Keto Argentinian Empanada Salteña with Spicy Beef Filling

Allergens

Dairy, Gluten-free

Ingredients

• 2 cups almond flour
• 1/2 cup butter, chilled and cubed
• 1 egg, beaten for egg wash
• 1 lb ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 cup grated mozzarella cheese

Instructions

1. In a large bowl, combine almond flour and cubed butter. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs. Gradually add cold water until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. In a skillet over medium heat, cook ground beef, onion, garlic, bell pepper, cumin, paprika, chili powder, salt, and pepper until the meat is browned. Stir in parsley and remove from heat. Allow to cool.
3. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
4. On a floured surface, roll out chilled dough into 8 inch circles. Spoon beef mixture onto half of each circle, top with mozzarella cheese, and fold dough over to enclose filling. Seal edges and cut slits in the top for venting.
5. Brush with egg wash and bake for 18 20 minutes until golden brown. Allow to cool slightly before serving.

Chef’s Insight

To ensure flaky pastry, keep the butter cold and work it into the dough quickly.

Notes

Serve with a side of chimichurri sauce for an authentic touch.