.
In a separate bowl, whisk together 2 eggs and the melted coconut oil.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If needed, use your hands to knead it until it comes together smoothly.
Wrap the dough in plastic wrap and refrigerate for 20 minutes to firm up.
While the dough is chilling, prepare the filling. Heat a skillet over medium heat and add the ground beef. Cook, breaking it apart, until browned. Drain excess fat if necessary.
Add the onion, garlic, and bell pepper to the skillet and cook until they are soft, about 5 minutes.
Stir in the paprika, cumin, chili powder, remaining 0.5 teaspoon of salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat.
Take the dough out of the refrigerator. Between two pieces of parchment paper, roll out the dough to about 1/8 inch thickness.
Use a round cutter or a small bowl (about 4 inches in diameter) to cut circles from the dough.
Place about 2 tablespoons of the beef filling on each circle of dough.
Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges further.
Brush the tops of the empanadas with egg wash.
Arrange the empanadas on the prepared baking sheet.
Bake in the preheated oven for about 25 minutes or until the empanadas are golden brown.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
3526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.1 g | 328% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 4118 mg | 179% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 25.9 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 646 mg | 50% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2117 mg | 45% | |
*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.
