Empenadas were a staple of my childhood. I learned to make these delicious golden flaky patties at a very young age and I loved them. Not unlike the vast majority of my favorite meals, they don’t quite tick the healthy box. Lucky for everyone in my household, I enjoy finding ways to make all my favorite dishes a little healthier so when the cravings are coming, we are covered.
List of Ingredients
- 1 1/2 cup of mozzarella cheese (for the dough)
- 3 oz of cream cheese (for the dough)
- 2 cups of almond flour (for the dough)
- 2 large eggs, whisked (1 for the dough, 1 for the filling)
- 4 tbsp of butter (for the filling)
- 1 white onion (for the filling)
- 2-3 garlic cloves, crushed (for the filling)
- 1 tbsp of dry oregano (for the filling)
- 2 tsp of ground cumin (for the filling)
- 1 lb ground beef (for the filling)
- Salt and Pepper (for the filling)
(You will end up with about 12 Empenadas, 6 servings and roughly 6 net carbs)
Prep the Dough:
- Mix the mozzarella and cream cheese.
- Heat in microwave for 1 minute, Remove then stir.
- Heat in microwave for 1 more minute. Remove then stir.
- Pour whisked egg then stir.
- Add almond flour slowly stirring it in until the dough no longer sticks to your fingers.
Prep the Filling:
- Heat the butter in a large frying pan
- Add the diced onions and crushed garlic. Cook until the onions are soft.
- Add the oregano, ground cumin, and salt/pepper.
- Add the ground beef, stir and cook until the meat is fully cooked.
- Taste and adjust salt/pepper and any seasonings as needed.
- Let the beef filling cool down completely before using to fill the empanadas.
Assemble the Empenadas:
- Split the dough into 2 large balls; flatten slightly into the shape of disks.
- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (Makes about 12 disks).
- Place a generous amount of the beef filling in the center of each disk.
- Fold the empanada disks and gently seal the edges with your fingers.
- Twist and fold the edges of the empanadas with your fingers.
- Use a fork to press down on the edges.
- Refrigerate the empanadas for 30 minutes to an hour for a better seal.
- Pre-heat the oven to 425 degrees Fahrenheit.
- Place the empanadas on a baking sheet, lightly greased or lined with parchment paper.
- Brush the empanadas with the whisked egg mix to give a nice golden look once baked.
- Bake for 18-20 minutes, or until golden on top.
- Serve warm.
You can use any type of fillings for this recipe, sometimes I use boiled eggs, pickled cabbage and boiled hot dogs (seriously delicious). It’s all about personal taste.
Please let me know in the comments what your favorite childhood snack was.🤤
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