Paleo Empanada

paleo empanada myheartbeets.com

oh. my. tasty.

Just look at that golden flaky crust. Can you believe this is paleo? Inside this pretty pocket of dough hides a savory and spiced meat filling. This paleo empanada is perfection. It’s also ridiculously easy to make.

If you can make my 3-ingredient paleo naan, then you can make this. Remember when I told you that my naan batter was magical? These paleo empanadas are proof of that. It turns out that when you bake my naan, it turns into something pastry like (if you want to fry them in oil, I bet they’d be super tasty too). These empanadas are crispy and flaky and insanely delicious.

So let me tell you how to make them. First, make the paleo naan batter by combining tapioca flour, almond flour and canned coconut milk. Then pour ¼ cup of batter onto a frying pan at medium heat. Let it cook until you can easily move the flat bread from your frying pan onto a baking sheet. Don’t worry if your naan isn’t totally cooked inside; it will cook in the oven. Doing this should make you six empanadas.

Then add a spoonful of your filling onto the flat bread. Put some egg wash on the edges and fold the bread closed – creating your empanada. Brush some egg wash on top and put it in the oven at 350 for 30-40 minutes or until slightly crispy on top. (Ghee or another oil will work too).

paleo empanadas myheartbeets.com

How to Make Paleo Empanadas

I filled my empanadas with some delicious spiced meat but you can fill yours with whatever your heart desires. Try this with something sweet or fill it with cheese if you’re primal vs. paleo. If you’re looking something savory then I definitely suggest this meaty filling because it’s just so good. I made it by combining ground beef and chorizo with some onion, garlic and spices. It’s awesome enough to eat on its own but even tastier packed inside this empanada crust.

Add a little paleo hot sauce – in my case cholula and enjoy this meaty pocket of goodness. Make this when you have a party – you’ll impress all your guests. You know your friends who say, “what you can even eat now?” Well make this for them ;)

paleo empanada recipe by myheartbeets.com

My husband told me that if I made him empanadas every day, he’d follow paleo for life. He used a few words to describe these – in between bites: “fantastic,” “superb,” “wow.” Here is how I’d describe these paleo empanadas: insanely delicious.

After you make these, have my Paleo Apple Turnovers for dessert!

Anddd try my Paleo Samosa recipe (and then tell me how much you love me on Facebook. Oh did I just say that?).

Paleo Empanada

Serving Size: 6 empanadas (with extra filling left over)

Paleo Empanada

Ingredients

Instructions

    Filling
  1. Add oil and onions to saute pan on medium heat.
  2. When onions turn translucent, add garlic, jalapeno and spices.
  3. After a minute, add meat and combine well. Once it is fully cooked, set aside for now.
  4. Empanada Crust
  5. In a bowl combine almond flour, tapioca flour, and coconut milk to form a batter.
  6. Ladle ¼ cup of the batter onto a frying pan on medium heat and allow the flat bread to cook until the bottom firms slightly, then remove and place on a baking sheet.
  7. Spoon meat mixture in the middle of the bread and then pinch the dough closed.
  8. Brush egg wash on empanada and repeat about five more times.
  9. Place baking sheet in oven at 350 degrees for 30-40 minutes or until crispy outside.

Notes

You will have a good amount of extra filling left over. I keep this in my fridge and make more empanadas during the week.

http://myheartbeets.com/paleo-empanada/

Comments

  1. Manda says

    Has anyone tried to make these with organ meats? I want to try incorporating them and this looked like a good way to do it.

    • says

      Hi Celeste! I am currently working on a nut-free naan recipe. I just need to make a few tweaks… once I do, I’ll try making empanadas and see how it turns out. Please subscribe to my newsletter for updates!

  2. Jeanine Johnson says

    I made these today and discovered something else wonderful to do with these! Mine weren’t as fluffy as the pictures, but were crispy. I had one shell left over, so I brushed both sides with ghee and put it on the baking sheet. It came out crispy and delicious! You could use it as a cracker, or cook it draped over something to make a taco shell! Crunchy is my favorite texture, so I was really happy to have this happen!

  3. karina says

    can I use millet or potato starch in lieu of the tapioca flour? I would prefer millet over potato starch if that’s possible. Thanks

  4. Kristin says

    Thank you so much for posting such great recipes! I made your paleo samosa recipe for our family Christmas Eve get together and they were such a bit hit… I barely blinked and the double recipe I made was gone! Even my extremely picky 3 yr old nephew ate a whole one, I almost passed out in shock! I’m so looking forward to trying this empanada recipe, I know it will be another winner.

    • says

      Kristin, that’s awesome! I’m so happy to hear that the samosas were a big hit and that your 3-year old nephew even loved them! I hope you’ll let me know what you think of the empanada recipe :) Comments like yours make my day!

    • says

      Hi Carolina – just make sure you cook the naan enough before you try to move it to the pan. You may also need to add less filling to the empanada so that the top layer doesn’t break. Tapioca is very forgiving, so if it does tear – just pinch it back together. This should help fix the problem :)

  5. Liz says

    Thank you so much for this recipe!! It’s absolutely delicious! I think it’s my favourite gluten free dough for dumpling style dishes. I just tried it with an asian inspired filling (minced ginger, garlic, onion, shrimp and green onion all sauted with a little salt) and it was divine! Thanks so much for helping me finally eat a gluten-free dumpling that’s not only just as good, but better than my memories of the ones that contain gluten. You made my day! I am going to try this with all sorts of fillings.

  6. Lisa says

    I made these and my kids loved them. Tonight, I was craving dumplings…you know, Chinese pot stickers? I found a recipe for the pork filling and used this empanada recipe for the dumplings! They came out really good and the kids (and Me!) loved them:-) I baked the dumplings and they came out crispy and yummy.

  7. Risa says

    These were fantastic! My son requested them for his last home dinner before returning to college. I’m going to try a turnover dessert with the crust, too. Hint: I had to flip the crusts in the pan before removing them or they fell apart. I also doubled the crust with the same amount of filling.

  8. Leslie says

    Hi! When you add the meat to the pan with onion and garlic, do you just stir to combine and let it cook in oven, or are you pre cooking it in the pan with the other ingredients? Thanks so much!

  9. says

    Hello Ashley, I thought I told you how much I LOVE these Paleo Empanadas; it must have been on twitter. I LOVE THESE! It is worth saying 100 times. I missed the part about left over filling and did have plenty. I added a couple eggs and had a super sweet potato pancake/omelet the next day. YUMMO! Also wanted to let you and your blog follower folks know that Trader Joe’s has mashed sweet potatoes in their freezer section. Love that! They’re all ready to go to add into your recipe. I love your empanada crust recipe the most. I have tried others with disappointment. You have the best combination and measurements of ingredients. I love the filling so much too that I put too much in and had 1 side open so a friend called them a “hot pocket”; they are the best sweet potato pockets we ever had! I have been cooking/baking GF for over 13 years and this is a definite WINNER in my collection. Thank you, Ashley; YOU ROCK! I love what you are doing in the kitchen; keep up the fabulous flavors. :-) You make living and eating healthy GF/Paleo a true pleasure for the senses.

    • says

      Ashley, I just realized that I wrote you a great comment about your Paleo Samosas. I will have the try your empanadas too since I love the Samosas so much. Sorry for my memory lapse. I loved the Samosas so much that when I saw those luscious pockets again, I assumed they were your sweet potato Samosas. I am sure the empanadas are just as great. I will have to make them too since I love meat fillings too!

  10. Katy says

    My kids love these. They are making them with apple pie filling as well as meat. They think the dough needs a little salt even for sweet fillings. So easy, even my domestically inept 17yo can make them.

  11. John says

    I love everything about these except the coconut milk wrapper – I don’t like coconut :( Is it possible to use another ingridient, maybe almond milk? or does that not have the right consistency?

  12. Dawn says

    I just found your blog today and am looking forward to trying many of your recipes. I am particularly interested in your 3 ingredient paleo naan because it is egg free. With that said, I am wondering if you know of any substitutes I can use in place of the egg wash in this recipe?

      • Marilyn says

        These are absolutely delicious! I also had a little trouble with the dough falling apart, but then I just slid it off the frying pan right onto the baking sheet, and it held together just fine. They also look and taste fried, but they’re not. Brilliant!

  13. Kim says

    These look amazing! I saw that the recipe makes 6….are they big enough to eat one or is a serving size more like 2-3 w/ a veggie side?

    • says

      Hi Sarah – coconut flour is very different from almond flour so you can’t switch them out. I’ve been told that arrowroot will work in place of tapioca. Are you allergic to nuts? If so, you can try making this with my Paleo Roti dough – though I haven’t tested that out with these empanadas yet.

  14. Jer says

    I made these last night and I am impressed! They definitely past the husband test too! We at them with avocado salsa, and they were perfect. To save myself some time, next time I’ll double the filling and keep it on hand for later in the week.

  15. Shelly Myers says

    I found your blog through Delicious Obsessions and I am really excited to try your recipes! Quick question about this one….I see 1 egg listed for the “filling” is that for the egg wash or does it get incorporated in the meat filling at some point? I don’t want to mess it up!
    Thank you!

  16. Sarah says

    Your paleo naan basically changed my life and now, you give me empanadas?? Your naan is magical and that makes you the magician!! Thanks for being a genius and sharing this!! You just took a good day to a whole different level! THANK YOU THANK YOU THANK YOU!

  17. Diane says

    Hi, Thanks for sharing this recipe. I’m so excited to try it this week. Before you pour the batter into the frying pan should I melt butter or coconut oil on the pan? Thanks!

  18. Candice says

    I live ina rural area in Ontario and have not been able to find chorizo or a paleo friendly ground pork sausage, also am fairly new to the paleo lifestyle. Just wondering if I could use all beef or add ground pork with extra spices? Would love to make these they look awesome!!

  19. Sara says

    Delicious!!!
    My daughter had asked me to make empanadas and I finally decided to make this. I’m sure glad I made them. Wow!! They’re amazing!! Thanks so much. :-)
    Husband loved them too!

  20. Diane says

    hi, thank you so much for such a great recipe. I am new to baking so when I made these the empanadas got stuck on the bottom of the wax paper. I wasn’t able to peel it off. Any recommendations to avoid this?

  21. Veronica P says

    Oh my goodness !! We had these last night and to say they were amazing, would be an understatement !! They were mind blowingly delicious !!! Even the kids were blown away by how good they were and before even finishing their plates, were asking when we could have them again !! Thank you, for a wonderful recipe !!

  22. Ann says

    Ashley, these are absolutely delicious! My 6 year old GF grandson has been asking his mum for a “meat pie” and I decided to try to make him his “fix” which I did today. I did not use your filling today but I shall do so when I make the next batch. I made my own ground beef filling for him and he was over the moon!! So was his 4 year old sister, in fact, I didn’t make enough to go round all the tasters! :) My question is, do you think these would freeze well? I think I need to make a supply of these to keep in the freezer! Thanks so much for these and for the nan bread too. You have made my family here in the UK very happy. You Clever girl you!!!

    • says

      Ann, thank you for the sweet comment! I’m so happy to hear that you and your grandkids like this recipe! I have frozen them a couple times and I think they’ve reheated fine. I do think they’re best when they’re fresh out of the oven though. Hope you’ll continue to let me know how any recipes you try turn out :)

  23. Ann says

    Hi Ashley. I made some more and froze 2 of them. Popped one into a preheated oven at lunchtime today (for 10 mins) and it was just fine, still had that nice crunch. Of course, nothing is as good as fresh out of the oven!!! ☺️ I am on your Facebook page so will be trying more of your recipes. You have several UK fans here within my family and we are now all Paleo and intend to stay that way. I so needed my fab little grandson to know that YES, you can eat this pie!! Ha ha. Thank you again so so much! x

  24. Karen says

    Made this tonight and although it was delicious (even my non-paleo, very picky husband liked it) I had a really hard time getting the crusts out of the pan. They stuck and were impossible to move without mangling. I used a little EVOO after I had to throw the first one away but it was still hard. I used a small pan; would it be easier with a larger pan with more room to move them? I want to make them again but need to perfect the crusts first. Thanks for any input to help solve my problem.

  25. says

    I had to come here and say that this is, without a doubt, the greatest Paleo recipe I’ve ever come across. This will convert non-believers, and I think if I didn’t tell anyone, they’d never know it wasn’t full of all sorts of naughty (but delicious!) ingredients. I’ve loved your blog up until now, but this just shot you into my favorites category.

    Oh, and I’d recommend to everyone to double the dough recipe. These WILL fly off the plate.
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  26. says

    Making these tonight with buffalo chicken / goat cheese filling! Can’t wait. I am going to use arrowroot instead of tapioca (because thats what I have…). I found a conversion online: 1Tbsp arrowroot = 2 Tbsp tapioca flour.

  27. Sheri says

    I make the naan often and make them very thin to use as crepes, I top with strawberries, coconut milk and honey…delicious. I’ve also made the apple turnovers which are delicious too! Last night I made pizza pockets….they were amazing!! I have struggled finding some sort of pizza that works for me and this is it!! So yummy! I may make a big batch and freeze them so I can have them ready when I need something quick and yummy!
    Next to try will be dumplings!
    Thanks for this recipe!!

  28. Jessica says

    Succulent, these are absolutely delicious ! The seasoning is spot on, spicy but not too much, and the dough actually got crispy in the oven.

  29. Karen says

    Since full fat coconut milk separates in the can, do you use both or just the solid portion? I have used the liquid and solid combined and wonder if that’s why my crust sticks; maybe using just the solid part would make them thicker and easier to cook and remove from the
    pan. Help!!!

  30. Any says

    I made these for dinner. They were so amazing! I plan on using this dough for all kinds of things. Thank you!

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