- 1 ¾ cup cassava flour (more for dusting, as needed)
- ½ tsp fine sea salt
- 1 tsp cream of tartar
- 1 tbsp. grass fed beef gelatin
- ¼ + 1 tbsp cup olive oil
- 1 tbsp. apple cider vinegar
- ½ cup water (+/- as needed)
- 2 tbsp. olive oil (for brushing)
- 1/2 lb ground beef
- 1/2 cup grated carrot
- 1/4 cup purple cabbage, diced small
- 1/4 cup sweet onion, diced small
- 3 tbsp chopped parsley
- 3 tbsp coconut aminos
- 1 tsp oregano
- 1/2 tsp thyme
- 1 tsp salt
- Make the dough. You will need a large bowl, a whisk, a pastry mat or parchment paper, a rolling pin and a dough scraper or spatula.
- In a large bowl mix whisk together the cassava flour, salt, cream of tartar and gelatin.
- Drizzle in the olive oil and vinegar as you keep whisking until the dough gets crumbly.
- Switch to a spatula. Next add in ¼ cup of warm water as you fold and mix with the spatula, add water one tablespoon at a time as needed until the dough is no longer crumbly. I used an extra 1/4 cup.
- Move dough to a flat surface and knead with hands until it is well combined. It should be malleable but not sticky. If it’s sticky dust with flour and knead again.
- Make two equal sized flat disks with the dough and wrap in plastic wrap. Set in the fridge for at least 30 minutes.
- While dough is in the fridge, brown the hamburger in a skillet. Add the rest of the ingredients and let cook until cabbage and carrot are softened. Set aside.
- When ready to work with the dough again, prepare a flat surface, have the warm water at hand and more flour for dusting as needed. Unwrap one disk at a time; it will be tough and crumbly. That’s fine. Let it come apart on your flat surface then add 1 to 2 tbsp. of water to the dough and knead it back to a smooth malleable consistency. Divide the dough into various equal sized balls. Each disk should make about 5-6 balls.
- Set one ball in the center of your workspace; gently flatten with your hand. Cover with a piece of parchment paper and use a rolling pin to shape a 4-5” round, about the size of a tortilla. Use a spoon to fill with a small mound of ground beef mixture. Then use spatula or dough scraper to lift the top side of the dough, gently fold it over and pinch the edges closed. You can gently roll them up a little to create a decorative boarder or use a fork to imprint on them. Scrape the empanada up and place on a baking sheet. Brush with olive oil.
- Repeat this with all of the remaining dough. If some of the dough dries out as it waits its turn to be made into a lovely empanada, simply wet your fingers and massage it back to malleable texture. Alternatively, if you overdo the water on one, lightly dust it to dry up.
- Once all of the empanadas are made, ensure they are spread out and not touching on the sheet pan. Place in the freezer for at least 3 hours. When they are properly frozen you can transfer them from the sheet pan to a freezer bag and store up to three months.
- To heat, simply preheat your oven to 400F and place the empanada on a sheet pan. Bake for 15-20 minutes until the edges are golden.