Low Carb Baked Empanadas Recipe 435

LOW CARB BAKED EMPANADAS RECIPE - (4.3/5)

Steps:

• For the dough, combine the dry ingredients in a large bowl. In a separate bowl, whisk together the eggs and half of the olive oil. Add to the dry ingredients. Combine the wet mixture to the dry mixture and combine until a ball is formed. If the mixture is too dry, add a little more olive oil, until a nice ball is formed. Wrap the dough in plastic wrap and place in the fridge for 30 minutes. Heat a large non-stick sauté pan or skillet over medium high heat. Add the butter and olive oil to the pan and swirl it around. Before the butter burns, add the squash cubes and toss to coat with the hot fat. Season with a little salt and pepper. Sauté the cubes until they are soft and pick up a little color on the surface. Once cooked, remove and set in a mixing bowl. Set aside. I'm a big fan of rolling out dough between two silicone mats, VERY lightly dusted. An alternative is to place the dough on a piece of parchment or wax paper. Place a second sheet above the dough and roll it out. In both cases, this can be done with little to no extra flour for dusting (this is less true with wetter doughs). You can also just place the lump of dough on the coconut flour dusted counter top and roll to about 1/4-inch thick. I use the lid to my coconut oil bucket to cut circles in the dough, but you can use a large cookie cutter, or even just cut large squares. If you have extra dough, you can form a smaller ball of dough, roll it back out and cut it in the same format. You should have about 8 nicely sized sheets of dough. Add the parmesan and bacon bits to the cooked squash cubes and mix. Pre-heat the oven to 350 F. Evenly divide the filling between the sheets of dough, placing about 3 tbsp worth in the center of each sheet. Fold the sheets in half, crimping the two opposing halves together with your fingers, or the tines of a fork. Repeat this process until they are all formed. Place all on a greased baking tray. At this point, you can optionally brush the tops with an egg wash (1 egg + 1 tbsp water, whisked together). This will give the pastries a little sheen. I didn't do this, opting for the most rustic look, but ... it's an option. Bake at 350 for about 20 minutes, or until golden brown. Remove and allow to cool for about 5 minutes. Serve!

BAKED APPLE EMPANADAS

Steps:

• Mix butter and cream cheese together in a bowl. Stir in flour until dough comes together and forms into a ball. Cover tightly with plastic wrap and refrigerate 8 hours to overnight.
• Combine apples, sugar, cinnamon, and salt in a saucepan. Bring to a boil. Reduce heat and cover; cook, stirring frequently, until apples are the consistency of chunky applesauce, about 15 minutes. Remove from heat and cool to room temperature.
• Remove dough from the refrigerator and let sit at room temperature for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Divide dough into 10 pieces and roll into balls. Roll out each ball into a 3- to 4-inch circle with a rolling pin. Fill one side of the circle with apple filling. Moisten edges lightly with water. Fold dough over the filling and press edges together to seal.
• Arrange empanadas on the prepared baking sheet.
• Bake in the preheated oven until dough is golden, about 15 minutes.

BAKED EMPANADAS

Steps:

• Heat oven to 400 degrees.
• Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes).
• Drain well.
• Stir in tomato and oregano.
• Set aside.
• Roll 1 sheet puff pastry to 12-inch square.
• Cut into 16 (3-inch) squares.
• Place 1 rounded tablespoon filling in center of each square.
• Fold opposite corners of squares together to form triangles.
• Pinch edges of pastry together; crimp with fork to seal.
• Place triangles onto lightly greased baking sheets.
• Repeat with remaining pastry sheet and filling.
• Bake for 15 to 20 minutes or until golden brown.