Empanadas, hot pockets, pirogies, meat pies whatever you call them, these will become a staple in your house. When we make these, we freeze half for quick lunches or after-school snacks. Enjoy these as a main dish, side dish, appetizer or snack.
Keto Meat Filling
1 pound ground meat (we use 93% lean beef but a combo works too)
1T Worcestershire sauce
1/2c mushrooms, minced
1 small onion, finely chopped
1/2c carrots, finely chopped
2-3 cloves minced garlic
1T dried parsley
1 tsp salt
1/2 tsp black pepper
1/8 tsp ground nutmeg (check out these cute mini measuring spoons)
1. In a large skillet on medium-high heat, combine all ingredients. Cook until meat is browned and onions are translucent. Drain any excess oil and set aside to cool while making the dough. Mixture is enough to fill 20.
Keto Dough
3c shredded mozzarella cheese
4oz cream cheese
2c fine almond flour
2T fine coconut flour (we use Republic of Coconut)
4 eggs
1T baking powder
1-2 tsp ground nutritional yeast** (we use Bragg's)
4T butter melted (for topping after baking)
Optional Add-in
1 tsp garlic powder or onion powder
**We grind our nutritional yeast flakes into a powder to avoid adding any additional liquids to our recipes. Besides giving it a more yeasty, bread-like flavor, it's packed with vitamins and minerals.
1. Preheat oven to 375°. Melt the mozzarella and cream cheese in the microwave at thirty second intervals, stirring in between.
2. Add remaining ingredients and stir until well combined. Next, knead the dough by hand for 2-3 minutes, then let it rest for 5 minutes. It should be tacky but workable, add another 1-2 tablespoons of almond flour, if needed.
3. Divide dough into 20 balls. Take each one and roll into a circle or square between 1/4-1/2" thick on a silicone mat or parchment paper. Fill with a spoonful of the meat mixture. Fold over and crimp the edges.
4. Place them on a silicone lined cookie sheet about a two inches apart. Bake 10-12 minutes or until golden brown. Makes 20.
The possibilities are endless.
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