Uploaded April 2026 | Updated September 2026, 1 week ago
Savory South American hand pies reimagined in a buttery almond-flour dough, filled with seasoned beef, onions, and olives.
Ingredients
For the Dough:
2 cups almond flour
1 cup shredded mozzarella cheese
2 Tbsp butter or tallow
1 large egg
½ tsp salt
For the Filling:
1 Tbsp butter or tallow
1 lb ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 hard-boiled egg, chopped
6 green olives, sliced
½ tsp cumin
½ tsp smoked paprika
½ tsp chili powder
Salt and black pepper, to taste
Macronutrients
(per serving, makes 6 empanadas)
Protein: 22g
Fat: 32g
Carbs: 7g
Preparation
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat butter or tallow in a skillet over medium heat. Add onion and garlic, cooking 2–3 minutes until soft and fragrant.
Add ground beef and cook 5–6 minutes, breaking it apart until browned. Stir in cumin, paprika, chili powder, salt, and black pepper.
Mix in chopped hard-boiled egg and sliced olives, stirring until evenly combined. Remove from heat and set aside to cool slightly.
In a microwave-safe bowl, melt mozzarella and butter together (about 45 seconds). Stir until smooth, then mix in almond flour, egg, and salt until a soft dough forms.
Roll the dough between two sheets of parchment paper to about ¼-inch thickness. Cut into circles using a bowl or cutter (about 4–5 inches wide).
Spoon a small amount of filling into the center of each circle. Fold over and press the edges with your fingers or a fork to seal.
Place empanadas on the baking sheet and brush lightly with melted butter.
Bake 15–18 minutes until golden brown.
Cool for a few minutes before serving warm — perfect on their own or with a dollop of sour cream.
Savory South American hand pies reimagined in a buttery almond-flour dough, filled with seasoned beef, onions, and olives.
Ingredients
For the Dough:
2 cups almond flour
1 cup shredded mozzarella cheese
2 Tbsp butter or tallow
1 large egg
½ tsp salt
For the Filling:
1 Tbsp butter or tallow
1 lb ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 hard-boiled egg, chopped
6 green olives, sliced
½ tsp cumin
½ tsp smoked paprika
½ tsp chili powder
Salt and black pepper, to taste
Macronutrients
(per serving, makes 6 empanadas)
Protein: 22g
Fat: 32g
Carbs: 7g
Preparation
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat butter or tallow in a skillet over medium heat. Add onion and garlic, cooking 2–3 minutes until soft and fragrant.
Add ground beef and cook 5–6 minutes, breaking it apart until browned. Stir in cumin, paprika, chili powder, salt, and black pepper.
Mix in chopped hard-boiled egg and sliced olives, stirring until evenly combined. Remove from heat and set aside to cool slightly.
In a microwave-safe bowl, melt mozzarella and butter together (about 45 seconds). Stir until smooth, then mix in almond flour, egg, and salt until a soft dough forms.
Roll the dough between two sheets of parchment paper to about ¼-inch thickness. Cut into circles using a bowl or cutter (about 4–5 inches wide).
Spoon a small amount of filling into the center of each circle. Fold over and press the edges with your fingers or a fork to seal.
Place empanadas on the baking sheet and brush lightly with melted butter.
Bake 15–18 minutes until golden brown.
Cool for a few minutes before serving warm — perfect on their own or with a dollop of sour cream.
