Suuuper Flakey Beef Chili Empanadas ?️ gluten free & keto

Beef Chili Empanadas ?️ gluten free & keto
Beef Chili Empanadas ?️ gluten free & keto
Traditional Beef Chili ?️ Gluten Free & Keto
Traditional Beef Chili ?️ Gluten Free & Keto

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
Beef Chili Empanadas ?️ gluten free & keto
Beef Chili Empanadas ?️ gluten free & keto
Beef Chili Empanadas ?️ gluten free & keto
Beef Chili Empanadas ?️ gluten free & keto
Beef Chili Empanadas ?️ gluten free & keto
Beef Chili Empanadas ?️ gluten free & keto
Beef Chili Empanadas ?️ gluten free & keto

Beef Chili Empanadas ?️ gluten free & keto

Beef Chili Empanadas ?️ gluten free & keto

Course: Entree, Main
Cuisine: American, Gluten Free, Ketogenic, Latin American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 empanadas

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. 

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Ingredients

For the beef chili filling

  • 1 cup beef chili completely chilled
  • 1 egg lightly beaten for egg wash

Serving suggestions

  • Mexican crema or crème fraîche
  • avocado
  • spinach

Instructions

  1. Preheat oven to 350°F/180°C. Line a baking tray with parchment paper.

  2. 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).

  3. 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. 

  4. 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. 

Recipe Notes

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.

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12 comments

  1. Cat says:

    I have found that dividing the pastry dough into 8 balls (I use a scale to weigh the dough so the all come out the same size…I know it’s a bit anal but I like them to look good 😊) and flattening them into circles with a tortilla press is a lot easier for me than rolling out and cutting the dough. You have to be mindful not to press too hard or the dough is too thin to hold the filling. I press them on parchment paper and use the paper to fold the dough over the filling. I even trim the parchment paper around the empanada (leave about and inch of paper on every side) and place them on the baking sheet without having to handle them. I do hot pockets pretty much the same way, press the two circles, place the filling on one and cover with the other, seal them up and trim the paper. The use of a tortilla press has been a game changer in my frustration level 😂 I love all of Paola’s recipes and this one has become a favorite, even among the nonKeto peeps in my world.

    • Paola says:

      Cat I had someone else suggest this on instagram a while back and it’s brilliant! Her situation was that she was based in Texas and the crust kept melting away.,.. so she popped her tortilla press in the freezer and it worked the charm 😂!! Thank you so much for sharing as always!!

      • Cat says:

        I will have to try the tortilla press in the freezer trick in the summer months. I’m in Louisiana so my climate is pretty much the same as Texas, hot and humid!!! Merry Christmas!

  2. Cat says:

    Sooo yummy! I topped the chili filling with a little sharp cheddar before sealing them up because chili just begs for cheese on top 😋. The pastry dough is a little hard work with, but I’ve never been good at rolling out pastry dough so that might just be me. Another recipe to add to my rotation of meals that can travel and reheat in a microwave. Now I’m thinking of all kinds of savory hand pies/hot pockets that can be made. 💃🏼💃🏼💃🏼💃🏼 Thanks Paola!!!!!

  3. Alice says:

    How many servings of your beef chili is 1cup?
    Because i am cooking for 1, so I have to adjust the ingredients accordingly.
    May also add a bit of vital wheat gluten so that the dough won’t break that easily.

  4. Jasmin says:

    First of all let me tell you how much we LOVE your recipes. They have been a total game changer for us! Our recent favorite are your brownies! O.M.G, they are to die for!
    Unfortunately with this we didn’t have any luck. The pastry kept breaking as I closed the empanadas. Any suggestions on what I can do differently?! TIA 😘

    • Paola says:

      Hi Jasmin! So awesome to hear you’re enjoying the recipes! But what a bummer about the empanadas! OK so the thing with this pie crust is that it is more fragile than the traditional gluten one. So you have to make sure to keep every thing VERY well chilled, because as the butter and cream cheese begin to melt as you handle the dough it can become unmanageable. Like regular pie crust, this depends a lot on your room temp and even the temperature of your hands. But after rolling, you may want to pop it in the fridge before cutting out and folding the empanadas. Running your hands in cold water before folding the empanadas can also help.

      Also, have you checked out the recipe page for the actual pie crust? There are a bunch of comments about it and readers reporting back with tips. Hope this helps and always happy to help! xo

  5. EpicuriousByNature says:

    I made the pastry yesterday and wrapped it for use this evening! I have leftover chili from a few weeks ago and will be making these this evening with a little cheddar and diced onion inside! I could smell the tangy zing in the dough and I think they’re going to be fantastic!! I find myself making at least one of your recipes a week! Keep up the great work!! 👍🏽

    • EpicuriousByNature says:

      So I didn’t get around to making the empanadas as planned, so the dough sat in the fridge for a few days. Three to be exact, but you stated that there was okay. Thought I’d pick your brain… the dough was extremely sticky and wet, difficult to work with once I got it rolled out. Think maybe I should’ve added some additional flour to it? It also had little specks of cream cheese, maybe I didn’t pulse it enough when I was making it?

      They were pretty tasty… although I think off a bit, so I want to make them again to perfect them.
      Any suggestions are appreciated!!

  6. jackie m says:

    Do you think these would freeze well. I know regular empanadas do, but I am new to low carb crusts.
    I love your blog, and every time I get an email I find at least 3 more recipes following the links on the recipe page!! Thanks for your generous heart to share your knowledge and skills!

    • Paola says:

      Hi Jackie! Sorry I missed your comment. You can freeze the dough raw just like the regular one. I haven’t tried freezing the empanadas uncooked, but I don’t see why it wouldn’t work just as well! xo!

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