Paleo Classic Empanadas

Satisfy your craving for savory, handheld delights with these Paleo Classic Empanadas, a gluten-free and grain-free twist on a beloved comfort food. Made with a wholesome dough crafted from almond flour, tapioca starch, and coconut flour, these empanadas are perfectly crisp and tender. The flavorful filling features seasoned ground beef, sautéed onions, garlic, and bell peppers, infused with warming spices like cumin, paprika, and chili powder. Ideal for a paleo-friendly meal or snack, these empanadas are baked to golden perfection and make a crowd-pleasing option for parties, meal prep, or on-the-go lunches. Easy to make and packed with protein, they’re a delicious and hearty way to enjoy this classic dish, minus the grains and dairy!

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.5 cup Tapioca starch
• 0.25 cup Coconut flour
• 1.5 teaspoons Salt
• 2 large Eggs
• 0.25 cup Coconut oil, melted
• 1 pound Ground beef
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 medium Bell pepper, diced
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Chili powder
• 0.5 teaspoon Black pepper
• 0 Egg wash (1 egg whisked with 1 tbsp water)

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, tapioca starch, coconut flour, and 1 teaspoon salt.

Step 3

In a separate bowl, whisk together 2 eggs and the melted coconut oil.

Step 4

Pour the wet ingredients into the dry ingredients and mix until a dough forms. If needed, use your hands to knead it until it comes together smoothly.

Step 5

Wrap the dough in plastic wrap and refrigerate for 20 minutes to firm up.

Step 6

While the dough is chilling, prepare the filling. Heat a skillet over medium heat and add the ground beef. Cook, breaking it apart, until browned. Drain excess fat if necessary.

Step 7

Add the onion, garlic, and bell pepper to the skillet and cook until they are soft, about 5 minutes.

Step 8

Stir in the paprika, cumin, chili powder, remaining 0.5 teaspoon of salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat.

Step 9

Take the dough out of the refrigerator. Between two pieces of parchment paper, roll out the dough to about 1/8 inch thickness.

Step 10

Use a round cutter or a small bowl (about 4 inches in diameter) to cut circles from the dough.

Step 11

Place about 2 tablespoons of the beef filling on each circle of dough.

Step 12

Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges further.

Step 13

Brush the tops of the empanadas with egg wash.

Step 14

Arrange the empanadas on the prepared baking sheet.

Step 15

Bake in the preheated oven for about 25 minutes or until the empanadas are golden brown.

Step 16

Remove from the oven and allow to cool slightly before serving.

Nutrition Facts

Serving size	(1304.3g)

Amount per serving	% Daily Value*
Calories	3525.8

Total Fat 256.1g	0%
Saturated Fat 97.3g	0%
Polyunsaturated Fat g
Cholesterol 879.1mg	0%
Sodium 4117.9mg	0%
Total Carbohydrate 198.2g	0%
Dietary Fiber 41.0g	0%
Total Sugars 25.9g
Protein 145.5g	0%

Vitamin D 123IU	0%
Calcium 645.8mg	0%
Iron 23.7mg	0%
Potassium 2117.2mg	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: 62.6%

Protein: 15.8%

Carbs: 21.5%