Uruguayan Hazelnut Empanada
A crumbly, keto-friendly empanada filled with uruguayan-style ground beef and topped with hazelnuts.
Ingredients
- ●1 pound Ground Beef
- ●2 cups Almond Flour
- ●1/4 cup Coconut Oil
- ●1/2 cup, chopped Hazelnuts
- ●1 teaspoon Elegant Salt
- ●1 medium Onion
- ●2 cloves Garlic
- ●1 teaspoon Cumin
- ●1/2 teaspoon Black Pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook ground beef over medium-high heat until browned, breaking up into small pieces as it cooks.
- 3
Add onion, garlic, cumin, and black pepper to the skillet and cook until the onion is translucent.
- 4
In a large bowl, mix together almond flour and a pinch of elegant salt.
- 5
Add the cooked beef mixture to the bowl and mix until well combined.
- 6
Divide the mixture in half and shape each half into a ball.
- 7
Roll out each ball of dough into a thin circle, about 1/8 inch thick.
- 8
Place a tablespoon of the beef mixture in the center of each circle and top with chopped hazelnuts.
- 9
Fold the dough over the filling and press the edges together to seal.
- 10
Brush the tops of the empanadas with coconut oil and place on a baking sheet.
- 11
Bake for 20-25 minutes, or until golden brown.