Uncategorized

Best Keto Cheesy Beef Empanadas

YIELDS:15PREP TIME:0 HOURS 20 MINSTOTAL TIME:2 HOURS 0 MINS

INGREDIENTS

FOR THE DOUGH 

all-purpose flour, plus more for surface1 tsp. 

kosher salt1 tsp. 

baking powder1/2 c. 

cold butter, cut into cubes3/4 c. 

water1 

large egg

FOR THE BEEF FILLING

1 tbsp. extra-virgin olive oil1 

yellow onion, chopped2 

cloves garlic, minced1 lb. 

ground beef1 tbsp. 

tomato paste1 tsp. 

oregano1 tsp. 

cumin1/2 tsp. 

paprika

Kosher salt

Freshly ground black pepper1/2 c. 

chopped tomatoes1/2 c. 

chopped pickled jalapeños1 1/4 c. 

shredded Cheddar1 1/4 c. 

Shredded Monterey Jack

Egg wash, for brushing 

Freshly chopped cilantro, for garnish

Sour cream, for serving

DIRECTIONS

MAKE DOUGH

  1. In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes. 
  2. Wrap in plastic wrap and refrigerate for at least 1 hour. 

FOR OVEN

  1. Preheat oven to 400° and line two large baking sheets with parchment paper.
  2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.
  3. Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
  4. Place dough on a lightly floured surface and divide in half.  Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds. 
  5. Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough. 
  6. Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes. 
  7. Garnish with cilantro and serve with sour cream.

FOR AIR FRYER

  1. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.
  2. Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
  3. Place dough on a lightly floured surface and divide in half.  Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds. 
  4. Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together, then brush with egg wash. Repeat with remaining filling and dough. 
  5. Place empanadas in a parchment-lined Air Fryer basket, making sure they don’t touch, and cook in batches at 400° for 10 minutes.
  6. Garnish with cilantro and serve with sour cream.

Written By

Leave a Reply

Your email address will not be published. Required fields are marked *