Keto Vegetarian Empanadas

Step 1

To make the dough:In a large bowl, add almond flour, coconut flour, xanthan gum, salt, garlic powder, and Italian seasoning and whisk.

Step 2

With food processor: Add the mixed dry ingredients, cold butter, and cold cream cheese, and pulse several times to create a crumbly dough.By hand: Use a pastry blender or a fork to blend dry ingredients with cold butter and cream cheese.

Step 3

Add in one egg and apple cider vinegar, and mix until a dough ball has formed. The dough will separate a bit, which is fine as it creates a flaky crust. Wrap dough in plastic wrap and chill in the fridge for 1 hour.

Step 4

Remove dough from the fridge and roll out between two pieces of parchment paper. For an empanada, you will want to get it thin but still be able to pick it up and fold. Cut out 4.5" circles and place them on a baking sheet.

Step 5

Place the baking sheet in the fridge to chill while preparing the filling.

Step 6

To make the filling:Add all filling ingredients, besides cheese, to a skillet. Sauté over medium heat for 6-8 minutes. Once cooked, remove skillet from heat.

Step 7

To assemble and cook empanadas:Remove baking sheet of empanada dough circles from the fridge. Preheat oven to 375 degrees.

Step 8

Scoop a spoonful (about 1 tablespoon full) of filling on once side of your dough. Sprinkle a tablespoon of cheese on top of the filling and close dough by folding the other side over. Press down on the edges to seal the dough closed.

Step 9

Once all empanadas are filled and sealed, whisk the other egg in a small bowl and brush the egg wash over the top to get a golden, flaky crust.

Step 10

Bake for 15 minutes or until golden brown. Enjoy!