Paleo Fried Empanadas
Discover the deliciously wholesome world of *Paleo Fried Empanadas*, a grain-free and dairy-free take on the classic comfort food. Crafted with a flavorful dough made from almond flour, tapioca starch, and coconut flour, these empanadas are perfectly crisped in avocado oil for a golden, flaky shell. The filling bursts with bold flavors, featuring seasoned ground beef, sautéed onions, garlic, tomato paste, and aromatic spices like smoked paprika and cumin, with a fresh pop of cilantro to tie it all together. Ideal for anyone following a paleo lifestyle, these empanadas are surprisingly simple to prepare, with a prep time of just 30 minutes. Perfect as a snack, appetizer, or main dish, these fried delights will have you savoring every bite while staying true to your clean eating goals. Serve warm and let the irresistible crunch and savory filling transport your taste buds to paleo paradise. Keywords: paleo empanadas, fried empanadas, grain-free empanadas, paleo recipes, gluten-free appetizers.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Tapioca starch
- 0.25 cups Coconut flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 1 large Egg
- 2 tablespoons Water
- 4 tablespoons Ghee
- 1 pound Ground beef
- 1 small Onion
- 2 Garlic cloves
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 0.25 cup Cilantro
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.25 cup Avocado oil
Instructions
In a large bowl, combine almond flour, tapioca starch, coconut flour, salt, and baking powder.
Add the egg, water, and 2 tablespoons of melted ghee to the flour mixture. Mix until a dough forms. Knead briefly until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
Meanwhile, prepare the filling. Finely chop the onion and garlic.
In a skillet over medium heat, add the remaining 2 tablespoons of ghee.
Sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for another minute.
Add ground beef to the skillet and cook until fully browned, breaking it up with a spatula as it cooks.
Stir in the tomato paste, smoked paprika, cumin, salt, and pepper. Cook for another 2 minutes.
Remove from heat and stir in chopped cilantro. Let the filling cool slightly.
Divide the dough into about 12 equal parts and roll each piece into a ball.
On a piece of parchment paper, roll each dough ball into a thin circle using a rolling pin.
Place a spoonful of beef filling in the center of each circle.
Fold the dough over to enclose the filling and press the edges with your fingers or a fork to seal.
Heat avocado oil in a frying pan over medium heat.
Fry each empanada for about 2-3 minutes per side, until golden brown and crispy.
Remove empanadas from the oil and let drain on paper towels to remove excess oil.
Serve warm and enjoy!
Nutrition Facts
Calories |
3877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.7 g | 384% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 23.3 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 584 mg | 45% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2012 mg | 43% | |
*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.
