Paleo Empanada Recipe - Paleo Cupboard
Empanadas are stuffed pastries that can be made sweet or savory, and usually have meat, vegetables or fruit inside. Each country has a slightly different take on the empanada, which means you can get very creative with your filling options.
Yield: 8Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | egg + 1/2 tsp. water, whisked (for brushing the empanadas with) |
| FOR THE DOUGH: | |
| 1 | - 1/2 cups finely ground blanched almond flour |
| 3/4 | - cup tapioca flour |
| 1 | - 1/2 tsp. sea salt |
| 2 | - large eggs, whisked |
| 3 | - tbsp. light tasting olive oil |
| FOR THE FILLING: | |
| 1/2 pound | - ground beef |
| 1/2 | - tbsp. lard/bacon fat or tallow |
| 1/2 | - medium onion, diced |
| 2 cloves | - garlic, crushed |
| 1/2 | - tbsp. chili powder |
| 1/2 | - tbsp. cumin |
| 1/2 teaspoon | - . sea salt |
| 1 teaspoon | - . ground black pepper |
| dash | - red pepper flakes |
| dash | - cayenne |
| 3 ounces | - of tomato paste (half of a standard 6 ounce can) |
Directions:
TO MAKE THE FILLING:
1. Heat the lard/bacon fat or tallow in a medium skillet over medium high heat. Add the garlic and onion and saute for 2 minutes.
2. Add the ground beef to the skillet and break apart with the wooden spoon. Add the seasonings and cook for about 5 minutes.
3. Stir in the tomato paste and turn down the heat to low. Simmer for about 8-10 minutes.
4. Take pan off of the heat and set aside to cool.
TO MAKE THE DOUGH:
1. Using a fork or whisk, mix the almond flour, tapioca flour and salt in a medium sized bowl, making sure it is well combined.
2. Add the beaten eggs and olive oil and mix with fork until the dough is well mixed and thick. If the dough is too sticky, add a little more almond flour (1 Tbsp. at a time). If too dry, add a little more olive oil (1 tsp. at a time). Cover in plastic wrap and place in refrigerator for 10 minutes.
TO PREPARE THE EMPANADAS:
1. Preheat oven to 400F. Make sure the rack is in the center or lower area of the oven.
2. Take the dough out of the fridge and make 8 balls with it. Place a ball of dough into your palm and press into a flat circle with the fingertips of your other hand, or very gently press the dough into a small dough-press using your fingers.
3. Add about 2-3 Tbsp. of filling to the middle of each dough circle (do not overfill), fold in half and gently squeeze the edges together, either with your fingertips or by using the dough press. Place the empanadas on a baking sheet lined with a baking mat or parchment paper. Gently brush a little bit of egg wash onto the tops of the empanadas.
4. Place the empanadas in the oven and bake for 10 minutes. Flip each empanada over, gently brush with egg wash, and bake for another 10 minutes or until lightly golden brown. Remove from oven and allow to cool for 5 minutes.
5. Serve with guacamole or your favorite salsa and enjoy!
Equipment:
- Medium sized skillet
- Stirring spoon
- Medium sized bowl
- Fork or whisk
- Plastic wrap
- Rolling pin
- Dough press (optional)
- Baking sheet
- Baking Mat or parchment paper
- Pastry Brush
Source: paleocupboard.com