Recipe by Repost from @rhythm.kitchen
Carnivore Empanadas with Carnivore Crisps NEW Chicken Flour. I don’t even know where to begin with this new product. It’s just chicken/bed and salt- THAT’S IT! But it creates the flakiest, beef buttery, golden pastry crust VERY excited to try their beef flour and organ meat blend next- this stuff is GOLD!
*This recipe contains ingredients that may not be suitable for specific carnivore diets. Eat with discretion.
For the dough:
•1 jar Carnivore Crisps Chicken Flour
•2 oz Carnivore Crisps Beef Butter, chilled
•1 egg, whipped
•1 tbsp xanthan gum
•2-4 tbsp cold water
•egg for egg wash
For the filling:
•1/2 pound ground beef
•1 tbsp tomato paste
•1 tbsp garlic, chopped
•1-2 hard boiled eggs, chopped
•about 1/4 cup green olives, chopped
•1/2 cup shredded cheese
In a food processor, pulse together flour and cold beef butter until you have course crumbs. Add in egg and xanthan gum and pulse. Slowly stream in cold water until dough starts to form. Cover in plastic wrap and chill in refrigerator for 1 hour. Meanwhile, sauté beef with tomato paste and garlic. Feel free to add additional spices. Go easy on the salt- the dough provides plenty. Working quickly, roll out dough about 1/4 inch thick and cut into circles (I was able to make 3). Cover discs with a damp dish towel to keep dough moist. Top each circle with beef, eggs, olives and cheese. Be careful not to overfill. Carefully fold disc together. If the dough breaks a little, just press the cracks together. Use a fork to crimp the edges. Brush each empanada with egg wash and bake at 375°F for 20-25 minutes.