Whole30 Fried Empanadas

Transform your snacking game with these irresistibly crispy and flavor-packed Whole30 Fried Empanadas, a paleo-friendly twist on a beloved classic! Made with a unique plantain-based dough, these empanadas boast a golden, crunchy exterior that perfectly complements the savory filling of seasoned ground beef, aromatic garlic, and vibrant bell peppers. Naturally gluten-free and grain-free, this recipe is fried to perfection in coconut oil for a wholesome, indulgent bite. Perfect as an appetizer, snack, or main course, these empanadas are finished with a sprinkle of fresh cilantro for a burst of brightness. Whether you’re following the Whole30 program or just looking for a healthier take on fried goodness, these empanadas are sure to become a household favorite!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Peel the plantains and cut them into chunks. Boil them in salted water for about 15-20 minutes, or until very tender.

Step 2

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.

Step 3

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.

Step 4

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 7-10 minutes.

Step 5

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.

Step 6

Preheat a separate large frying pan with about 1 inch of coconut oil for frying.

Step 7

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.

Step 8

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.

Step 9

Repeat with the remaining dough and filling.

Step 10

In a small bowl, whisk the egg and brush it onto the empanadas to help them stick if needed.

Step 11

Once the oil is hot, carefully lower the empanadas into the oil. Fry in batches until golden brown, about 3-4 minutes per side.

Step 12

Remove from oil and drain on paper towels. Sprinkle with the remaining 0.5 teaspoon of sea salt.

Step 13

Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1696.1g)

Amount per serving	% Daily Value*
Calories	2626.7

Total Fat 146.0g	0%
Saturated Fat 81.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 520.6mg	0%
Sodium 3995.5mg	0%
Total Carbohydrate 265.7g	0%
Dietary Fiber 23.9g	0%
Total Sugars 74.1g
Protein 97.7g	0%

Vitamin D 53.8IU	0%
Calcium 179.5mg	0%
Iron 14.9mg	0%
Potassium 5653.2mg	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: 47.5%

Protein: 14.1%

Carbs: 38.4%