Keto Spanish Beef Empanadas with Coconut Flour Crust

Instructions

1. 1Preheat your oven to 190°C.
2. 2To make the dough, combine 1.5 cups of coconut flour, 1/2 cup of softened butter, and about 113 g of cream cheese in a mixing bowl. Mix these ingredients together until they form a cohesive mass. Add 1 large egg and mix until a dough forms. Wrap the dough in plastic wrap and place it in the refrigerator to chill for at least 30 minutes. Chilling the dough makes it easier to handle.
3. 3While the dough is chilling, heat 1 tablespoon of olive oil in a 25.4 cm skillet over medium heat. Add the 1/2 medium onion, 2 cloves of garlic, and 1/2 medium red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, which should take about 5 minutes.
4. 4Add about 450 g of ground beef to the skillet with the vegetables. Cook the beef, breaking it up into smaller pieces with a spoon, until it is fully browned. Stir in 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Continue to cook for another 2-3 minutes, stirring to combine the spices with the beef mixture. Remove the skillet from the heat and let the beef mixture cool slightly.
5. 5Lightly dust a clean surface with coconut flour. Roll out the chilled dough to about 0.3175 cm thickness. Use a 10.16 cm round cutter to cut out 6 circles from the dough. Re-roll scraps if necessary to get 6 circles.
6. 6Place about 2 tablespoons of the cooled beef mixture in the center of each dough circle. Fold each circle in half to create a crescent shape. Press the edges together firmly to seal, then crimp the edges with the tines of a fork.
7. 7Place the formed empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven at 190°C for 25-30 minutes, or until the crust is golden brown and firm to the touch.
8. 8Allow the empanadas to cool on the baking sheet for at least 5 minutes before serving. This allows the filling to set and prevents burns.

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