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Close up of plantain empanadas on baking tray

Flourless Lamb Blueberry Mint Empanadas

Plantain Empanadas filled with slow-cooked lamb, mint and blueberries. Delicious as a main dish with
Course Appetizer, Main Dish, Snack
Cuisine Mexican
Keyword paleo
Prep Time 35 minutes
Cook Time 7 hours 12 minutes
Total Time 7 hours 47 minutes
Servings 12 empanadas
Calories 211 kcal
Author WhittyPaleo


For the lamb:

  • 600 g lamb
  • 1 large onion
  • 1 cup chicken or beef broth
  • 1 tsp salt (I used Pink Himalayan)
  • 1 tsp garlic powder
  • 1/2 tsp ground paprika
  • 1/2 tsp ground cayenne pepper
  • 1/4 tsp of dried mint

For the Empanadas:

  • 3 plantains (yellowgreen or mix of both)
  • 1 tsp of salt (I used Pink Himalayan)
  • 1/2 cup of blueberries (or more if needed)
  • 1 egg
  • Paprika to sprinkle (optional)


  1. To make the lamb: add your meat, onions, broth and seasonings to your slow cooker. Set on low for 7-8 hours*
  2. To make the empanadas:
  3. Cut off both ends of your plantains and further cut into thirds. Place in a large pot, with a lid and cover with water.
  4. Add a teaspoon of salt and boil for 15-20mins covered, until skins of plantains split or you can poke a fork all the way through.
  5. Once done, let your plantains cool just enough for you to handle.
  6. Optional step: while plantains are cooling, pan fry 1/4 of your lamb with about 2 tablespoons of its juice. Fry on high heat till the edges start to brown, then take off the heat. This is the caramelizing step.
  7. Mash plantains (can use a mixer) till most of the lumps are gone.
  8. Grab about 2-3 tablespoons of the plantain dough, roll into a ball and flatten in your hands. If sticky, put a little water on your hands.
  9. Starting with a teaspoon, add your lamb and a couple of blueberries. Don't overfill or the empanada will not close.
  10. Fold one half of the empanada on top of itself. Use your fingers (and a little water if needed) to gently press the plantain together. If the plantain starts to break, use the extra mashed plantain to patch together.
  11. Once done, set on a baking tray or non stick baking paper to rest.
  12. Preheat your oven to 200C/400F halfway through.
  13. Once all empanadas are formed, whisk your egg.
  14. Lightly brush the egg onto your empanadas. Then, sprinkle some paprika on top.
  15. Place the empanadas in your oven for 15 minutes. Take them out at 7mins to flip over - you can add more egg mixture if you want.
  16. Serve and enjoy with some salsa, avocado crema or even some cauliflower rice.

Recipe Notes

* This will depend on how well you want your lamb done, 7 hours on a low setting gave me medium-well
You will have quite a bit of lamb leftover, you can easily freeze for use later. Save the juices as well to perk up the lamb when you want to use it.
One plantain will make 4 empanadas so to make less, reduce accordingly.