Paleo Empanada

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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 cooke; 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). You can watch my mini-pie tutorial video on Youtube to get a better idea of how to handle the dough.

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

paleo empanada myheartbeets.com

Paleo Empanada

4.94 from 16 reviews
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Ingredients
 

Filling

  • 1 pound ground beef
  • 1/2 pound chorizo or spicy ground pork sausage
  • 1 tablespoon oil
  • 1 onion chopped
  • 4-5 cloves garlic minced
  • 1 jalapeno minced
  • 1 teaspoon Cumin Powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon Chili Powder
  • ½ teaspoon Paprika
  • egg wash

Empanada crust

Instructions
 

Filling

  • Add oil and onions to saute pan on medium heat.
  • When onions turn translucent, add garlic, jalapeno and spices.
  • After a minute, add meat and combine well. Once it is fully cooked, set aside for now.

Empanada Crust

  • In a bowl combine almond flour, tapioca flour, and coconut milk to form a batter.
  • Pour ¼ cup of the batter onto a pre-heated (eco-friendly) non-stick pan over medium heat.
  • Let the batter cook until the bottom of the flatbread is firm enough to move.
  • Using a spatula, lift the bread and move it onto a baking sheet, flipping it over so that the sticky side is down.
  • Repeat this until the batter is done - for a total of six empanadas.
  • Spoon meat mixture in the middle of the bread and then pinch the dough closed.
  • Brush egg wash on empanada and repeat about five more times.
  • 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.

Nutrition

Serving: 6empanadas (with extra filling left over)
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Lauren says

    5 stars
    These were absolutely amazing. Great combination of flavors and crispy crust. I will definitely be making these again and trying out the Paleo Naan on its own and as apple turnovers.

  2. Jenn says

    5 stars
    People, if you are on the edge debating trying yet another gluten free “dough” recipe…go turn on hour oven! This recipe is the unicorn of empanadas, hot pockets, pop overs, hand pies, etc! I have made so many AIP and paleo “pocket” recipes of all types with multiple ingredient variations. While some were very tasty, none were quick and few were anything close to easy (rolling, molding and shaping sticky dough with parchment and wet fingers only to watch it break in the over is not my favorite way to pass time, lol). Anyway, this recipe is quick, EASY!!! and delicious! Seriously…flaky, great chew, amazing “bread” flavor and…just simply a Unicorn!!! I found it at 4 am while nursing my little lady, made it at 7 with an egg breakfast filling and plan to make it again tonight with the beef filling for a special dinner…for my non-paleo family as my boys have already approved this crust! There’s not enough words to describe my excitement after two years of NOTHING meeting this craving! Thank you, thank you, thank you!!!

  3. Martha Lee says

    Thanks so much, Ashley! I LOVE meat pies, but have been trying recipes without success since I went gluten-free and later paleo. The pies always fell apart. But I just made your recipe (with a different, anti-inflammatory filling) and the pies are holding together beautifully! I did not use a non-stick cookie sheet, so I greased it with coconut oil. I had to struggle to get them off the sheet after baking, but they STILL did not fall apart. You are a culinary genius!

  4. Aleisa says

    5 stars
    Ashley, thanks a million for this recipe. Your paleo empanadas are absolutely delicious. The pastry is a sign of ingenuity. Who would have thought that almond flour + tapioca flour + coconut milk + egg wash could make such masterful pastry. The meat filling is also very good both inside the empanadas, and in tacos (I used the leftover meat with almond flour tortilla shells, and organic salsa). It was hard to stop eating both the empanadas and the tacos. The only modification was to wipe a scant amount of olive oil inside the pan so the shells did not stick. Just to give some background, I recently found out that I am allergic to milk, corn and wheat in addition to the major allergies of which I was already aware: fish, peanuts, dark meat of chicken and soy. As someone who loves all kinds of food, the newer allergies have drastically altered my way of eating. I am so happy to have this recipe as one of my new favorites.

    • My Heart Beets says

      Aleisa, I’m so glad you like these paleo empanadas!! 🙂 I’m sorry to hear about your allergies – I can relate to how tough that can be. I hope you’ll check out my recipe index – you can filter through the recipes easily to see what works with your diet. Hope you’ll let me know if you try anything else from the site and how it turns out for you!

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