Empanadas have always been a favorite of mine, because what’s not to like about what is basically meat and pie crust? I decided to give these a shot and they are now a staple. They pair well with a soup and are great on their own as a light dinner! And the kids will eat them, which is winning around here. This makes 8-10 empanadas.
Any gluten-free pie crust recipe. This one is my favorite.
For the filling:
One pound grass fed ground beef
About a cup of goat’s milk cheddar (or cheese of choice)
1 tsp. Chili powder
1 tablespoon avocado oil
1 tsp. pimenton or smoked paprika
1 tsp. sea salt
1 tsp. cumin
1 tsp. white pepper
Handful of cilantro, chopped
1 egg, whisked
Sauté the onion, chopped, in the avocado oil until soft, about three to five minutes. Add the beef, separating it into tiny pieces. I love this tool for this task. Add the spices and cilantro and simmer on low, covered, about 15 minutes or until the meat is fully cooked.
While the meat is simmering, roll out your pie crust. Cut into circles, about six inches in diameter. Once the meat is done, add spoonfuls to the center of the crust circles, leaving about two inches around the edges. Add a spoonful of the cheese on top. Fold into a half moon shape and seal shut by pinching around the edges. Place on a parchment lined baking sheet and brush the whisked egg onto the tops with a pastry brush. Bake at 400 degrees Fahrenheit for 20 minutes, or until the tops are slightly golden brown. Enjoy with salsa of your choice!
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.