Appetizer · Beef · Entree · Side Dish · Vegetarian

Paleo Empanadas

Gluten-Free empanadas

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Since going Paleo/Primal there have been only three grain foods that I miss: empanadas, soft pretzels, and churros. These Paleo empanadas crossed one out of my list, now I have to work on the other two.

Made with  green plantains, lard, cumin and other spices, these Paleo empanadas taste very similar to the corn flour ones I grew up with. You can fill them with cheese, vegetables or any kind of meat you want. I used the Cuban Picadillo recipe I posted yesterday

Ingredients:

4 green plantains
5 eggs
5 tbsp of lard, coconut oil of preferred cooking fat, plus more for coating the plantains
1 tsp of cumin
1 tsp of garlic powder
Salt to taste

Preparation:

  • Preheat oven to 425 degrees Fahrenheit
  • Peel the plantains, the easiest way to this is to cut the ends, cut the plantain in half, cut a slit lengthwise and remove the peel.
  • Cut the plantains into 1 inch rounds.
  • Bake for about 15 minutes or until tender.
  • Wait for the plantains to cool down, transfer to a food processor and grind the plantains until they become fine crumbs.
  • Add the rest of the ingredients and blend until a dough is formed. Make sure the plantains aren’t too hot or the egg will cook.
  • Roll the though into 1 ½ to 2 inch balls
  • Place over a piece of parchment paper, cover with another piece of parchment paper and using your hands or a rolling-pin flatten them into a 1/8 inch thick tortillas.
  • Place a small amount of filling in the middle of the tortilla.Green Plantain Empanadas
  • Using the parchment paper, fold the tortilla in half.Gluten Free Empanadas
  • Press the sides of the empanadas with your fingers to secure the filling insideGrain-free empanadas
  • Place empanadas in a cookie sheet and bake at 425 F for about 20 minutes on each side or until golden brown
  • Serve as is or with fresh salsa, guacamole or chimichurri
Paleo Empanadas
Recipe Type: Paleo Appetizer
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 4 plantains
  • 5 eggs
  • 5 tbsp of lard, coconut oil of preferred cooking fat, plus more for coating the plantains
  • 1 tsp of cumin
  • 1 tsp of garlic powder
  • Salt to taste
Instructions
  1. Preheat oven to 425 degrees Fahrenheit
  2. Peel the plantains, the easiest way to this is to cut the ends, cut the plantain in half, cut a slit lengthwise and remove the peel.
  3. Cut the plantains into 1 inch rounds.
  4. Bake for about 15 minutes or until tender.
  5. Wait for the plantains to cool down, transfer to a food processor and grind the plantains until they become fine crumbs.
  6. Add the rest of the ingredients and blend until a dough is formed. Make sure the plantains aren’t too hot or the egg will cook.
  7. Roll the though into 1 ½ to 2 inch balls
  8. Place over a piece of parchment paper, cover with another piece of parchment paper and using your hands or a rolling-pin flatten them into a 1/8 inch thick tortillas.
  9. Place a small amount of filling in the middle of the tortilla.
  10. Using the parchment paper, fold the tortilla in half.
  11. Press the sides of the empanadas with your fingers to secure the filling inside
  12. Place empanadas in a cookie sheet and bake at 425 F for about 20 minutes on each side or until golden brown
  13. Serve as is or with fresh salsa, guacamole or chimichurri

 

24 thoughts on “Paleo Empanadas

  1. Brilliant! Empanadas were a favorite growing up! I haven’t had them in years. Will be trying my hand at these this weekend! I think it will make my son very happy!

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  2. Just found your blog today and I am waiting for my paleo plantain picadillo empanadas to come out of the oven. Being cuban these should be a hit!

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  3. I just tried this recipe and failed miserably – lol. I followed it exactly but only made a half batch. The consistency was like pancake batter : ( I ended up having to ad over a cup of gluten-free flour to get it to form like dough. Now I am by no means at all a good cook nor do I pretend to be but this seemed to me like it should have been pretty simple. It was my first time using plantains ever – is it possible they were not the correct ripeness or size? When I blended the plantains after baking them and cooling completely, they made a crumb-like texture. It was when I added the eggs that all went wrong. Any suggestions?

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  4. Hi! I am thinking of trying this! Just wanted to make sure that 4 eggs is correct. All the other recipes I’m seeing call for just 1 egg. Also, could you fry these if you wanted to? Are they solid enough to hold up to frying? Thanks!

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  5. Just made them. They came out great! I had trouble making them with the parchment paper, so I cut the sides of a big ziplock bag and used that instead, which worked really well. Wasn’t super crazy about the bold cumin flavor (but I think I put in more than a tsp accidentally). They were a little bit dry though once they baked. Any tips on how to avoid that in the future?

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    1. it’s hard some times to get the exact same consistency with every batch because eggs and plantains always vary in size and some plantains could be dryer than others, you can add extra oil if they seem too dry. After a few batches you’ll get the hang of it. Thanks for the feedback

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    1. I have not tried it, but I imagine that it should work, Just follow the manufacturer’s instructions, but I imagine that you must add fat, egg and water to make it work, you may be able to skip the egg

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  6. Wow, these are good! I made a small batch in my nurtibullet (love that thing). I cooked them almost 40 minutes for perfect golden brown.
    I baked 2 flat & plain without the filling and I think I have found a great new “cracker”. Thank you for sharing.

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  7. Just did them for breakfast today at first mix of eggs and plantain it didn’t look like a workable dough, so i put it back in the food processor and it kneaded the dough for me. Also had to roll them in a greased ziplock bag cut open (that’s the way the empanaderas do it in Venezuela with cornmeal dough. Fried them because i thought i would be quicker. Wonderful final resul with enoug left over to freeze for another time. Thanks for the recipe

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