Empanadas
These gluten-free and Paleo beef empanadas have been a FAVORITE recipe of ours for years – and now you too can enjoy the delightful crunchy shells filled with tangy, flavorful taco meat.
If you were to ask me if I could only have one dish, what would I eat? THIS would be it.
Every Friday night we have what we call a “micnic” in our house.
It's a “movie picnic”, where the kids sit on the floor in front of the tv, my husband and I sit on the couch, and we watch a movie while eating foods that lean more towards the junk/comfort side of things.
It's my FAVORITE night of the week and just a lot of fun.
We tend to rotate through a few different dishes, and at least once a month we have these beef empanadas. It means so much more to me than food though…
Gluten Free Paleo Beef Empanadas
Ingredients
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
Instructions
- 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.
