Empanadas

These gluten-free and grain-free Empanadas are made with a potato dough that’s baked until golden. With a savory tomato filling with optional black beans, you may find these empanadas keep you coming back for more!

Potatoes are shunned for being a nightshade, when in truth they have the ability to help heal many varieties of chronic illness.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Empanadas

Ingredients:

• 1 lb potatoes (any variety; e.g. Yukon gold), peeled and roughly chopped
• ¾-1 cup potato starch, more if needed

Filling:

• ½ cup finely chopped onions
• ½ cup finely chopped red, yellow, or orange bell pepper
• ¼ cup finely chopped tomato
• ¼ cup black beans (optional)
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp chipotle powder
• 1 tbsp finely chopped fresh cilantro
• 1 tsp freshly squeezed lime juice

Directions:

Add 3 inches of water to a medium pot, insert a steaming basket, add the potatoes, and cover. Steam the potatoes for 20 to 25 minutes until soft. Place in a bowl and mash until smooth. Add the potato starch and knead until you get a soft dough that’s not sticky. Add more starch if necessary.

While the potatoes are steaming, make the filling by placing a ceramic nonstick skillet on medium-high heat. Add the onions and cook for 3 to 5 minutes until softened. Add the bell peppers, tomato, black beans (if using), cumin, paprika, garlic powder, and chipotle powder. Cook for a further 5 to 8 minutes until the peppers and beans are soft. Stir in the cilantro and lime juice. Remove from the heat and set aside.

Preheat the oven to 400°F/200°C. Line a large baking sheet with parchment paper.

To make the empanadas, sprinkle potato starch generously onto a work surface and roll out the dough to about 1⁄4 inch thick. Cut circles about 4 inches in diameter. One at a time, place each circle on the prepared baking sheet and place 1 to 2 tablespoons of filling onto the dough. Gently fold one side of the dough over the filling and seal the empanada by gently pressing the edges together with a fork. Pinch the dough together if there are any cracks. Repeat with the remaining dough and filling.

Bake the empanadas for 25 to 30 minutes until browned on top. Cool for 5 minutes before serving.

Makes 6-8 empanadas

Get over 100 more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes.

Categories: Lunch, Dinner, Potato Recipes, International Recipes, Mexican Inspired, Kid Friendly, Appetizers, Fat Free, Grain Free, Nut and Seed Free, Nut & Seed Free

This item posted: 22-Feb-2024

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