Paleo Empanada de Carne
Savor the bold flavors of a Paleo Empanada de Carne, a healthy twist on the classic Latin American dish! These gluten-free empanadas feature a unique plantain-based dough that delivers a subtly sweet and savory contrast to the rich, spiced ground beef filling. Made with wholesome ingredients like coconut oil, fresh cilantro, and aromatic spices such as cumin and paprika, this recipe is perfect for those following a paleo diet or simply seeking a nutritious, grain-free alternative. Baked to golden perfection and brushed with egg for a crisp, flaky finish, these empanadas are irresistibly delicious and easy to prepare. Serve them as a crowd-pleasing appetizer, a satisfying snack, or even a filling main course—ideal for family meals or gatherings!
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Recipe Information
Ingredients
- 3 large Green plantains
- 1 pound Ground beef
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.25 cup Beef broth
- 2 tablespoons, chopped Fresh cilantro
- 1 beaten Egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel the green plantains and cut them into chunks. Boil in a large pot of salted water for about 15 minutes or until soft.
Drain the plantains and transfer them to a food processor. Blend until smooth to form a dough-like consistency, then set aside to cool.
In a large skillet over medium heat, add 1 tablespoon of coconut oil and sauté the diced onion and minced garlic until the onion becomes translucent.
Add ground beef to the skillet, breaking it apart with a spatula and cook until browned.
Stir in ground cumin, paprika, chili powder, salt, black pepper, tomato paste, and beef broth. Let the mixture simmer for about 5-7 minutes, until most of the liquid has evaporated.
Remove the beef mixture from heat and stir in chopped cilantro. Allow the filling to cool slightly.
To assemble the empanadas, take about 2 tablespoons of the plantain dough and flatten it into a circle on a clean surface or between sheets of parchment paper.
Place about 1 tablespoon of the beef filling in the center of the plantain dough circle.
Fold the dough over the filling to create a semi-circle, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Repeat the process until all the dough and filling are used.
Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown.
Remove from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 15.5 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 669 mg | 14% | |
*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.
