PERi-PERi Beef Empanadas
Cooking time: 60 minutes
Serves: 10 servings
Ingredients
- Filling:
- 5.3 oz (0.34 lbs) Ground beef 85% fat
- 2.5 oz White onion, diced
- 4 oz Red bell pepper, diced
- 2 Tablespoons Nando's PERi-PERi sauce, flavor of your choice
- 1 Teaspoon smoked paprika
- 2 Teaspoons ground cumin
- 2 Teaspoons ground cilantro
- Dough:
- 6 oz Mozarella, shredded
- 3 oz Almond flour
- 3 Tablespoons cream cheese
- 1 Egg large
- Second egg for egg wash
- Pinch of salt
Cooking Instructions
1
For the mince, in a non-stick pan, brown the onion and the mince over a medium high heat. Use a wooden spoon to break the mince apart.
2
When the mince is brown, add the PERi-PERi and spices and stir through. Cook on a medium low heat for 10 minutes.
3
Stir through the diced red pepper and remove from the heat. Allow to cool completely before using with the dough.
4
For the dough, place the mozzarella, almond flour and cream cheese in a microwavable bowl. Microwave on high for 1 minute, then stir and microwave for another 30 seconds.
5
Stir in the egg and salt
6
Roll out the dough between 2 sheets of parchment paper to about 1/8 inches thick.
7
Peel back the first layer of paper and use a cutter or mug to cut circles out of the dough. You may need to re-roll to get 10 circles. If the dough gets difficult to work with, you can microwave it for 20-30 seconds again before re-rolling.
8
Add a teaspoon of filling to one half of the circle, then gently fold over the dough and press the edges with a fork to seal.
9
Use a pastry brush and paint the top of each pastry with some beaten egg for a golden finish.
10
Line a baking tray with parchment paper and bake at 350℉ for 20-25 minutes, or until golden brown and crispy. Don't forget the PERi-PERi for dipping!