Keto Chilean Empanada Stuffed with Smoky Chicken

Allergens

Egg, Almond, Coconut (Oil), Chicken

Ingredients

• 2 cups almond flour
• 1/2 cup coconut oil, chilled and cubed
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb ground chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/4 cup chopped fresh cilantro
• 1/2 cup chicken broth

Instructions

1. In a large bowl, combine almond flour, salt, and pepper. Cut in the chilled coconut oil until the mixture resembles coarse crumbs. Stir in egg until dough forms. In another pan, cook ground chicken, onion, garlic, smoked paprika, and cumin over medium heat until chicken is browned. Stir in chicken broth and cilantro. Set aside to cool slightly. Preheat oven to 375°F (190°C). Divide dough into 8 portions roll each portion between parchment paper into a thin circle. Spoon cooled chicken mixture onto one half of each circle, leaving a border for sealing. Fold dough over filling and crimp edges to seal. Place empanadas on a lined baking sheet and bake until golden brown, about 25 minutes. Let cool slightly before serving.

Chef’s Insight

To achieve a flaky crust, work quickly when incorporating the cold butter into the dough.

Notes

For a spicier filling, add red pepper flakes or hot sauce to taste.