Paleo Colombian Empanadas with Beef

Ingredients

• about 450 g Ground Beef
• 2 cups Cassava Flour
• 1/4 cup Coconut Oil
• 1 large Egg
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Tomato Paste
• 1 tsp Ground Cumin
• 1/2 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Pepper

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

Instructions

1. 1Prepare the dough: In a bowl, combine cassava flour, salt, and coconut oil. Rub the coconut oil into the flour until it resembles coarse crumbs. Add the egg and enough warm water to form a smooth, pliable dough.
2. 2Prepare the filling: Heat coconut oil in a skillet over medium heat. Add onion and garlic and cook until softened. Add ground beef and cook until browned, breaking it up with a spoon. Stir in tomato paste, cumin, paprika, salt, and pepper.
3. 3Assemble the empanadas: Preheat oven to 190°C. Roll out the dough on a lightly floured surface and cut out circles using a cookie cutter or a bowl. Place a spoonful of the beef filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
4. 4Bake the empanadas: Place the empanadas on a baking sheet lined with parchment paper. Brush with melted coconut oil. Bake for 25-30 minutes, or until golden brown.

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