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Paleo Empanada

paleo empanada myheartbeets.com

Paleo Empanada

4.94 from 16 reviews
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  • 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



  • 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.


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


Serving: 6empanadas (with extra filling left over)
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