1/2cuppitted green olivesrinsed well and halved lengthwise
1 egglightly beaten for egg wash
See recipe video for guidance on the pie crust!
Make a batch of our keto pie crust and chill while you make the filling.
Heat olive oil in a large pot over high heat. Cook beef, breaking it up with a spoon, until browned but not completely cooked through. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
Reduce heat to medium and cook onion and bell pepper, stir- ring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken broth and reserved beef along with any accumulated juices to pot. Stir in sug- ar and season to taste with salt and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes. Transfer to a medium bowl, allow to come to room temperature, cover, and chill at least 3 hours
Preheat oven to 375°F/190°C and line a baking tray with a mat.
Roll out dough between parchment paper and cut out 8 rounds. Place 2-3 tablespoons filling (depending on the size of your em- panadas) in the center of each round and top with a couple olive halves. Fold round over filling and pinch edges to seal, using a fork to crimp the edges. Transfer empanada to prepared tray, spacing 1” apart. Repeat with remaining rounds (you’ll get about roughly 8 large empanadas out of a batch).
Note: a few of you have reported back that using an 'empanda press' to handle the dough makes the process absolutely seamless (and I'm dying to try!).
Brush with egg wash and bake, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
*An easier alternative for the dough would be to use our famous Crazy Keto Dough (takes 15 minutes to whip up!). Think a bit of an empanada 'hot pocket' sorta thing (I've done it when feeling a tad bit lazy and works the charm!). The filling can be made 3 days ahead and the unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.