INGREDIENTS FOR FILLING

Ground Beef or any meat of your choice = 300 g

Yellow Onion - 1 small (diced)

Tricolor Paprika or Capsicum = 120 g (cubed)

Hard Boiled Eggs = 2 (cut into smaller pieces)

Salt = 1 tsp

Black Pepper = 1 tsp

Ground Oregano = 1 tsp

Paprika Powder = 1 tsp

Liquid aminos or tamari = 1 to 2 tbsp

Spring Onions = 1/4 cup

Coconut oil or any suitable cooking oil = 50 ml

INGREDIENTS FOR DOUGHALMOND FLOUR OR HAZELNUT MEAL / FLOUR

Almond Flour = 120 g / 1 cup

Whole Psyllium Husk (Finely Ground) = 18 g / 2 tbsp

Salt = 1 tsp

Hot or Boiling Water = 90 ml / 3/8 cup

WALNUT + COCONUT FLOUR

Walnut Meal = 120 g / 1 cup

Coconut Flour = 45 g / 3/8 cup

Whole Psyllium Husk (Finely Ground) = 18 g / 2 tbsp

Salt = 1 tsp

Hot or Boiling Water = 120 ml / 1/2 cup

NOTE:

The walnuts should be ground together with the coconut flour so that it can absorb the excess fats from the walnuts and prevents it from turning into butter. Any unground chunks should be removed otherwise the dough would not be smooth.

SESAME & SUNFLOWER

White Sesame Meal = 60 g / 1/2 cup

Sunflower Meal = 60 g / 1/2 cup

Whole Psyllium Husk (Finely Ground) = 18 g / 2 tbsp

Salt = 1 tsp

Hot or Boiling Water = 90 ml / 3/8 cup

NOTE:

The white sesame and sunflower seeds can be ground with a coffee bean, seeds, nuts or multi grinder.

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DIRECTIONS FOR FILLING

1. In a pan, stir fry the onions with coconut oil until fragrant.

2. Add the ground beef and cook for a while. Then add all the seasonings and cook for a while. Adjust taste accordingly.

3. Add the boiled eggs and mix for a while.

4. Turn off heat and add the spring onions. Mix to combine.

5. Dish up and set aside.

DIRECTIONS FOR DOUGH

1. Mix all dry ingredients in a bowl until well combined.

2. Add wet ingredients and mix until a dough is formed.

3. Knead the dough for a while then shape into a ball.

4. Roll the dough between 2 parchment papers

5. Use a 2" cutter or any suitable cutter to cut out into round shapes

6. Wet the edges of the cut dough with water.

7. Spoon fillings onto the center of the cut dough.

8. Fold and press down to seal the edges. Press and fold over the edges to a create pattern or for an easier option, just use a fork to crimp the edges.

9. For an oven baked option, place the empanadas on a baking tray lined with parchment paper. Brush with egg wash and bake for 10 to 15 mins at 380F or 190C.

10. For a deep dry option, fry the empanadas in a deep pot with coconut oil over medium to high heat until browned and crispy.

11. Enjoy these keto empanadas immediately.

[Total servings = 8]

NUTRITION INFO PER SERVING (ALMOND)

Total Carb = 5.2 g

Dietary Fiber = 3.3 g

Net Carb = 1.9 g

Calories = 92

Total Fat = 7.4 g

Protein = 3.2 g

[Total servings = 10]

NUTRITION INFO PER SERVING (WALNUT & COCONUT)

Total Carb = 3.2 g

Dietary Fiber = 2.5 g

Net Carb = 0.7 g

Calories = 83

Total Fat = 7.2 g

Protein = 3 g

[Total servings = 9]

NUTRITION INFO PER SERVING (SESAME & SUNFLOWER)

Total Carb = 4.8 g

Dietary Fiber = 3 g

Net Carb = 1.8 g

Calories = 84

Total Fat = 6.8 g

Protein = 2.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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