Yes to Yummy

Beef Empanadas

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In Latin American countries, families often get together and roll these out together, so unless you have a hoard of helpful relatives, you’ll have to form the empanadas on your own. But if you’re ready to blow the socks off of your family and friends on a Sunday or rainy weeknight, you should totally make these.

Recipe adapted from here.


Prep Time
Cooking Time
Total Time
Yield 9 empanadas


1 cup of tapioca powder

1 1/4 cups of blanched almond flour

1 teaspoon of salt

1/2 teaspoon of baking soda

2 eggs

3 tablespoons of coconut oil, melted


2 tablespoons of ghee or coconut oil

1 medium onion, chopped finely

1 large carrot, chopped finely

2 cloves of garlic, crushed

3/4 lb of ground beef

6 ounces of tomato paste

1 tablespoon of oregano

1 tablespoon of cumin

A pinch of paprika

A generous pinch of salt


1 egg

1 teaspoon of water

A pinch of salt



In a big mixing bowl, whisk together the tapioca powder, almond flour, salt, and baking soda.

In a separate bowl, whisk together the eggs and coconut oil. Pour the wet ingredients into the dry ingredients and use a spatula to fold together. Once a homogeneous ball is formed, wrap it up in plastic wrap and let it chill in the fridge for an hour.

Meanwhile, preheat the oven to 425 degrees and line a large baking sheet with parchment paper. 


Melt 2 tablespoons of ghee or coconut oil in a large skillet over medium heat. Once the fat is hot, add the onion and carrot and saute for 5 minutes.

To the onion and carrot, add the garlic, then crumble in the ground beef. Use a large spoon to break it up, then let it saute with the onion and garlic until no pink remains, about another 5 minutes.

Add in the tomato paste, oregano, cumin, paprika, and salt. Stir to incorporate, then turn the heat down to low. Cook for another 5 minutes, then remove from the heat until you roll your empanadas.


Take out the ball of dough and divide it into nine even-sized smaller balls.

Rip off two pieces of wax paper and dust them lightly with tapioca or arrowroot flour. Put one of the balls between the two sheets and use a weight, large can, or cookbook to smush it down until it’s flat. 

Remove the top layer of parchment paper and round out the edges of the dough circle with your hands.

Using a small spoon, scoop out about 1 tablespoon of the filling and put it on half of the dough circle towards the center, leaving some room on the edges to seal up the empanada.

Fold over the exposed half of the dough circle on top of the circle with the filling and use a damp fork to seal the sides and create a pretty pattern.

Repeat with the remaining dough.

Bake in the preheated oven for 10 minutes, then brush lightly with some prepared egg wash. Continue baking until golden brown and shiny on top, about 10 minutes longer.

Serve immediately with roasted or grilled vegetables, brown rice or cauliflower rice, and guacamole and salsa for dipping.

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