Whole30 Fried Empanadas
Transport your taste buds to a world of bold flavors with these irresistible Whole30 Fried Empanadas. Made from a unique plantain-based dough, these empanadas are completely grain-free, gluten-free, and paleo-friendly, making them perfect for anyone following a Whole30 diet or seeking a wholesome twist on a classic Latin American favorite. The golden, crispy shell is filled with a savory blend of seasoned ground beef, sautéed onions, garlic, and bell peppers, delivering a satisfying balance of texture and flavor. Fried to perfection in coconut oil and topped with a sprinkle of sea salt and fresh cilantro, these empanadas are a true crowd-pleaser. Serve them as an appetizer, snack, or main dish, and enjoy a dish that's as nutritious as it is indulgently delicious. Perfect for Whole30 meal prep or a family dinner, this recipe showcases healthy comfort food at its best.
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Recipe Information
Ingredients
- 4 large Green plantains
- 4 tablespoons Coconut oil
- 1 pound Ground beef
- 1 medium Onion
- 2 cloves Garlic
- 1 medium Bell pepper
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1.5 teaspoons Sea salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 2 tablespoons Fresh cilantro
Instructions
Peel the plantains and cut them into chunks. Boil them in salted water for about 15-20 minutes, or until very tender.
Drain the plantains and place them in a food processor. Add 2 tablespoons of coconut oil and process until smooth and dough-like. Set aside to cool.
Heat the remaining 2 tablespoons of coconut oil in a skillet over medium heat. Add the chopped onion, minced garlic, and diced bell pepper, cooking until the onion is translucent.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 7-10 minutes.
Stir in the tomato paste, cumin, chili powder, 1 teaspoon of sea salt, and black pepper, mixing until well combined. Cook for another 3-4 minutes until the flavors meld. Remove from heat.
Preheat a separate large frying pan with about 1 inch of coconut oil for frying.
On a sheet of parchment paper, divide the plantain dough into 8 equal portions. Flatten each piece into a circle, roughly 1/4 inch thick.
Spoon a heaping tablespoon of the beef mixture onto one half of the plantain circle. Fold the other half over, pressing the edges together to seal, forming a half-moon shape.
Repeat with the remaining dough and filling.
In a small bowl, whisk the egg and brush it onto the empanadas to help them stick if needed.
Once the oil is hot, carefully lower the empanadas into the oil. Fry in batches until golden brown, about 3-4 minutes per side.
Remove from oil and drain on paper towels. Sprinkle with the remaining 0.5 teaspoon of sea salt.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 41.0 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1682 mg | 36% | |
*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.
