Whole30 Classic Beef Empanadas
Satisfy your craving for savory handheld delights with these **Whole30 Classic Beef Empanadas**, a grain-free, dairy-free twist on a traditional favorite. Featuring a flaky homemade crust crafted from almond and tapioca flours, these empanadas are filled with a flavorful medley of seasoned ground beef, onions, garlic, bell peppers, and green olives, all enhanced by smoked paprika and fresh parsley. Perfectly baked to golden perfection, they make an ideal meal prep option or party appetizer while adhering to Whole30 guidelines. With a prep time of 40 minutes and just 30 minutes of baking, these empanadas are as practical as they are delicious. Whether you're sticking to a Whole30 plan or simply exploring paleo-friendly recipes, this dish is sure to impress!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 0.5 cup coconut oil
- 1 large egg
- 0.25 cup water
- 1 teaspoon sea salt
- 1 pound ground beef
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 1 medium, chopped bell pepper
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup, sliced green olives
- 0.25 cup, chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, tapioca flour, and salt. Mix well.
Add melted coconut oil, egg, and water to the flour mixture. Stir until a dough forms.
Knead the dough gently for a minute, then wrap it in plastic wrap and refrigerate for about 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add chopped onion, garlic, and bell pepper. Sauté until onions are translucent.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through.
Stir in tomato paste, smoked paprika, and black pepper. Mix until well combined.
Add sliced olives and chopped parsley, and cook for another 2 minutes. Remove from heat and let cool slightly.
Take the dough out of the fridge. Divide into 8 equal parts.
Roll each piece of dough between two sheets of parchment paper to create a circle about 5 inches in diameter.
Place a generous spoonful of the beef filling onto one half of each circle of dough, leaving a border around the edges.
Fold the dough over the filling to create a half-moon shape and press the edges with a fork to seal.
Place the empanadas on the prepared baking sheet.
Bake in the preheated oven for about 20-25 minutes, or until golden brown and crispy.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.2 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 434 mg | 9% | |
*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.
