Argentinian Keto Empanada Casera (Homemade) – Flaky Pastry & Beef Filling Delight

Ingredients

• 2 cup almond flour
• 1/2 cup cold unsalted butter, cubed
• 1 large egg, beaten
• 1/4 tsp salt
• 1 tbsp ice water
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup diced bell pepper
• 1 tbsp tomato paste
• 1/4 tsp paprika
• salt and black pepper, to taste

Instructions

1. 1

   In a large bowl, mix together the almond flour, salt, and cold cubed butter.

2. 2

   Using a fork or pastry cutter, cut in the butter until the mixture resembles coarse crumbs.

3. 3

   Gradually add the beaten egg and ice water, mixing gently until a dough forms.

4. 4

   Wrap the dough in plastic wrap and refrigerate for 30 minutes.

5. 5

   Meanwhile, prepare the beef filling by sautéing onion, garlic, and bell pepper in a pan over medium heat.

6. 6

   Once the vegetables are softened, add the ground beef, breaking it up with a spoon. Cook until browned.

7. 7

   Stir in tomato paste, paprika, salt, and black pepper. Let the mixture simmer for 5 minutes to develop flavors. Set aside to cool.

8. 8

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

9. 9

   Roll out the dough on a floured surface, and cut into 12 equal pieces.

10. 10

    Roll each piece into a ball, then flatten it between your palms to create a circle.

11. 11

    Fill each circle with a spoonful of beef mixture, moisten the edges, and fold in half to form a semi-circle. Pinch the edges together to seal, and crimp the edges decoratively.

12. 12

    Place the empanadas on the prepared baking sheet, leaving space between them for even cooking.

13. 13

    Bake for 18 minutes or until golden brown. Let cool slightly before serving.