Beef Chili Empanadas ?️
i.e. Leftover Beef Chili
We had been working for a while on a true keto pie crust, and a couple weeks back we finally nailed it. And, as you can probably expect, we’ve been doing quite a few things with such crust/dough. These (leftover!) beef chili empanadas might just be at the top of our list.
And if you’ve had either of our two beef chilis already, you know you’re in for quite a treat.
So whether you go for our lone-star chili (a keto-friendly gem) or grandma’s chili (a true family recipe), we highly recommend setting aside some leftovers to fill up these killer empanadas.
Though let’s face it, you could simply cook up some ground beef with sautéed garlic and onion, a touch of tomato and a few spices (think chili, oregano, paprika and cumin). And you would still get super tasty beef ‘chili’ empanadas.
Just note that ridiculously tasty beef chili is the result of that 4 to 6 (or 8?!) hour simmer. So we suggest you make a large batch of said chili and freeze in portions. You’ll be thankful come that rainy day. ?️
Just One Rule ☝?
Make sure the filling is completely chilled before filling up the empanadas. Otherwise you will (quite literally) see the pastry melt before your very eyes.
And remember that, like with any pastry dough, you need to work quickly and over a cool surface. Though do note that if the dough becomes too hard to manage, you can always pop it back in the fridge for 15 minutes before carrying on!
One last thing. Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
The Deets ?
Do note that for this recipe we cannot provide exact nutritional information. But doing some math, we can estimate that if you make 8 empanadas out of 1 batch of our keto pie crust and add roughly 2 to 3 tablespoons of our beef chili, you will have roughly 3g net carb per empanada. 2g from the pie crust and 1g tops (though more likely half that) from the beef chili. A pretty great deal in our books. ??
p.s. you can also go ahead and make these empanadas with our suuuper flakey gluten free pie crust. Though we must say we’re fairly big fans of using our cream cheese (gluten free & keto) version here, as the light tanginess is killer with the chili.
Beef Chili Empanadas ?️ gluten free & keto
These gluten free and keto beef chili empanadas are quite a treat! Think one heck of a chili, all wrapped up in a suuuper flakey pie crust. Ideal.
For the pie crust
For the beef chili filling
- 1 cup beef chili completely chilled
- 1 egg lightly beaten for egg wash
- Mexican crema or crème fraîche
Preheat oven to 350°F/180°C. Line a baking tray with parchment paper.
Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into rounds of desired size (we generally make 8, sometimes making the last one from the trimmings).
Brush edges with egg wash and spoon a couple tablespoons of beef chili to the center. Press edges together and fold or press down with a fork.
Place empanadas in prepared tray, brush with egg wash and bake for 27-30 minutes, until golden all over. Allow to cool for 10 minutes before serving.
Do note that for this recipe we cannot provide exact nutritional information. But doing some math, we can estimate that if you make 8 empanadas out of 1 batch of our keto pie crust and add roughly 2 to 3 tablespoons of our beef chili, you will have roughly 3g net carbs per empanada. 2g from the pie crust and 1g tops (though more likely half that) from the beef chili.