Paleo Empanadas

Paleo Empanadas
  • 3 cups coarsely chopped yuca, peeled (chunks can be larger)
  • 2 tablespoons avocado oil
  • 1/2 teaspoon sea salt
  • 1 pound grass fed ground beef
  • 1/2 cup carrots finely diced
  • 1/2 cup onion finely diced
  • 1 teaspoon garlic sea salt blend
  • 1/4 teaspoon cumin (omit for aip)
  • 1/4 teaspoon chili powder (omit for aip)
  • 1/4 teaspoon parsley
  • 1/2 teaspoon onion powder
  • Extra avocado oil for frying
  1. Boil the yuca in a pot of water for 25 minutes or until fork tender
  2. Preheat oven to 375
  3. While yuca is cooking, saute carrots and onion in a drizzle of avocado oil
  4. Once browned add ground beef and seasonings (garlic sea salt, cumin, chili powder, parsley and onion powder) and cook until no longer pink
  5. Remove meat mixture from heat and set aside
  6. Once yuca is fork tender, drain and gently transfer cooked yucca to blender (I use a Vitamix)
  7. Pour in 2 tablespoons avocado oil into blender with yuca and blend on high or until well combined and smooth
  8. Remove “dough” from blender
  9. Allow to COOL and pull out any fibrous pieces that may have been left behind (Note: if dough is sticky you may refrigerate and also grease your hands well to help work it. Try not to overcook as this will break it down further as well)
  10. Now make a “loaf” out of the dough and pull off a small handful (this will divide 12 times to make 12 empanadas)
  11. The yuca should feel dough like and allow you to work it easily with your hands
  12. Take your small handful, roll it into a ball then flatten it into a “pancake” 3-4 inches in diameter, do not make it too thin
  13. Take a spoonful of the meat mixture and place it in the center of your dough (about a tablespoon)
  14. Next fold your empanada in half and “seal” edges by pressing with a fork gently; your empanada should look like a half moon now
  15. Repeat until all 12 empanadas are made
  16. Bake for 10 minutes on a parchment lined cookie sheet or until dough is cooked and more stable
  17. Heat additional oil for frying over medium/high heat
  18. Remove baked empanadas from oven and fry on both sides or until browned
  19. Place on paper towels to absorb excess oil
  20. Serve hot – either alone or with my 5 minute guacamole


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