METHOD:

Prepare the filling first.

• Heat the olive oil in a large pot and add the chopped onion. Sauté for 3-4 minutes and the garlic. Sauté for another minute.
• Add the ground beef and quickly break and cook on high heat until browned.
• Add the tomato paste and cook for one minute.
• Add all the spices and cook for one minute to get rid of raw taste.
• Add the chopped tomatoes and pickled jalapeños. Cook for 2 minutes.
• Add the chopped cilantro, remove from heat and set aside while preparing the dough.

Make the dough.

• Whisk the almond flour and baking powder together and set aside.
• Cut the mozzarella into small chunks and add to a large pan. Melt the cheese on medium low heat.
• Once the mozzarella is melted, add the cream cheese and keep mixing until fully incorporated.
• Add the almond flour mixture 1/2 cup at a time making sure to mix well and incorporate well before adding more.
• Once all the flour is mixed, beat and add two eggs, make sure to mix quickly and vigorously so they incorporate well.
• Once the eggs are done, turn the heat off and divide the dough into 8 portions using a spatula.

Fill & Bake.

• Turn the oven on to 350°F.
• Roll each section of the dough between two pieces of parchment paper.
• Fill one half with the beef and top with both cheeses.
• Fold the other half over to make a half moon.
• Seal the edges by pressing with your finger, then a fork.
• Brush with egg wash and bake for 15-20 minutes or until golden brown.
• Garnish with cilantro and scallions.
• Serve with sour cream.
• These empanadas freeze really well. You can freeze individually and then in a freezer bag. They make a great grab ad go lunch.