My FAVORITE Recipe 😍 – Paleo Empanadas!!

I’ve been making these Paleo and gluten-free beef empanadas at least once a month for YEARS. They’re probably my most favorite food on Earth….. See how surprisingly easy they are to make and have yourself these delightful pillows of crunchy goodness tonight!

⚠️ Note that these are NOT AIP friendly as they contain nightshades and eggs – but you can make them Stage 2 Reintroduction-friendly by replacing the Taco seasoning with a nightshade-free blend that works for you, omitting the tomato paste, and using Sweet potato flour instead of potato flour.

[🥟 RECIPE]
*This recipe has been adapted from the Primal Cravings Cookbook
Makes 6 Empanadas

➡️ FOR THE FILLING:
1 lb Ground Beef
1-2 tablespoons Taco Seasoning (I like Primal Palate)
2 tablespoons Tomato Paste
1/4 cup Water

➡️ FOR THE DOUGH:
1/4 cup Water
2 teaspoons powdered Gelatin
2 cups Tapioca Flour
1/2 cup Potato Flour (Sweet Potato Flour works too)
2 teaspoons Sea Salt
1/4 cup Olive Oil
1/4 cup Avocado Oil (Or 1/2 cup of either Olive or Avocado Oil)
2 Eggs

Preheat the oven to 425 F. Line a sheet pan with a silicone mat or parchment paper.

Heat a skillet over medium-high heat and crumble the ground beef into the skillet with your hands. Stir frequently, breaking up the beef, until browned.

Once browned, add the taco seasoning, tomato paste, and water, bring to a boil, and then turn the heat down and let simmer.

Meanwhile, add the water for the dough to a large bowl and sprinkle the gelatin on top, spreading over the surface of the water.

Add the flours and salt to another large bowl and mix well.

To the bowl with the gelatin, add the oil(s) and eggs, and whisk completely.

Pour the liquid into the dry mixture and stir well until a dough is formed. Knead for a few seconds with your hands to incorporate all of the flours into the mixture.

Divide the dough into 6 equal balls. Split each ball in half and flatten each into a disc on the baking sheet. Spoon 2 large spoonfuls of the gound beef mixture on top of one disc, and carefully place the other disc on top of the filling. Roll the sides of the dough up around the filling and press together with your fingers to create a seal.

Continue with the remaining dough and filling.

Bake for 30 minutes.

________________
Thanks so much for watching! Make sure to subscribe to get more videos: https://goo.gl/1vNg3V

FREE PALEO & AIP MEAL PLANS, CHEATSHEETS, COOKBOOKS:
Get the password here: https://thrivingonpaleo.com/paleo-freebie-library-page/

JOIN THE AUTOIMMUNE COLLECTIVE:

AIC VIP All Access Pass

RECIPES:
https://thrivingonpaleo.com/

SOCIAL MEDIA
Instagram: https://www.instagram.com/thrivingonpaleo/
TIkTok: https://www.tiktok.com/@thrivingonpaleo
Facebook: https://www.facebook.com/thrivingonpaleo/
Pinterest: https://www.pinterest.com/thrivingonpaleo/