In the Kitchen | Paleo Empanadas

I’ve been trying my best to make all Paleo dishes lately (not for myself – I’m eating a huge bowl of Cinnamon Toast Crunch as I type this haha), but for Steven who sticks with the Paleo lifestyle (he’s lost over 25 pounds with diet alone!). So for Cinco de Mayo I tried making an adaptation of this dish that I found from Cindy’s Table. Although I burned them a bit, Steven loved them!
So I decided to try them again and this time they came out perfect. Steven said this is officially his favorite dish ever. So I thought I’d share. They are surprisingly easy to make and are grain and gluten free!
2 cups almond flour (NOT almond meal!)
1 teaspoon salt
1/4 teaspoon baking soda
3 eggs (2 for dough, 1 for egg wash)
3 tablespoons of olive oil
coconut flour (for dusting)
1 lb. ground bison
(substitute for ground beef, turkey or shredded chicken if you prefer)
1/2 white onion- chopped
1 clove garlic- minced
2 tomatoes- chopped
3 ounces green chiles- chopped
2 tablespoons grass-fed butter
1 teaspoon cayenne pepper
1 teaspoon salt
  1. In a large bowl, mix the almond flour, salt, and baking soda together with a fork. In a separate         bowl, whisk 2 eggs, then add to dry mix and comb together with fork. Add in 3 tablespoons of olive   oil to mixture and keep mixing together until you can form together into a ball.
  2. Wrap the ball of dough with clear plastic wrap and stick in the fridge for 30 min. You can leave the dough in the fridge longer. The longer it sits, the easier it is to work with.
  3. In a large skillet, add butter, chopped onions and garlic and cook until onion is tender.
  4. Add ground bison (or meat of choice) and cayenne pepper and cook until brown.
  5. Add tomato, chilies and salt stirring occasionally about 18-20 minutes. Remove from heat.
  6. Preheat oven to 400 degrees.
  7. In a small bowl, whisk one egg with a teaspoon of water for the egg wash and set aside.
  8. Take pastry out of fridge and divide into 10 pieces on lightly floured (use coconut flour) surface and roll out each piece to about 6 inches round.
  9. Place about 3 teaspoons of filling onto half of the round dough then fold over covering filling. Press down edges then pinch closed using the prongs on your fork (you may need to keep dipping the fork into coconut powder to prevent from sticking).
  10. Brush tops of empanadas with egg wash using a pastry brush and stick in the oven to bake between 15-20 minutes or until it begins to look golden brown.
I’d love to know if any of you try it and how it comes out in a comment below!
Also, for anyone that would like more info on the Paleo lifestyle or are interested in more Paleo recipes, check out my friends’ websites Firehouse Paleo and High on Fat. Tell them Pretty Petals sent you!

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