Paleo Chicken Empanadas

These Paleo Chicken Empanadas are a wholesome, grain-free twist on a classic favorite, perfect for those following a paleo lifestyle or looking for a healthier alternative. Made with a nutrient-rich almond and coconut flour dough, these empanadas deliver a perfectly flaky crust without any gluten or refined grains. The savory chicken filling, infused with smoked paprika, cumin, and fresh cilantro, offers bold flavors alongside sautéed onions, bell peppers, and garlic for a vibrant, aromatic blend. Brushed with egg wash for a golden finish, these empanadas are baked — not fried — making them a lighter yet satisfying snack or meal. Ready in just over an hour, these portable, protein-packed hand pies are ideal for meal prep, lunchboxes, or entertaining guests with a feel-good, paleo-approved treat.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 1 cup coconut flour
• 3 whole egg
• 0.5 cup ghee
• 0.25 cup coconut milk
• 1 tablespoon apple cider vinegar
• 1 pound chicken breast
• 1 medium onion
• 1 medium bell pepper
• 3 cloves garlic cloves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 0.25 cup fresh cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, and salt. Add in two of the eggs, ghee, coconut milk, and apple cider vinegar. Mix until a smooth dough forms. Wrap in plastic and refrigerate for 15 minutes.

Step 3

While the dough is chilling, prepare the filling. Chop the onion, bell pepper, and garlic finely.

Step 4

In a skillet, heat olive oil over medium heat. Add the onion and bell pepper and sauté for 5 minutes or until soft. Add garlic and cook for another minute.

Step 5

Dice the chicken breast into small pieces. Add it to the skillet along with cumin, smoked paprika, salt, and pepper.

Step 6

Cook until the chicken is fully cooked and no longer pink, about 8-10 minutes.

Step 7

Remove from heat and stir in chopped fresh cilantro. Set the filling aside to cool slightly.

Step 8

Remove dough from the fridge and roll out between two sheets of parchment paper to about 1/4 inch thick.

Step 9

Using a round cutter or the rim of a glass, cut out circles from the dough.

Step 10

Place a spoonful of chicken filling in the center of each dough circle. Fold over to close and crimp the edges with a fork to seal.

Step 11

Beat the remaining egg and brush it over the tops of the empanadas.

Step 12

Place the empanadas on a baking sheet lined with parchment paper.

Step 13

Bake in the preheated oven for 20-25 minutes or until golden brown.

Step 14

Allow to cool slightly before serving. Enjoy your Paleo Chicken Empanadas!

Nutrition Facts

Serving size	(1433.0g)

Amount per serving	% Daily Value*
Calories	3967.3

Total Fat 292.4g	0%
Saturated Fat 109.5g	0%
Polyunsaturated Fat 10.2g
Cholesterol 1298.1mg	0%
Sodium 4296.4mg	0%
Total Carbohydrate 151.9g	0%
Dietary Fiber 75.2g	0%
Total Sugars 32.1g
Protein 213.5g	0%

Vitamin D 144IU	0%
Calcium 663.9mg	0%
Iron 21.3mg	0%
Potassium 2944.7mg	0%

*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.

Source of Calories

Fat: 64.3%

Protein: 20.9%

Carbs: 14.8%