Filling:
2 tablespoons olive oil
1 pound grass-fed beef
1 tomato diced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium red onion, chopped
1 6 oz can of diced chilies
1 large egg for egg wash (whisked)
Empanada crust
2 cups Almond Flour
1/2 teaspoon of baking powder
1/2 cup Tapioca Flour
2 large eggs, whisked
3 Tbsp melted coconut oil
Filling Directions:
1. Heat the oil in a medium skillet over medium high heat. Add the garlic and onion and sauté until onions are translucent.
2. Add the beef to the skillet and break apart with the wooden spoon. Add the
seasonings and cook for about 5 minutes.
3. Stir in the tomatoes, peppers, and chilies. Tturn down the heat to low. Simmer for about 8-10 minutes.
4. Take pan off of the heat and set aside to cool.
Dough Directions:
1. Using a whisk, mix the almond flour, tapioca flour and baking powder in a medium sized bowl, making sure it is well mixed.
2. Add the beaten eggs and coconut oil and mix with fork until the dough is well mixed and thick. If the dough is too sticky, add a little more almond flour. If too dry, add a little more coconut oil. Cover in plastic wrap and place in refrigerator for 10 minutes.
EMPANADAS DIRECTIONS:
1. Preheat oven to 400F.
2. Take the dough out of the fridge and make 8 balls with it. Place a ball of dough into your palm and press into a flat circle with the fingertips of your other hand, or very gently press the dough into a small dough-press using your fingers.
3. Add about 2-3 Tbsp. of filling to the middle of each dough circle (do not overfill), fold in half and gently squeeze the edges together, either with your fingertips or by using the dough press. Place the empanadas on a baking sheet lined with a baking mat or parchment paper. Gently brush a little bit of egg wash onto the tops of the empanadas.
4. Place the empanadas in the oven and bake for 10 minutes. Flip each empanada over, gently brush with egg wash, and bake for another 10 minutes or until lightly golden brown. Remove from oven and allow to cool for 5 minutes.
5. Top empanada with your favorite guacamole or salsa recipe