Paleo Chilean Empanadas with Beef

Ingredients

• 1 lb Ground Beef
• 2 cups Almond Flour
• 1/2 cup Tapioca Flour
• 1/4 cup Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 1/4 cup Raisins
• 1/4 cup Black Olives
• 2 large Hard-boiled Eggs
• 1 tsp Chile Powder
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1 large Egg (for egg wash)

Instructions

1. 1Preheat your oven to 375°F (190°C). Finely chop the 1 medium onion. Mince the 2 cloves of garlic. Chop the 1/4 cup of black olives. Chop the 2 large hard-boiled eggs into small pieces, about 1/4-inch.
2. 2Heat a large skillet over medium heat. Add the chopped 1 medium onion and minced 2 cloves garlic to the skillet and sauté for 5-7 minutes, until the onion is softened and translucent. Add the 1 lb ground beef to the skillet, breaking it up with a spoon, and cook for 8-10 minutes, stirring occasionally, until the beef is fully browned and no pink remains. Carefully drain any excess fat from the skillet.
3. 3Remove the skillet from the heat. Stir in the 1 tsp chile powder, 1/2 tsp cumin, 1/4 cup raisins, and 1/4 cup chopped black olives until well combined. Allow the beef mixture to cool in the skillet for at least 10 minutes to prevent the eggs from cooking further. Once slightly cooled, stir in the chopped 2 large hard-boiled eggs.
4. 4In a large bowl, combine the 2 cups almond flour, 1/2 cup tapioca flour, and 1/2 tsp salt. Add the 1/4 cup olive oil to the dry ingredients and mix with your hands until a cohesive dough forms.
5. 5On a clean, dry surface or between two sheets of parchment paper, roll out the dough to about 1/8-inch thickness. Use a 3-4 inch round cutter or the rim of a glass to cut out circles from the dough. Place about 1 to 1 1/2 tablespoons of the cooled beef filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then gently press and crimp the edges with a fork to seal them securely.
6. 6In a small bowl, whisk the 1 large egg until smooth to create an egg wash. Place the assembled empanadas on a baking sheet. Brush the tops of each empanada with the egg wash. Bake in the preheated 375°F (190°C) oven for 25-30 minutes, or until the empanadas are golden brown and cooked through.

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