Pie crust/fat head dough
1.5 cups shredded mozzarella
2 tablespoons cream cheese
1 cup almond meal/flour
1 egg
Melt mozzarella & cream cheese in saucepan or microwave.
Add almond flour & mix together, then egg.
Form a dough & roll out between sheets of baking paper for the pie crust.
Empanada filling:
Extra virgin olive oil for cooking
1/2 onion diced
1 red bell pepper diced
Salt to taste
1/2 teaspoon Black pepper
1 tablespoon ground cumin
1 teaspoon cumin seeds
2 teaspoons paprika
1/8 teaspoon cayenne pepper
1/2 cup of beef bone broth (I used bone broth with extra fat) or chicken/beef stock
2 tablespoons salsa
1/2 cup pitted green olives
1/2 pound (250 grams) ground meat – I used lamb
1 egg
Heat oil in pan. Sauté onion & bell peppers. Add ground meat & brown.
Add all the spices, salsa, broth/stock & simmer until most of the liquid has evaporated.
Ideally mixture should cool before assembling empanadas to prevent dough cracking.
Use a small bowl to make empanada rounds. Place approx 2 tablespoons of meat filling & fold over dough, crimping edges with a fork.
Wash with egg mix and bake 12-15 minutes in preheated 185c/375f oven.
I served with guacamole!