Cinco De Mayo is right around the corner and it is a great opportunity to celebrate! However, with tequilla, nightshades and rice off the table you might be thinking your traditional party menu is out the window. That is why I have come up with this yummy empanada recipe that is sure to be a crowd pleaser.

These aren’t as spicy as their traditional counterpart but they are very flavorful and the chimichurri sauce really takes it up a notch.

So, sit back and celebrate with this yummy recipe and delicious mocktail!

Chicken Empanadas with Chimichurri (AIP/Paleo)

Makes 12-16

Ingredients: 

Dough: 

1 Cup of Cooked White Sweet Potatoes

1/2 cup of tapioca starch

1/4 tsp salt

Filling: 

2 cups of Shredded Chicken

½ Medium White Onion Chopped

1/2 tsp Dried Cilantro

1/2 tsp Sea Salt

1/2 tsp Dried Oregano

1/4 tsp Turmeric Powder

2 Medium Carrots, peeled and diced

Sauce: 

1/4 cup of apple cider vinegar

1/2 tsp sea salt

2 cloves of garlic

1/4 cup chopped fresh cilantro

3 TBS fresh chopped parsley

1 TBS fresh chopped oregano

1/4 cup of olive oil

Directions: 

Preheat oven to 375 degrees. In your food processor combine your cooked sweet potato, tapioca flour and salt and blend until a smooth ball forms. Roll out your dough to about 1/2 inch thick and cut it into 3 1/2 inch circles ( I used the top of a glass for this, you can also use a biscuit cutter). Place circles on a lined baking sheet. In a skillet combine your chicken, onion, carrot, and seasonings and cook for about 5-8 minutes or until onion has started to get translucent and carrot is starting to get tender (they will finish cooking in the oven). Place about 2 tsp worth of filling in the middle of each circle and fold shut pinching the dough together with a fork. Brush with olive oil and bake for about 30 mins. Then turn your oven on broil and broil for 1-2 minutes or until the outsides brown slightly. To make your sauce combine all ingredients in the food processor and blend until smooth. Serve together and enjoy.