Paleo Empanadas with Beef and Plantain Filling

Ingredients

• 2 cups Cassava Flour
• 1 lb Ground Beef
• 2 Ripe Plantains
• 1 Onion
• 2 cloves Garlic
• 1 tbsp Aji Amarillo Paste
• 2 tbsp Olive Oil
• 1 Egg
• 0.75 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1In a large bowl, combine the 2 cups of cassava flour and 0.75 tsp salt. Add the 2 tbsp olive oil and gradually add water, a little at a time, mixing until a cohesive dough forms. Turn the dough out onto a clean surface and knead for 5-7 minutes until it is smooth and elastic.
2. 2Place the 1 lb ground beef in a 12-inch skillet over medium-high heat. Cook, breaking it up with a spoon, until it is browned all over, about 8-10 minutes. Drain off any excess fat.
3. 3Add the diced 1 onion and 2 cloves minced garlic to the skillet with the ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
4. 4Stir the 1 tbsp aji amarillo paste, 0.5 tsp salt, and 0.5 tsp black pepper into the beef and onion mixture. Cook for 2 more minutes, stirring constantly, until the paste is fragrant.
5. 5While the beef mixture is cooking, place the 2 ripe plantains in a pot and cover them with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the plantains are very soft when pierced with a fork. Drain the plantains, peel them, and mash them thoroughly with a fork in a medium bowl.
6. 6Divide the cassava dough into 8 equal portions. On a lightly floured surface (using a little extra cassava flour if needed), roll each portion into a thin circle, about 6 inches in diameter. Place about 2 tablespoons of the beef mixture and 1 tablespoon of the mashed plantain in the center of each dough circle.
7. 7Fold each dough circle in half to create a half-moon shape. Press the edges firmly together to seal, then crimp the edges with a fork. Place the assembled empanadas on a baking sheet.
8. 8In a small bowl, beat the 1 egg. Brush the tops of the empanadas with the beaten egg. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the empanadas are golden brown and the dough is cooked through.

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