Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Sausage or Spinach Empanadas

Sausage or Spinach Empanadas


Ole! My home is in San Diego, and I guess this is why I love spicy food so much. Going to Mexico with my daughter, Jericho, and her family this summer was so much fun. My daughter and I stayed overnight at a winery to the east of Ensenada for her birthday, and the next day her husband, Albert, picked us up.

I remember walking along the harbor in Ensenada, smelling AND seeing the empanadas. My mouth was watering. I was so hungry for one…we settled for Al Pastor tacos instead, fresh off the grill. Needless to say, I had to find a way to make my own empanadas, and I think I hit gold! You try this and be the judge.

I discovered a recipe on for the crust since I had exhausted my repertoire and filled the trash can with unworthy experiments! Sometimes you can find supporting recipes online that make all the difference and save some time. But the filling is all mine, and, of course, it is spicy and hot!

You can use ground pork, beef, or a combo of meat for the filling. I used ground pork for this recipe. There are endless possibilities. I’ve made them with chorizo and a combo of ground pork and beef. Your leftover turkey would also make an excellent meat stuffing and brighten the holiday! The spices are the trick!


May 24, 2016
: 16 empanadas
: 30 min
: 35 min
: 1 hr 5 min


  • Pork Filling
  • 1 lb bio ground pork or ground beef, turkey or chicken
  • 1 green onion sliced
  • 1 clove garlic chopped
  • 1 tsp cumin
  • 1 tsp Mexican seasoning Organic or Healthy Foodie's recipe!
  • 1 tsp chili pepper powder
  • 1 tsp red pepper flakes
  • 1 tsp himalayan salt
  • 3 oz tomato paste
  • 2 medium tomatoes chopped
  • 1/2 cup cilantro chopped
  • Spinach Filling
  • 1 lb fresh spinach
  • 1 tsp himalayan salt
  • 1 tsp red pepper flakes
  • 1 cloves garlic chopped
  • 1/4 cup cashew ricotta cheese optional see post or use bio goat cheese
  • 1 tbsp olive oil
  • 1 tsp himalayan salt
  • 1 tsp pepper
  • Empanada Crust
  • 1 1/2 cup almond flour finely ground
  • 3/4 cup arrowroot flour or tapioca
  • 1 1/2 tsp himalayan salt
  • dash cumin optional
  • dash chili powder optional
  • 3 tbsp light olive oil
  • 2 eggs beaten
  • 1 egg beaten for brushing tops
  • Step 1 Pork Filling
  • Step 2 Place pork in a frying pan and cook until done. About 10 minutes.
  • Step 3 Add onions, garlic, and spices. Cook for about 10 minutes.
  • Step 4 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.
  • Step 5 Spinach Filling
  • Step 6 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.
  • Step 7 Process spinach filling until rough. Don’t puree.
  • Step 8 Empanada Crust
  • Step 9 Use a fork and whisk together all the dry ingredients.
  • Step 10 Add my twist of cumin and chili powder at this time if using.
  • Step 11 Beat the oil and the two eggs together.
  • Step 12 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.
  • Step 13 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.
  • Step 14 Assembling Empanadas
  • Step 15 Heat the oven to 400 degrees. Line 2 trays with baking paper.
  • Step 16 Use a small tortilla press to form 4-6 inch 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.
  • Step 17 Add your filling. Not too much
  • Step 18 they’re hard to close with this dough. Use a fork to seal the edges.
  • Step 19 Use a spatula to transfer the filled empanadas to the lined baking trays. Repeat this process until all refrigerated balls are pressed and filled.
  • Step 20 Beat the remaining egg and coat the top of each empanada. Bake for 10 minutes, and then carefully turn them over. Coat again with the egg wash. Bake for another 10 minutes.
  • Step 21 Let cool on the tray for a few minutes before moving.
  • Step 22 THANK your Yummy for the great recipe. IT WORKS!

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