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Paleo Empanadas


We recently visited Argentina and while on vacation we fell in love with empanadas! When I came home I was determined to make a Paleo version. The dough and filling came out amazing. Check at the two links on the bottom of the page for help with using an empanada press and for where to buy one.

From our kitchen to yours, Dana


1 egg + 1/2 tsp. water, whisked (for brushing the empanadas with)

For the dough:
1 ½ cups blanched almond flour
¾ cup tapioca flour
1 ½ teaspoons sea salt
2 large eggs, whisked
3 tablespoons olive oil

For the filling:
½ pound ground beef (try to use grass-fed beef)
½  tablespoon pure tallow fat  (might need a little more if your using grass-fed beef)
½ medium onion, diced
1 scallion, diced
2 cloves garlic, crushed
½  teaspoon chili powder
½  teaspoon cumin
½  teaspoon sea salt
1 teaspoon ground black pepper
Dash cayenne
1 6-ounce can of tomato paste


For the dough:
Using a whisk, mix the almond flour, tapioca flour and salt in a medium sized bowl, making sure it is well combined
Add the beaten eggs and olive oil and mix with a spatula until the dough is well mixed and thick
If the dough is too sticky, add a little more almond flour (1 tablespoon at a time). If too dry, add a little more olive oil (1 tablespoon at a time)
Cover in plastic wrap and place in refrigerator for 10 minutes

For the filling:
Heat the pure tallow fat in a medium skillet over medium heat
Add the onion, scallion and garlic; sauté for 2 minutes
Add the ground beef to the skillet and break apart with the wooden spoon
Add the seasonings and cook for about 5 minutes
Stir in the tomato paste and turn down the heat to low
Simmer for about 8-10 minutes
Take pan off of the heat and set aside to cool

To prepare the empanadas:
Preheat oven to 400 degrees
Take the dough out of the fridge and roll it out with a rolling pin
Place the empanada press flat and make circles in the dough
Continue to roll out the dough and make circle with your empanada press until all the dough has been used
Place the circles in the empanada press, place the filing in the center of the circle
Fold over the press
Once all the empanadas are made, gently brush one side with the egg wash
Place the empanadas on a baking sheet lined with a baking mat
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

Still confused on how to use an empanada press, this is a great site that will help
Click here to buy an empanada press

Makes about 5-6


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