Paleo empanadas (Edit recipe)

Perfectly little paleo cassava flour empanadas! These little hand held pockets of tastiness go by many different names all over the world, but according to my Aunt Rita, they are empanadas in Mexico and they are filled with a sweet filling! Pumpkin or pineapple were the two she insisted were authentic and both are absolutely fabulous and so flavorful, they’ll keep you grabbing for more.

30 minutes

15 minutes to 17 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	11 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	30 g
Sodium:	75 mg
Fiber:	1 g
Sugars:	3 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 12-14

Ingredients

empanada dough

1 cup Otto’s Naturals Non-GMO Cassava Flour
.25 tsp Ground Cinnamon
.25 tsp Redmond Real Salt
.5 cup Lard, or shortening
1 whole Egg, large, room temperature, whisked
.25 cup Milk, or milk of choice
1 whole Egg Yolk
1 Tbsp Milk, or milk of choice
2 Tbsp Maple Sugar

pumpkin filling

.5 cup Pumpkin Purée
1.5 Tbsp Salted Butter, melted
1.5 Tbsp Pure Maple Syrup
.5 tsp Ground Cinnamon, ground
.125 tsp ground Nutmeg, optional
.125 tsp ground Cloves, optional

pineapple filling

.5 cup Pineapple, finely diced, fresh
3-4 Tbsp Maple Sugar, can sub granulated sugar
.125 tsp Redmond Real Salt

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix together, cassava flour, cinnamon and salt. Add lard and work into flour mixture with your fingers until crumbly.
Pour whisked egg into flour mixture and stir with a wooden spoon until it all comes together.
Add milk and with the wooden spoon stir it well until the dough ball comes together and sides are clean.
Use your hands to roll dough ball around in the bowl and knead against the side of the bowl until it's smooth. Remove dough from bowl, roll between your hands until you have a nice smooth dough.
Preheat oven to 425°
Roll dough out between two pieces of parchment dusted with flour until approximately ¼” thick.
Cut out 3½” circles from dough, re-rolling scraps until you have used up all the dough. You should get approximately 12-14.
Place circle of dough on parchment lined baking sheet with around 1½ tsp of desired filling, *see note below for filling details. Carefully fold dough over to create a half circle and press down to seal edge all the way around. Use a fork to crimp edges shut or finish off edge as desired.
In a small bowl, mix together remaining yolk and 1 tbl of milk, brush each empanada lightly with the egg wash and dust with maple sugar. Cut a tiny slit in the top to allow steam to release during baking.
Bake for 15-17 minutes or until golden, sprinkle with additional maple sugar when you remove them from the oven and they are still hot.

Notes

To prepare fillings:
PUMPKIN - combine all ingredients in small saucepan over low heat until, until warm & aromatic.
PINEAPPLE - spoon finely chopped pineapple right onto prepared empanada round, sprinkle with a little maple sugar and a teeny pinch of salt