Whole30 Empanada Beef
Savor the bold flavors of these **Whole30 Empanada Beef** pockets, a delicious and healthy twist on a classic favorite! Filled with seasoned grass-fed ground beef, sweet red bell peppers, garlic, and vibrant cilantro, these empanadas bring a savory, zesty punch with every bite. Enhanced with briny green olives and warm spices like cumin and paprika, the filling nestles perfectly inside a grain-free almond flour and arrowroot crust. This recipe is entirely gluten-free, dairy-free, and paleo-friendly, ensuring it aligns with Whole30 guidelines while delivering on taste. Perfect as a make-ahead meal, snack, or party appetizer, these golden-baked empanadas are a satisfying comfort food for any occasion. Whether you're maintaining a Whole30 lifestyle or looking for a flavorful, nutritious treat, these empanadas are a hearty and wholesome choice!
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Recipe Information
Ingredients
- 1 pound grass-fed ground beef
- 1 medium onion
- 1 medium red bell pepper
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons fresh cilantro
- 0.25 cup green olives
- 2.5 cups almond flour
- 0.5 cup arrowroot starch
- 2 large egg
- 0.5 cup coconut oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Preheat your oven to 375°F (190°C).
Finely chop the onion, red bell pepper, and garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and bell pepper, cooking until softened, about 4 minutes.
Add minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Push the vegetables to one side of the skillet, and add the ground beef to the cleared area.
Cook until the beef is browned, about 6-8 minutes. Drain any excess fat.
Stir in cumin, paprika, salt, and pepper along with chopped fresh cilantro and sliced green olives. Cook for an additional 2 minutes.
Remove the beef mixture from heat and let it cool slightly.
In a large bowl, combine almond flour, arrowroot starch, and a pinch of salt.
In another bowl, beat 1 egg and mix with melted coconut oil.
Pour the wet mixture into the dry ingredients and mix until a dough forms.
On a parchment-lined surface, roll the dough out to about 1/4 inch thick. Use a round cutter to cut out circles.
Place a spoonful of beef mixture in the center of each circle.
Beat the remaining egg and brush it along the edges of the dough circles to help seal.
Fold the circles over the filling to form a half-moon shape. Press the edges with a fork to seal.
Place empanadas on a baking sheet lined with parchment paper.
Brush the tops of the empanadas with the remaining beaten egg for a golden finish.
Bake for 20-25 minutes until golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
4465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.9 g | 454% | |
| Saturated Fat | 139.6 g | 698% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 3887 mg | 169% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 20.4 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 805 mg | 62% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1919 mg | 41% | |
*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.
