INGREDIENTS
Dough:
- 1½ cups mozzarella
- 3 oz cream cheese
- 1¼ cup almond flour
- 1 egg
Filling:
- 1 lb ground beef
- ½ cup chopped onion
- ¼ cup chopped green olives (if desired)
- 1 tsp each: chile powder, cumin, smoked paprika
- 1 tbsp olive oil
- ⅓ cup salsa of choice
INSTRUCTIONS
- Preheat the oven to 425 degrees.
- Heat the onions in a pan over medium heat in 2 tablespoons of olive oil until soft. Add minced meat and cut with a spoon. Add meat mix with chili powder, cumin and smoked peppers. Cook until red. Add salsa of your choice and olives when used. Aside.
- While the meat is cooked, add mozzarella cheese and cheese to a bowl and microwave for 1 minute. Remove from pan and stir well, then put in microwave for another minute. Good noise.
- Add the eggs to the mozzarella cheese mix and mix well. Then add almond flour and mix well again.
- Roll the dough flat with a rolling pin or a piece of plastic foil and use a bottle of wine. If you rolled it flat, with a thickness of about 1/4 ", use a pot to cut the circular shapes.
- For extra dough, form in a ball and then roll it again and repeat the process until the dough is fully used.
- Place a slightly greased baking tray on parchment paper or a silicone mat.
- Place a few spoons of meat mixture in each circle on the half and then fold the other half. Make sure to press firmly on the edges. You can also leave the edges rolling slightly to make sure they are cohesive or use a fork to push the edges down gently.
- When you have made all kinds of Empanadas, cook 425 degrees for 12 minutes until they start to turn golden brown.
To get the full recipe visit original recipe: mincerepublic
Sorry to make you click a link for the recipe, but know I’m grateful for you.
