Empanadas are very popular in south america and each country has their own way of making them. They can have a variety of fillings, going from salty to sweet or even spicy! They are a delicious appetizer and are often served at parties. The idea for this recipe of Paleo Empanadas came to me when I was observing the kids at my boys’ school eating their lunches. Most kids seem to eat a sandwich. Since I haven’t been able to land a sandwich bread recipe that has been a hit yet, I decided to give empanadas a try. Unlike sandwiches, we can add any type of filling to them and they are easy to hold on to. They can also be quite nourishing since you can add meats and vegetables to it. I think my favorite reason is that my kids are so excited about a “carb” option that they don’t even really care about what’s in it. They are enclosed so I can sneak all kinds of interesting foods in them. You can make them big like a calzone, or really petite for a party. They are also great for making a big batch and freezing for a last minute snack. My advice to making great empanadas is to be creative and have fun with this recipe!
This recipe can be used with any filling, so get creative! You can add ham and cheese if you are not dairy free, or chicken, beef, pork, vegetables or pretty much anything you can think of! They are great for serving at a party or just to freeze, making it an easy lunch or a snack. Check out my Brazilian Chicken Pie to make delicious homemade Grain-Free all purpose flour. You will need it for this recipe. I also make my own grain-free baking powder. You can find those instructions on my Paleo Torta de Atum recipe . Enjoy!
- Empanada dough
- Grain-Free all purpose flour - 2 cups
- Grain-Free baking powder - 1/2 tsp
- Sea salt - 1/4 tsp
- Eggs - 2 large
- Warm water - 1/2 Tbsp
- Egg yolk - 1 for brushing your hot pocket before baking.
- Hot Pocket filling
- Ground beef - 1 lb
- Ground pork - 1 lb
- Sea salt - 3/4 tsp
- Garlic salt - 1/2 tsp
- Paprika - 1/2 tsp
- Onion powder - 1/2 tsp
- Italian seasoning - 1 Tbsp
- Parsley - 1 handful fresh and chopped
- Tomato Paste - 3 Tbsp
- Black Olives - 20 ripe and chopped
Making the Filling:
- In a cast iron skillet, add ground beef and ground pork.
- Add all spices and mix well.
- Add tomato paste.
- Add olives.
- Turn off heat and add parsley mixing well.
Making the Empanada dough:
- Pre-heat oven to 350F
- Combine All Purpose Grain-Free Flour, grain-free baking powder and salt and mix well.
- Add eggs and knead with your hands.
- Add water water.
- Knead well until the dough no longer stick to your hands.
- Make 1 large ball and then divide into 10 golf size balls.
- Using unbleached parchment paper, roll each ball into a flat disc.
- Top it off with 1 to 1/2 Tbsp filling and fold it in half (see picture). Using a fork, seal your hot pocket very gently - (If you seal it too hard your fork will get stuck in the dough and it won't look as pretty).
- Brush the top of each hot pocket with a little egg yolk until covered.
- Place all hot pockets in a cookie sheet lined with parchment paper and bake for 15 minutes or until the crust is golden or lightly brown.
- Enjoy it with hot sauce or Sriracha!