Sausage or Spinach Empanadas
Servings Prep Time
16 – 20empanadas 30minutes
Cook Time
Servings Prep Time
16 – 20empanadas 30minutes
Cook Time
Meat Filling
  • 1lb bio ground porkor ground beef, turkey or chicken
  • 1green onionsliced
  • 1clove garlicchopped
  • 1tsp cumin
  • 1tsp Mexican seasoningOrganic or Healthy Foodie’s recipe!
  • 1tsp chili pepper powder
  • 1tsp red pepper flakes
  • 1tsp himalayan salt
  • 3oz tomato paste
  • 2medium tomatoeschopped
  • 1/2cup cilantrochopped
Spinach Filling
  • 1lb fresh spinach
  • 1tsp himalayan salt
  • 1tsp red pepper flakes
  • 1cloves garlicchopped
  • 1/4cup cashew ricotta cheeseoptional see post or use bio goat cheese
  • 1tbsp olive oil
  • 1tsp himalayan salt
  • 1tsp pepper
Empanada Crust
  • 1 1/2cup almond flourfinely ground
  • 3/4cup arrowroot flouror tapioca
  • 1 1/2tsp himalayan salt
  • dash cuminoptional
  • dash chili powderoptional
  • 3tbsp light olive oil
  • 2 eggsbeaten
  • 1 eggbeaten for brushing tops
Pork Filling
  1. Place pork in frying pan and cook until done. About 10 minutes.
  2. Add onions, garlic and spices. Cook for about 10 minutes.
  3. Add the remaining ingredients and simmer for 20 minutes on low with the lid cocked. Remove from heat and bring to room temperature while you prepare the Spinach filling and empanadas.
Spinach Filling
  1. Chop spinach in a food processor along with all the seasoning and ingredients except the Cashew Ricotta Cheese (or bio Goat Cheese). This will be added when filling the empanadas.
  2. Process spinach filling until rough. Don’t puree.
Empanada Dough
  1. Use a fork and whisk together all the dry ingredients.
  2. Add my twist of cumin and chili powder at this time if using.
  3. Beat the oil and the 2 eggs together.
  4. Pour the oil and the eggs over the dry mixture and use a fork to mix. If too wet add a little more almond flour. If too dry add a few drops of oil.
  5. Make 6 to 8 balls out of the empanada dough. It depends on how large you want the final product. I make 4 – 5 inches circles. Place in refrigerator while you work with 2 or 3 at a time as you assemble them.
Assembling Empanadas
  1. Heat the oven to 400 degrees. Line 2 trays with baking paper.
  2. Use your hands to press the dough into circles. You can also place some tapioca or arrowroot flour on a sheet of baking paper and press them out with your hands. If you use a roller you will need to dust the tops and bottoms then place another sheet of baking paper on top of the balls.
  3. Add your filling. Not too much, they’re hard to close with this dough. Use a fork to seal the edges.
  4. Use a spatula to transfer the filled empanadas to the lined baking trays. Repeat this process until all refrigerated balls are pressed and filled.
  5. Beat the remaining egg and coat the top of each empanada. Bake for 10 minutes and them carefully turn them over. Coat again with the egg wash. Bake for another 10 minutes.
  6. Let cool on the tray for a few minutes before moving.
  7. THANK your Yummy for the great recipe. IT WORKS!
Recipe Notes

These are delicious by themselves or you can create your own salsa or try my Spanish Sauce/Dip on the post Infused Egg Bake!