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.”

INGREDIENTS (per person):

  • 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

DIRECTIONS:

  1. THIS IS STUPID EASY.

  2. COMBINE ALL OF THE INGREDIENTS IN A BOWL

  3. YOU'RE ALMOST DONE!

  4. 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.

  5. TAKE ONE OF YOUR WRAPS IN YOUR HAND, SCOOP A LARGE TEASPOON IN THE CENTER OF THE WRAP

  6. DAB YOUR FINGER IN WARM WATER AND WET THE EDGES

  7. CAREFULLY SEAL SO IT IS A HALF MOON WITH NO MEAT COMING OUT OF IT

  8. 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

  9. CONTINUE UNTIL YOU HAVE STUFFED AND FOLDED ALL OF YOUR DUMPLINGS

  10. HEAT UP YOUR JAR OF OIL IN A SMALL SAUCE PAN

  11. PLACE YOUR DUMPLINGS INTO THE OIL IN SMALL BATCHES, TRY TO FILL THE PAN WITHOUT THEM TOUCHING EDGES

  12. COOK FOR ABOUT 2-3 MINUTES EACH SIDE UNTIL IT IS A NICE GOLDEN BROWN

  13. REMOVE FROM THE OIL TO DRAIN, AND ADD MORE DUMPLINGS

  14. CONTINUE LIKE THIS UNTIL ALL OF THE DUMPLINGS ARE FRIED

  15. THROW TOGETHER SOME GUACAMOLE TO DIP THEM IN, AND ENJOY!