brooklyngirl
Yankee gone south
Ok, so I know we don't have to follow paleo diets, but I'm finding a lot of paleo recipes online that are great for DSers (and VSGers that are able to eat high fat) because they're high protein and low carb.mi made these last night and they came out better than I expected once I started working with the dough, it was a pain in the ass and I was skeptical as they went into the oven, but once I figured out to press out the dough between 2 sheets of wax paper instead of trying to roll them with a rolling pin it was much easier.
Paleo Empanadas
Ingredients:
1 egg, whisked (for brushing the empanadas with)
FOR THE DOUGH- 2 cups almond flour + more for dusting (I use Honeyville brand)
- 1/2 tsp. arrowroot powder
- 1 1/2 tsp. sea salt
- 2 eggs, whisked
- 3 Tbsp. olive oil
FOR THE FILLING:- 1 pound ground beef
- 1 Tbsp. lard/bacon fat or tallow
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- Dash red pepper flakes
- Dash cayenne
- 1 6oz. can tomato paste
Directions:
TO MAKE THE DOUGH:
1. Using a fork, mix the almond flour, arrowroot powder and salt in a medium sized bowl, making sure it is well combined.
2. Add the beaten eggs and olive oil and mix with fork until the dough is well mixed and thick. Cover in plastic wrap and place in refrigerator for 20-30 minutes.
TO MAKE THE FILLING:1. Heat the lard/bacon fat or tallowl in a medium skillet over medium high heat. Add the garlic and onion and saute for 2 minutes.2. Add the ground beef to the skillet and break apart with the wooden spoon. Add the seasonings and cook for about 5 minutes.3. Stir in the tomato paste and turn down the heat to low. Simmer for about 8-10 minutes. 4. Take pan off of the heat and set aside. Allow to cool before filling empanadas.
TO PREPARE THE EMPANADAS:1. Preheat oven to 400F. Make sure rack is in the center of the oven.2. Take the dough out of the fridge and make 8 balls with it. Roll out each ball into a circle, or press the dough into a medium sized dough press using your fingers.3. Add about 2-3 Tbsp. of filling to the middle of each dough circle, fold in half and squeeze the edges together. Brush the empanadas with the egg wash and place on a baking pan. 4. Bake the empanadas for 10 minutes, flip over and bake for another 10 minutes. 5. Serve with guacamole and enjoy!
Paleo Empanadas
Ingredients:
1 egg, whisked (for brushing the empanadas with)
FOR THE DOUGH- 2 cups almond flour + more for dusting (I use Honeyville brand)
- 1/2 tsp. arrowroot powder
- 1 1/2 tsp. sea salt
- 2 eggs, whisked
- 3 Tbsp. olive oil
FOR THE FILLING:- 1 pound ground beef
- 1 Tbsp. lard/bacon fat or tallow
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- Dash red pepper flakes
- Dash cayenne
- 1 6oz. can tomato paste
Directions:
TO MAKE THE DOUGH:
1. Using a fork, mix the almond flour, arrowroot powder and salt in a medium sized bowl, making sure it is well combined.
2. Add the beaten eggs and olive oil and mix with fork until the dough is well mixed and thick. Cover in plastic wrap and place in refrigerator for 20-30 minutes.
TO MAKE THE FILLING:1. Heat the lard/bacon fat or tallowl in a medium skillet over medium high heat. Add the garlic and onion and saute for 2 minutes.2. Add the ground beef to the skillet and break apart with the wooden spoon. Add the seasonings and cook for about 5 minutes.3. Stir in the tomato paste and turn down the heat to low. Simmer for about 8-10 minutes. 4. Take pan off of the heat and set aside. Allow to cool before filling empanadas.
TO PREPARE THE EMPANADAS:1. Preheat oven to 400F. Make sure rack is in the center of the oven.2. Take the dough out of the fridge and make 8 balls with it. Roll out each ball into a circle, or press the dough into a medium sized dough press using your fingers.3. Add about 2-3 Tbsp. of filling to the middle of each dough circle, fold in half and squeeze the edges together. Brush the empanadas with the egg wash and place on a baking pan. 4. Bake the empanadas for 10 minutes, flip over and bake for another 10 minutes. 5. Serve with guacamole and enjoy!
