You would never know that these savory turnovers are made with starchy veggies because they taste so much like the real thing. Stuff them with your favorite fillings.
Ingredients
DOUGH:
¾ cup of mashed or shredded yucca Fresh Whole Yuca Root 5lb
¾ cup of sweet potato, mashed
2 to 3 tablespoons of coconut flour
1 tablespoon of arrowroot flour
1 teaspoon of salt
1 tablespoon of oil
Optional: 1 egg (this will give it a fluffier texture but it completely unnecessary to hold this dough together).
FILLING:
Slow cooked oxtail (braised in a slow cooker for 24 hours from making broth)
Optional: Peppers (I used Shishito peppers but you can use hot pepper or bell peppers) leave out for a Paleo autoimmune dish.
Optional: ¼ of an onion, diced.
Instructions
Mix all the dough ingredients in a bowl by hand or use a hand mixer. You can also mix the dough in a food processor.
Stick the dough in the fridge for 30 minutes to an hour to let it firm up
Take out the chilled dough, wet your hands and roll the dough into small balls. Flatten each dough ball by hand, or by using a rolling pin or tin can (top the dough with a sheet of parchment, wax paper or plastic wrap before you roll over it). I used my hands to flatten the dough.
In a pan, saute onions and pepper in cooking fat of choice. Add in oxtail (shredded with a fork off the bone).
Sprinkle the ingredients with salt and saute until the oxtail is warm, shredding further with your spatula as you saute it). You can also use ground beef for the filling.
Put the oxtail mixture on half of the empanada dough rounds.
Fold the empty half of the dough over the filling and pinch the edge of the dough together to form the empanada.
Cook the empanadas at 350 degrees for 20 to 25 minutes, until they begin to brown on the edges.
I did two batches. The first batch came out perfect. The second batch, the dough fell apart, probably because it had begun to warm up and soften. Both batches were a success but the fist batch was a lot prettier.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/07/21/paleo-oxtail-empanadas/