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Super Flaky Low-Carb Empanadas



Empanadas are perfect as a midday snack or a happy hour appetizer. They suit every occasion with their savory taste and flaky texture. Most of us have wanted to grab one (or ten) off that passed app tray at a party, only to realize they are not low-carb or gluten-free. But hey, don't be sad, we have good news for you. Here is a low-carb, gluten-free, low-glycemic, keto- and gut-friendly empanada recipe. You can use any type of filling you want. We made these with ground lamb and Cuban seasoning from Joy Of Spices (check out her instagram page for amazing spice mixes and recipes @joyofspices).


Prep Time: 45 mins+Resting Overnight Total Cook Time: 50 mins Makes: 9 Serving Size: 1

Total Carbs: 7g Fiber:4g Net Carbs: 3g Protein: 11g Fat: 26g Cal: 300


Ingredients:


For the crust:

* 1 cup (96 g) Almond Flour

* 5 Tablespoon (40g) Coconut Flour

* 3 Tablespoon (15g) Whey Protein Isolate

* 1 Tablespoon (5g) Oat Fiber

* 1/2 teaspoon Baking Powder

* 1 teaspoon Xanthan Gum

* 1/4 teaspoon Kosher Salt

* 6 Tablespoon (80g) Butter, diced and chilled

* 2 Tablespoon (34g) Lard, chilled

* 1 Tablespoon ice cold water

* 1 Egg

* 2 teaspoon Apple Cider Vinegar


For the Ground Lamb Filling:

* 8 ounces Ground Lamb

* 1/3 medium Yellow Onion, diced small

* 1 Tablespoon Ghee, or olive oil, avocado oil, coconut oil

* 1 1/2 teaspoon Ground Cumin

* 1 teaspoon Paprika

* 1 teaspoon Dried Oregano

* 1/2 teaspoon Garlic Powder

* 1/2 teaspoon Kosher Salt

* 1/4 teaspoon Ground Black Pepper

* 3 Tablespoon Shredded Mozzarella (optional)

** 1 Egg for egg wash


Method:


For the Crust:

* Mix all dry ingredients in a bowl. Place in a food processor, add diced and chilled butter, chilled lard, and pulse until butter gets to pea size. Add egg and vinegar, pulse it a couple more times. add ice cold water 1 teaspoon at a time to adjust to consistency, and pulse until the dough comes together. Do not let the dough form into a ball. Do not over mix the dough. You should still see the butter pieces throughout the dough.

* If you are mixing by hand, mix all dry ingredients in a bowl, add diced and chilled butter and lard. With a help of pastry cutter or fork, cut butter into the mix. Add egg and vinegar, continue to mix with fork. Add ice cold water 1 teaspoon at a time to adjust the consistency of the dough. Mix it gently until the dough comes together. You should still see the pieces of butter throughout the dough. Do not over mix.

* Scrape the dough onto plastic wrap, shape into a disc. Wrap it tightly, and rest in the refrigerator overnight. Resting overnight in the fridge will make it easier to roll out and shape the dough.


For the Filling:

* Heat a large saute pan over medium high heat. Add ghee and heat until melted. Add ground lamb (or any meat of your choice), and cook until browned (breaking up the ground lamb with a spatula while cooking to prevent big chunks). Add onions and cook until tender. Add spices, salt and pepper, and cook it couple more minutes. Adjust seasoning with salt and pepper. Turn off the heat, transfer the filling to a heat proof bowl, cool down the mixture for 15 minutes. (You can speed up the cooling by placing the filling on top of a bowl of ice). Add shredded mozzarella (optional) to cooled down filling and gently fold it in. Refrigerate for 15 minutes. (Filling also can prepared the day before and refrigerated, when you make the dough)

* Preheat the oven to 375 F

* Roll out the dough between two sheets of parchment paper (spray the parchment paper to avoid the dough sticking to the paper) or plastic wrap. Roll it out to a thickness between 1/4" and 1/8" (if you roll it thicker, it may break when you fold the dough, if you roll thinner, it may tear when you fold and crimp). Put the rolled out dough back into fridge for 10 minutes. Take it out and cut in 9 (4-inch diameter) rounds. Place 1-2 tablespoons of filling in one half of the round, lightly flatten the filling with your finger, and fold other half of the round over filling, crimp the edges gently with a fork. Repeat for the remaining rounds. Transfer the empanadas to a tray lined with a parchment paper and sprayed with oil, leaving 1" space between. Place the tray in refrigerator for 10 minutes prior to baking (this will help them keep their shape).

Lightly beat the egg, then brush the empanadas with egg wash using a pastry brush. Bake for 25-30 minutes, rotating the tray half way through, or until golden brown. (They will be slightly darker around the edges). Let it cool 10-15 minutes before serving. Serve with chimichurri or any sauce that you like. Enjoy!







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