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Paleo Chipotle Beef and Potato Empanadas with Cilantro Avocado Cream

Paleo Chipotle Beef and Potato Empanadas with Cilantro Avocado Cream

VOTES ARE IN, TAPAS for the win. These Paleo Chipotle Beef and Potato Empanadas with Cilantro Avocado Cream are BOMB  + they pack all the extra heat because 1) I need all the kick I can get and 2) Molli’s Arbol & Ancho Chiles Hot Sauce never fails this girl.

In fact, none of Molli Sauces EVER disappoint. They are a versatile, clean, and flavorful staple in our house and if you’re a minimalist in the kitchen, or even a pro, this stuff is for you. Some nights I don’t have the energy to cook (believe it or not) and having a jar of Molli’s cooking and hot sauces on hand makes it that much easier to throw together a clean, yet satisfying dinner in 10 minutes or less (am I foreshadowing a new dinner in 10 recipe?). But the rest of the time (like 85% of the time) when I’m feeling experimental, this sauce still saves the day—like with these empanadas. The flavors from the smoky Ancho and flaming Arbol chiles with sweet red-ripe tomatoes really enhance the chipotle peppers—leaving your taste buds thirsty for more. ;)


And now that I’ve basically made your mouth water, we can get on with the recipe.

p.s. The dough is like play dough, so let the fun commence. ;)

Paleo Chipotle Beef and Potato Empanadas with Cilantro Avocado Cream

Makes: 8-12 (depending on size)

Prep Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 15 minutes



For the Empanada Filling:

  • 1 tablespoon avocado oil 

  • 1 1/2 lb ground beef, lean  

  • 1 yellow onion, finely diced 

  • 4 garlic cloves, minced 

  • 1 red bell pepper, finely diced 

  • 1 green bell pepper, finely diced  

  • 4 golden Yukon potatoes, peeled and diced 

  • 1 tsp lime juice 

  • 1 tsp garlic powder  

  • 1/2 tsp fine sea salt

  • 1/4 tsp black pepper 

  • 1/2 tsp cumin 

  • 1 tsp oregano 

  • 1.5 tablespoon chipotle paste 

  • 1 tablespoon Molli’s Hot Sauce 

  • 1/2 cup Bonafide Provisions Chicken Bone Broth (or chicken broth of choice)

For the Dough: Adapted from Nurture my Gut

  • 1/2 cup warm water 

  • 1 tablespoon honey

  • 1 tablespoon active dry yeast 

  • 1 cup almond flour 

  • 1 1/3 cups tapioca flour

  • 3/4 cup potato starch 

  • 1 tsp xanthan gum (make sure it is gluten-free, like Bob’s Red Mill)

  • 1/2 tsp fine sea salt 

  • 1 egg white 

  • 1 tablespoon 100% palm oil shortening (or coconut oil, but the results are better with shortening)

  • 1 egg, beaten for wash

For the Whole30 Creamy Avocado Cilantro Sauce:  

  • 3/4 avocado 

  • 1 bunch of cilantro leaves, stems removed

  • 1/2 cup Primal Kitchen Mayo, (or any compliant mayo)

  • 2 scallions (green onions) white part only, chopped 

  • 1 tsp garlic minced

  • 1 tablespoon apple cider vinegar 

  • 3/4 tsp fine sea salt 

  • 1 tsp cumin 

  • 1/4 tsp black pepper 


For the Dough: 

  1. Add the warm water, honey and yeast in a small mixing bowl. Stir well to combine. Set aside for 2-3 minutes to ensure that the yeast activates. 

  2. In a food processor (if you do not have one go to step four), add the almond flour, tapioca flour, potato starch, xanthan gum and salt. Pulse until well combined and no lumps remain. 

  3. Now add the yeast mixture, egg white and shortening to the flour mixture in the processor. PULSE until a clumpy dough forms. 

  4. *If you do not have a food processor, follow the same steps using a spatula to mix and combine until the dough becomes too stiff to use a spatula. Now use your hands to thoroughly mix the ingredients together. 

  5. Cover the dough with a dish towel while you prep the filling. 

For the Empanada Filling:

  1. Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with the back of a wooden spoon or spatula, and cook until it’s lightly browned and cooked through—about 5 minutes. 

  2. Add the onion and garlic to the skillet. Sauté for 2-3 minutes, or until the onions are translucent. Now add the bell peppers and diced potatoes to the skillet and cook for another 5 minutes, being sure to stir frequently. 

  3. Now add the lime juice, garlic powder, salt, pepper, cumin, oregano, chipotle paste, and hot sauce—stir until thoroughly combined. Cook for another 5 minutes, stirring frequently to prevent burning. 

  4. Pour in the bone broth and simmer for another 3 minutes. Remove from heat and allow the filling to cool before stuffing the empanadas. About 5-10 minutes. (This is when I begin to roll out and cut my dough.)


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside. 

  2. Roll out the dough, about 1/4 inch thick, on a floured surface or on parchment paper/silpat mat. (I used to cry every time I rolled out dough, no lie. So if you struggle, this video has changed my life and has made me actually like rolling out every kind of dough.)

  3. Use a clean thin-rimmed glass or bowl and press them into the dough. Do this 12 times. (I only ended up with 8 the first time but 12 the second because I used a different glass to cut.) Remove access dough.  

  4. Place a small amount, about a tablespoon, of filling in the center of the dough circles. Carefully fold the dough over filling and press the edges with your fingers to seal tightly. Now take a small fork and press the edges to ensure there is no leakage.

  5. Place on prepared baking sheet. Brush the egg whites over the tops of the dough. Bake for 15 minutes before brushing again with more egg wash and rotating them in the oven. Bake for another 15 minutes until golden brown. (Oven temps can vary so check on them every 5 minutes after the first 15 minutes. ) 

  6. While these are baking I like to prep the cilantro-avocado creme sauce. 

For the Whole30 Avocado Cilantro Cream:  

  1. In a food processor or blender, pulse all the ingredients together until well combined. If ready to use, transfer to serving bowl. If not, transfer to a container and seal tight. Store in the refrigerator for 5 days. 

Serve together and enjoy XX!

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