GROUND BEEF EMPANADAS (KETO, LOW CARB)
The weather has been really confusing. It is sexy, it's cold, it is quite hot, then it is cold. We are not having a true winter but bouts of chilliness break up the days. I have actually been enjoying with the weather that is colder . There is something about a fire pit in my leather sofa, the fireplace and a blanket which will warm your spirit.
Talking of heating your spirit, these Ground Beef Empanadas are definitely one of my favourite keto recipes. Since you can make many sorts of taste combinations, it is quite simple to make and delicious plus versatile.
I have made Buffalo Chicken Empanadas earlier and obviously they are flavorful but ground beef is most likely my personal favorite (at least up to now!) . Provided that the meat yummy is made by you, your empanadas will be yummy.
INGREDIENTS
- 3 ounce cream cheese
- 11/4 cup almond milk
Filling:
- 1 pound ground beef
- 1/2 cup sliced onion
- 1/4 cup sliced green olives (if wanted )
- 1 teaspoon per: chile powder, cumin, smoked paprika
- 1 tablespoon olive oil
- 1/3 cup salsa of alternative
INSTRUCTIONS
- Preheat oven to 425 degrees.
- At a pan over moderate heat, cook onions in 1-2 tbsp olive oil until slightly softened. Insert in ground beef and split up with a spatula. Season meat mix together with chile powder, cumin and smoked paprika. Cook until browned. If using Insert in salsa of selection and olives. Put aside.
- While beef is cooking, then add mozzarella and cream cheese into a bowl and microwave for a minute. Take out and stir well, then place back into the microwave for one more moment. Stir well.
- Add egg into mozzarella and cream cheese mixture and blend well. Add the almond milk and blend.
- Roll the dough flat with a rolling pin or using a bit of plastic wrap on top and use a wine bottles. As soon as you've wrapped it level, about 1/4" thick, use a bowl to decrease circle shapes.
- For surplus dough, form into a ball then roll again and repeat the procedure until all of the dough has been used.
- Lay a lightly greased cooking sheet, parchment paper or a silicone baking mat.
- Put a few spoonfuls of meat mix into every circle on one half and fold the other half over. Be certain that you press on the borders. You could marginally roll the edges to be certain they are together or use a fork to shove the borders .
- As soon as you've produced all of the empanadas, cook at 425 degrees for 12 minutes before beginning to turn golden brown.