Paleo Empanada Beef
Savor the irresistible flavor of Paleo Empanada Beef, a wholesome twist on a classic favorite that's perfect for those embracing clean eating. Crafted with a grain-free dough made from coconut flour and tapioca starch, these empanadas are stuffed with a mouthwatering filling featuring grass-fed ground beef, aromatic garlic, and a medley of savory spices like cumin and paprika. Enhanced with briny chopped olives and a fresh hint of cilantro, this recipe offers a rich, hearty taste while remaining gluten-free, dairy-free, and Paleo-friendly. With just 30 minutes of prep time and a quick bake in the oven, these golden empanadas make a satisfying snack, appetizer, or meal that’s sure to impress. Pair them with a refreshing salad or enjoy them on their own—no matter how you serve them, these Paleo empanadas are a delightful fusion of health and flavor!
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Recipe Information
Ingredients
- 1 cup coconut flour
- 1 cup tapioca starch
- 1 large egg
- 0.5 cup coconut oil
- 0.5 teaspoon sea salt
- 1 pound grass-fed ground beef
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.25 cup, chopped olives
- 0.25 cup, chopped cilantro
Instructions
Preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper.
In a bowl, mix together coconut flour, tapioca starch, coconut oil, egg, and sea salt until a dough forms. Knead briefly until smooth, then wrap in plastic and refrigerate for 15 minutes.
In a large skillet over medium heat, melt some coconut oil and add the chopped onion. Cook until the onion is translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Add ground beef to the skillet, breaking it apart with a spatula, and cook until browned.
Stir in the tomato paste, cumin, paprika, and black pepper, and cook for another 5 minutes until well combined.
Mix in chopped olives and cilantro, then remove the skillet from heat and let the mixture cool slightly.
Retrieve the dough from the fridge and roll it out between two sheets of parchment paper to about 1/8 inch thick.
Cut the dough into circles using a 4-inch cutter. Re-roll scraps if necessary.
Place a tablespoon of beef filling in the center of each circle, folding the dough over to create a half-moon shape. Press the edges with a fork to seal.
Place empanadas on the prepared baking sheet and bake in the preheated oven for 25 minutes or until golden brown.
Allow them to cool slightly before serving. Enjoy your paleo-friendly empanadas!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 3.7 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 303 mg | 6% | |
*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.
