Low Carb Baked Empanadas
- 2 cup (224g) almond flour
- 1/4 tsp (1g) baking soda
- 2 large (100g) eggs
- 3 tbsp (40.5g) extra virgin olive oil
- 1/4 cup (28g) coconut flour (for dusting)
- 1 tbsp (14g) butter
- 1 tbsp (14g) olive oil
- 2 cups (400g) peeled and diced kabocha squash cubes (substitution = acorn, buttercup, delicata, pumpkin, sweet potato)
- 1 cup (100g) parmesan cheese, grated
- 1/4 cup (28.4g) real bacon bits
- salt and fresh cracked pepper, to taste
Preparation time 30mins
Cooking time 50mins
Adapted from djfoodie.com
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!
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