Paleo Empanada de Carne

Savor the rich, satisfying flavors of this Paleo Empanada de Carne recipe, a delicious twist on a classic Latin American favorite. These empanadas are made with a unique green plantain dough that’s paleo-friendly, gluten-free, and naturally grain-free, making them perfect for clean-eating enthusiasts. A savory filling of perfectly seasoned ground beef, aromatics like onion and garlic, and a hint of fresh cilantro delivers authentic taste in every bite. The magic begins with boiling and blending plantains into a pliable dough and ends with golden-baked empanadas, brushed with an egg wash for a beautiful finish. Perfect as an appetizer, snack, or even a meal, these empanadas are both wholesome and indulgent. Serve them fresh out of the oven with your favorite dipping sauce for a crowd-pleasing treat that’s primal diet-approved and bursting with flavor!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 3 large Green plantains
• 1 pound Ground beef
• 2 tablespoons Coconut oil
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Tomato paste
• 0.25 cup Beef broth
• 2 tablespoons, chopped Fresh cilantro
• 1 beaten Egg

Directions

Step 1

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

Step 2

Peel the green plantains and cut them into chunks. Boil in a large pot of salted water for about 15 minutes or until soft.

Step 3

Drain the plantains and transfer them to a food processor. Blend until smooth to form a dough-like consistency, then set aside to cool.

Step 4

In a large skillet over medium heat, add 1 tablespoon of coconut oil and sauté the diced onion and minced garlic until the onion becomes translucent.

Step 5

Add ground beef to the skillet, breaking it apart with a spatula and cook until browned.

Step 6

Stir in ground cumin, paprika, chili powder, salt, black pepper, tomato paste, and beef broth. Let the mixture simmer for about 5-7 minutes, until most of the liquid has evaporated.

Step 7

Remove the beef mixture from heat and stir in chopped cilantro. Allow the filling to cool slightly.

Step 8

To assemble the empanadas, take about 2 tablespoons of the plantain dough and flatten it into a circle on a clean surface or between sheets of parchment paper.

Step 9

Place about 1 tablespoon of the beef filling in the center of the plantain dough circle.

Step 10

Fold the dough over the filling to create a semi-circle, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.

Step 11

Repeat the process until all the dough and filling are used.

Step 12

Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg for a golden finish.

Step 13

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

Step 14

Remove from the oven and let them cool slightly before serving.

Nutrition Facts

Serving size	(1405.9g)

Amount per serving	% Daily Value*
Calories	2136.8

Total Fat 117.4g	0%
Saturated Fat 57.6g	0%
Polyunsaturated Fat 2.2g
Cholesterol 517.1mg	0%
Sodium 3074.0mg	0%
Total Carbohydrate 204.1g	0%
Dietary Fiber 18.6g	0%
Total Sugars 56.2g
Protein 94.8g	0%

Vitamin D 48IU	0%
Calcium 173.3mg	0%
Iron 14.4mg	0%
Potassium 4623.9mg	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: 46.9%

Protein: 16.8%

Carbs: 36.2%