Paleo Argentine Beef Empanadas

Ingredients

• about 450 g Ground beef
• 2 cups Almond flour
• 1/2 cup Tapioca starch
• 1/4 cup Olive oil
• 1 medium Onion
• 1/2 medium Red bell pepper
• 2 large Hard-boiled eggs
• 1/4 cup Green olives
• 1 tsp Smoked paprika
• 1 tsp Cumin
• 1/2 tsp Salt
• 1 large Egg (for egg wash)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1First, hard-boil the 2 large eggs, then peel and chop them into 0.635 cm pieces. While the eggs are cooking, preheat your oven to 190°C.
2. 2In a large 30.48 cm skillet, cook the about 450 g of ground beef over medium heat for 8-10 minutes, breaking it up with a spoon, until it is browned and no pink remains. Drain any excess fat from the skillet. Add the 1 medium onion, diced into 0.635 cm pieces, and the 1/2 medium red bell pepper, diced into 0.635 cm pieces, to the skillet and cook for 5-7 minutes, stirring occasionally, until softened.
3. 3Stir in the 1 tsp of smoked paprika, 1 tsp of cumin, and 1/2 tsp of salt. Cook for 1 minute more, stirring constantly, until fragrant. Remove the skillet from the heat and stir in the chopped 2 large hard-boiled eggs and the 1/4 cup of green olives, chopped into 0.3175 cm pieces. Set the filling aside to cool slightly.
4. 4In a large mixing bowl, combine the 2 cups of almond flour and the 1/2 cup of tapioca starch. Add the 1/4 cup of olive oil and mix with your hands until a cohesive dough forms.
5. 5Place the dough between two sheets of parchment paper and roll it out evenly to about 0.3175 cm thickness. Using a 7.62 cm round cookie cutter or a knife, cut out as many circles as possible from the dough.
6. 6Place a generous tablespoon of the cooled beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then firmly crimp the edges with a fork to seal each empanada completely.
7. 7In a small bowl, whisk the 1 large egg to create an egg wash. Brush the tops of the assembled empanadas with the egg wash. Arrange the empanadas on a baking sheet lined with parchment paper and bake for 30-35 minutes in the preheated oven, until they are golden brown and firm to the touch.

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