Gluten Free Empanadas
Recipe Video is included in the body of the blog post!
Fat Head Crust
- 1 1/2 cup Shredded mozzarella cheese
- 3/4 cup Almond Flour
- 1 oz Cream Cheese
- 1 large Egg
Fat Head Crust
Put shredded mozzarella into a microwave safe bowl.
Cut cream cheese into 4-5 pieces and place on top of mozzarella cheese. Microwave for thirty seconds.
Remove from microwave, stir, and microwave for another thirty seconds.
Stir one more time and then add in almond flour while cheese is still hot. Combine as well as possible (if it's not all incorporated don't worry just yet!).
Add egg and stir. To better incorporate everything use your hands to knead it together - it should have formed into a dough (but will still be sticky).
Once the dough is combined and consistent place on greased surface or nonstick silpat mat (used in our video). Place a piece of parchment paper on top and roll out to thinness of liking.
Using cookie cutter (or wine glass) to make 12-14 circles in the dough. You might only be able to make 6-8 circles and have to re-roll out the dough for the rest (as seen in our video).
Place 6-8 cut outs onto a nonstick baking pan and layer on filling (we did three beef and three chicken).
Place second circle on top and press down the edges to seal. A good tactic we used is to flip once you have sealed on one side and then seal on the other.
OPTIONAL: Use fork around the sealed edges for a fun look (seen in our video).
Once fully sealed place into a 350 degree oven for 18-20 minutes. Keep on eye on them and watch for them to puff up a little and turn golden brown!
Calories: 400kcal | Carbohydrates: 6.25g | Protein: 32.5g | Fat: 27.5g | Fiber: 2.25g