Slimming World Baked Beef Empanadas are a delicious and healthy option for those looking to enjoy a flavorful snack or appetizer. These empanadas feature a savory ground beef filling wrapped in a low-carb, gluten-free dough. The dough is made with a combination of mozzarella cheese, cream cheese, almond flour, and egg, providing a satisfying texture without the guilt. The filling is seasoned with chili powder, cumin, and smoked paprika, along with onions and optional green olives for added flavor. These empanadas are baked to perfection, resulting in a golden brown crust that encases the flavorful beef mixture. They are perfect for a quick and easy meal or as a party snack.
Ingredients:
Dough:
• 1 1/2 cups mozzarella
• 3 oz cream cheese
• 1 1/4 cup almond flour
• 1 egg
Filling:
• 1 lb ground beef
• 1/2 cup chopped onion
• 1/4 cup chopped green olives if desired
• 1 tsp each: chilli powder cumin, smoked paprika
• 1 tbsp olive oil
• 1/3 cup salsa of choice
Instructions:
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
In a pan over medium heat, heat 1-2 tablespoons of olive oil and cook the chopped onions until slightly softened.
Add the ground beef to the pan and break it up with a spatula. Season the meat with chili powder, cumin, and smoked paprika. Continue cooking until the beef is completely browned.
If desired, add chopped green olives and salsa of your choice to the beef mixture. Set aside.
In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave the mixture for one minute, remove, and stir well. Return it to the microwave for another minute, then stir again.
Add the egg to the mozzarella and cream cheese mixture and mix until well combined. Then add the almond flour and mix well once more.
Roll the dough flat using a rolling pin or by placing a piece of plastic wrap on top and using a heavy bottle. Aim for a thickness of about 1/4 inch (0.6 cm).
Use a bowl to cut circle shapes in the dough. Gather any excess dough, form it into a ball, and roll it out again. Repeat this process until all the dough has been used.
Place the dough circles on a lightly greased baking sheet, parchment paper, or a silicone baking mat.
Spoon a couple of spoonfuls of the beef meat mixture onto one half of each dough circle. Neatly fold the other half over the filling.
Press down firmly on the edges of the empanadas to seal the meat. Optionally, you can slightly roll the edges or use a fork to gently push down and ensure a tight seal.
Once all the empanadas are assembled, bake them in the preheated oven at 425 degrees Fahrenheit (220 degrees Celsius) for 12 minutes, or until they start to turn golden brown.
Remove the baked empanadas from the oven and set them aside to cool slightly before serving. Enjoy!
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