Taco Empanadas – Low Carb & THM S

• Meat

  • 1 cup Ground turkey, cooked

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/3 cups Almond flour
  • 1 1/2 tsp Coconut flour
  • 1 pinch Salt
  • 1 tsp Taco seasoning

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese
  • 2 oz Cream cheese

• Liquids

  • 1 1/2 tsp Water

Found on joyfilledeats.com

Description

Ingredients

• 1 1/3 cups almond flour
• 1 1/2 tsp coconut flour
• 2 tbsp cold butter
• 1 1/2 tsp cold water
• 1 egg
• pinch of salt
• 1 cup cooked ground turkey
• 2 oz cream cheese
• 1 cup shredded cheddar cheese
• 1-2 tsp taco seasoning (I used 1.5 tsp of a salt free seasoning so I also added 1/4 tsp of salt)

Directions

• Preheat oven to 400.
• Combine the crust ingredients in a food processor and pulse until smooth.
• Roll out the dough between two pieces of parchment paper. Cut circles using an upside down quart size mason jar (or any other circular object that is about 3 inches across). Reroll the extra dough and make more circles until it is all used up.
• Stir together the cooked meat, cheeses, and seasoning. Taste it. Add more seasoning or salt if needed.
• Put a heaping tablespoon of meat filling on each circle. Fold in half and seal the edges with your fingers. Press lines into the edges with a fork.
• Bake on a parchment lined baking sheet for 12-15 minutes or until golden brown.