Almond Flour Empanada and Pierogi Dough

Instead of refined white flour, this dough uses almond flour and mozzarella cheese for a low carb and high fat dough. It's also multi purpose, as I'm using this dough recipe to make both Ground Turkey Empanadas and Sweet Potato Pierogi. This finger food is the perfect appetizer or meal for a group, and is a great activity for you and a partner to do together!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F, and line a large cookie sheet with parchment paper

Step 2

Add the mozzarella to a medium glass bowl. Cut the cream cheese into cubes, and add on top. Microwave for 1 minute, stirring halfway with a silicone spatula

Step 3

Add in the almond flour, and mix in with the spatula. Crack in the egg, mix with the spatula, then knead together to make a combined and slightly sticky dough

Step 4

Scoop your dough into 12 equal sized pieces, about 27 g each, and roll into balls. Place on the cookie sheet, and flatten into a round and thin circle about 1/4" thick

Step 5

Add filling to the bottom half of the dough circle, leaving a 1/2" border

Step 6

Carefully fold the dough over to make semicircles, and seal the dough shut with your hands. Repeat for all pieces of dough

Step 7

Bake at 350F for 20 minutes, flipping them over halfway, or until golden brown

Step 8

Cool for 10 minutes before serving

Step 9

Here's an example meat filling for your empanadas. Heat a medium pan over medium heat with 1 tsp (5 g) olive oil. Finely dice half an onion, and add to the pan. Cook for about 5 minutes, or until transparent and lightly caramelized. Add 1/3 lb (151 g) 93% lean ground meat to the pan, and cook until browned and no longer pink. Season with 1 tsp (3 g) each of garlic powder, onion powder, paprika, and cumin, as well as 1/2 tsp (3 g) salt. Each empanada gets about 1 tbsp (12 g) of filling

Step 10

To make a sweet potato pierogi instead, preheat your air fryer to 400F. Wash 2 medium (400 g) sweet potatoes, and prick with a fork. Wrap in foil, and air fry for 1 hour (or bake in a 400F oven for 1.5 hours), or until fork tender. Add your roasted potato to a medium bowl, and season with 1 tsp (3 g) each of garlic powder, onion powder, paprika, and cumin, as well as 1/2 tsp (3 g) salt. Each pierogi gets about 1.5 tbsp (23 g) of filling

Step 11

Either way (empanadas or pierogi), make sure your filling is totally cooled before filling the dough

↑Support creators by visiting their site 😊