Cuban-Style Paleo Picadillo Turnovers with Cilantro Lime Crema

Allergens

None

Ingredients

• 1 lb ground beef
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/4 cup tomato sauce
• 1/4 cup olive oil
• 1/4 cup raisins
• 1/4 cup walnuts, chopped
• 1 tbsp capers
• 1 tsp ground cumin
• 1 tsp ground oregano
• Salt and pepper, to taste
• 2 cups almond flour
• 1/2 cup coconut oil, chilled and cubed
• 1 egg, beaten
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat and set aside.
2. In the same skillet, heat 2 tablespoons of olive oil and sauté onion, bell pepper, and garlic until softened.
3. Add cooked ground beef back into the skillet along with tomato sauce, raisins, walnuts, capers, cumin, oregano, salt, and pepper. Stir well to combine and let it simmer for 10 minutes.
4. In a separate bowl, combine almond flour and cold cubed coconut oil. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
5. Gradually add ice cold water to the dough, one tablespoon at a time, until it comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
6. Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and cut into circles using a cookie cutter or glass.
7. Place a spoonful of picadillo filling in the center of each circle, brush the edges with beaten egg, and fold the dough over to create turnovers. Seal the edges by crimping them together with a fork.
8. Place turnovers onto a lined baking sheet, brush with more beaten egg, and bake for 20 25 minutes or until golden brown.
9. In a small bowl, mix together sour cream, chopped cilantro, and lime juice to create the crema.
10. Serve turnovers warm with a dollop of cilantro lime crema and garnish with fresh cilantro leaves.

Chef’s Insight

To achieve the perfect flaky pastry, be sure to use cold ingredients and work quickly when handling the dough.

Notes

Use high-quality ground beef for the best flavor and texture.