Beef and Lamb Empanadas
Does this sound a little familiar? This is the "dumpling" version of the awesome Stuffed Poblano Pepper recipe that I adapted from Julie at Paleomg. Her recipes helped me learn how to eat "paleo" and not hate myself or empty my wallet. For my peppers I substituted out some beef for lamb and added squash. Check out her website for seriously delicious recipes!
We ate them with a LOT of guacamole. Check out my recipe for guacamole here.
- 1/3 lb ground beef
- 1/2 lb ground lamb
- 1/2 white onion minced
- 3 cloves of garlic minced
- 1/2 8oz can tomato paste
- 1 small can medium heat green chiles
- 1/2 of a jalapeño, diced
- 1 tsp garlic salt
- ~ 50 wraps
- 1 jar coconut oil
- This is stupid easy.
- Combine all of the ingredients in a bowl
- You're almost done!
- But actually, if you feel like it's too dry, add a little bit more tomato paste, but keep in mind both of the meats are fatty so it will moisten up a bit.
- Take one of your wraps in your hand, scoop a large teaspoon in the center of the wrap
- Dab your finger in warm water and wet the edges
- Carefully seal so it is a half moon with no meat coming out of it
- If you want to get fancy, there is about 1/4 of an inch of dough around the edge, and I fold it over itself in small increments so it kind of looks like a braid or a fancy crust
- Continue until you have stuffed and folded all of your dumplings
- Heat up your jar of oil in a small sauce pan
- Place your dumplings into the oil in small batches, try to fill the pan without them touching edges
- Cook for about 2-3 minutes each side until it is a nice golden brown
- Remove from the oil to drain, and add more dumplings
- Continue like this until all of the dumplings are fried
- Throw together some guacamole to dip them in, and Enjoy!