AIP Cheesy Empanadas
I had never even had an empanada when I made these! I had a client that was craving them and so I developed the recipe for them. I tried them and holy cow... so freaking good! Please enjoy, this was developed out of love and with intention to help heal.
What to use this recipe for: parties, kids meals, meals on the go, comfort food, and batch cooking
Makes 16-18 empanadas (some for now, some for later)
1 shallot, diced
2 garlic cloves, diced
1 lb ground beef
4 Tbls grated beef liver (best grated while frozen), trust me you don't even taste it.
1 white sweet potato, grated
1 carrot, chopped finely
1/4 cup nutritional yeast
1 tsp salt
2 tsp aip taco seasoning (recipe for mine at the bottom)
3 green onions sliced (optional), used when stuffing the empanada
2 cups tapioca flour
2/3 cup coconut flour
1/2 tsp salt
1/3 cup nutritional yeast
20 oz coconut milk (I use Aroy-d brand)
Saute the shallot, garlic, beef, and liver until almost done. Add in the sweet potato and carrot. Cook until cooked through (about 5-10 mins). Stir in the yeast, salt, and taco seasoning.
Set aside. Preheat oven for 350 degrees.
Mix all the dough ingredients together in your mixer or by hand, it should be the consistency of pancake batter. On a baking sheet lay out parchment paper, spoon out about a 1 & 1/2 Tbls and with the back of the spoon spread it into a circle, about 4-5" in diameter. About 6 on each baking sheet should fill it. Bake for 10 minutes. Allow to cool on a wire rack.
Take 1 spoonful of the filling and put on one half of the empanada pancake. Sprinkle on the filling some green onions. Fold it in half and with a fork press the edges together so that it seals the filling inside it.
Put back on the backing sheets and throw them back in the oven for 10 mins.
Freeze for later or enjoy right away with some avocado and lime!