Keto Argentinian Empanada Skillet with Spicy Chimichurri

Allergens

Eggs, Almond Flour (Tree Nuts), Garlic

Ingredients

• 12 large keto dough rounds (almond flour based)
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, for egg wash
• Salt and pepper, to taste For the Spicy Chimichurri:
• 1/4 cup olive oil
• 1/4 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, cook the ground beef until browned, breaking up any large clumps. Add onion and garlic, cooking until fragrant and translucent. Season with salt and pepper. Set aside.
3. Roll out keto dough rounds on a floured surface, then spoon meat mixture onto half of each round. Brush the edges with egg wash and fold over to enclose the filling, sealing the edges well. Cut slits in the top of each empanada for steam release.
4. Place prepared empanadas onto a lined baking sheet, brush with egg wash, and bake until golden brown, about 15 20 minutes.
5. While the empanadas are baking, prepare the chimichurri by combining all ingredients in a small bowl. Let sit for at least 10 minutes to allow flavors to meld.
6. Serve warm empanadas with spicy chimichurri on the side. Enjoy!

Chef’s Insight

For a more complex flavor profile, try adding finely chopped bell peppers or olives to the meat mixture.

Notes

Feel free to use your preferred keto dough recipe and adjust the nutritional information accordingly.