I hesitate to call these empanadas because they are far from authentic but it gets the point across. Keto meat pies just doesn’t sound quite as appealing. Not one bit.
In a medium to large skillet, I used a 12” cast iron, sauté your onions in 1 tbs. cooking oil of your choice. Once they are softened and transparent add your ground beef and your ground chorizo. I brown all of my meat together making sure to chop it into tiny bits as I go with the edge of my spatula. If you will be making lots of small empanadas you want the meat as broken up as possible. When the meat is almost all of the way cooked through, add your seasonings. Keep chopping and mixing and stirring and cooking :) Once the meat is completely cooked, add some salt to your taste. Set the meat aside in a paper towel lined bowl to cool and prepare one batch of my fathead dough. I always recommend getting as much oil as you can out of anything that is headed into fathead dough. The reason being that fathead dough already has a high fat content and when you add more oil to the mix your dough won’t rise as well or give you that bread like chew. More on this in my Pepperoni Twists post. You can make the empanadas as big as you’d like. I like to roll the dough out pretty thin between two pieces of parchment and use a 4” round cookie cutter to make 16-18 small wrappers.
To assemble your empanadas place one fathead round in front of you. I find it helpful to roll the circles out a bit more at this stage into an oval shape. This just gives me a bit more room to fold the dough over the meat and press it sealed. I also run an egg wash along the inside edge of the circle. This seems to help hold the edges together. Fill each round with 1 Tbs. seasoned meat filling. Fold one side over the other and press the edges shut. Once each little empanada is pressed shut I place them on a plate to rest until I have them all filled. You can bake them or deep fry these empanadas. I enjoy them both! If I am frying them I heat up some frying oil, I like refined coconut, in a small sauce pan. I don’t enjoy the flavor of coconut oil but I find that the refined version has no taste at all. These cook up really quickly so I cook them one at a time. Fill your saucepan with enough oil to cover the empanadas, about 2 inches, and heat your oil to 325-350 degrees. Some people have very fancy deep fryers, I do not. I just check the temperature with a thermometer. I use this! I like it because it has a little temp dial setting and can be used for meat as well. I fry one empanada for about 30 seconds on one side then gently flip and fry for another 30 seconds on the other side. You may need more or less time. Watch them carefully. The incredibly short cooking time is why I only ever fill fathead rounds with fully cooked meat. They get nice and hot and crispy but I don’t think the internal temperature would ever get hot enough to cook meat.
You can also bake these empanadas. I took one fourth of the fathead dough and rolled it out into a thin circle and filled it with one cup of the meat filling. Follow the same steps for assembling as you would for frying. Run an egg wash around the inside edge and press the edges shut gently with your fingers. I had one just tonight for dinner! I baked it for 15 minutes at 350 and served it with sour cream, guacamole and hot sauce.
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