In a food processor, pulse the almond flour and egg, until uniform.
In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth. Add the melted mozzarella to the food processor. Process until a uniform dough forms.
Sprinkle the xanthan gum over the dough. Process until well incorporated.
FILLING:
Heat oil in a large skillet over medium heat. Add the onions and bell peppers. Cook for 4-6 minutes, until soft and starting to brown. Increase heat to medium-high. Add the ground beef. Season with sea salt. Cook, breaking apart with a spatula, for 5-7 minutes, until browned. Add the chili powder, paprika, oregano, and cumin. Cook for 30 seconds, until fragrant. Allow the filling to cool for at least 10-15 minutes, until it’s warm but no longer hot.
ASSEMBLE ALMOND FLOUR EMPANADAS:
Roll our dough. Place dough between parchment paper and roll out to 1/8 inch thickness. Cut circles. Use a small bowl or glass container to cut out 4-inch circles. Place 1 1/2 tablespoons of filling onto half of the circle. Fold in half and seal edges with a fork. Repeat to use up all the dough and filling.
TIP: When you run out of room to make circles in the dough, make a ball, roll out again, and repeat.
Heat oil in large skillet until shimmering. Fry empanadas in a single layer until golden brown on both sides. Transfer to paper towels to drain and repeat with remaining empanadas.
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MAKES 6 SERVINGS / TOTAL TIME 40 MINUTES
INGREDIENTS
1 1/2 cups Blanched Almond Flour
2 large Eggs
3 cups Mozzarella cheese (shredded)
1/4 tsp Xanthan gum
FILLING:
1 tbsp Olive oil
1/4 medium Onion (diced)
1/3 large Bell pepper (diced)
1/3 lb Ground beef
1/4 tsp Sea salt
1/2 tsp Chili powder
1/2 tsp Paprika
1/2 tsp Dried oregano
1/4 tsp Cumin
FOR FRYING:
1/2 cup Olive oil
DOUGH:
In a food processor, pulse the almond flour and egg, until uniform.
In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth. Add the melted mozzarella to the food processor. Process until a uniform dough forms.
Sprinkle the xanthan gum over the dough. Process until well incorporated.
FILLING:
Heat oil in a large skillet over medium heat. Add the onions and bell peppers. Cook for 4-6 minutes, until soft and starting to brown. Increase heat to medium-high. Add the ground beef. Season with sea salt. Cook, breaking apart with a spatula, for 5-7 minutes, until browned. Add the chili powder, paprika, oregano, and cumin. Cook for 30 seconds, until fragrant. Allow the filling to cool for at least 10-15 minutes, until it’s warm but no longer hot.
ASSEMBLE ALMOND FLOUR EMPANADAS:
Roll our dough. Place dough between parchment paper and roll out to 1/8 inch thickness. Cut circles. Use a small bowl or glass container to cut out 4-inch circles. Place 1 1/2 tablespoons of filling onto half of the circle. Fold in half and seal edges with a fork. Repeat to use up all the dough and filling.
TIP: When you run out of room to make circles in the dough, make a ball, roll out again, and repeat.
Heat oil in large skillet until shimmering. Fry empanadas in a single layer until golden brown on both sides. Transfer to paper towels to drain and repeat with remaining empanadas.