Fathead Empanadas

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Fathead Empanadas, Mexican flavours encased and held by the famous Fathead dough. Fathead Empanadas are simple, quick and easy. These Fathead Empanadas are great for work lunches, school lunchboxes, parties, picnics, you name it! They make a pretty large amount so also good for storing in the freezer. I have a big container of Fathead Empanadas in there right now! Just defrost and either eat as is or heat up. Fathead Empanadas are great served with a side salad, especially with avocado and sour cream!

 

Fathead Empanadas – Makes 40

 

500g beef mince

1 onion, sliced finely

½ red capsicum, diced

1 garlic clove, minced

1x 400g tin crushed tomatoes

2 tbsp Tex-Mex seasoning, get the recipe here

1 tbsp tomato paste

1 tbsp olive oil or coconut oil

3 tsp garlic powder

Salt to taste

3 quantities of Fathead dough (I used coconut flour), get the recipe here

 

Heat oil over high heat and add onion and garlic. Sauté until just starting to soften and then add the capsicum. Sauté until capsicum has softened. Add beef mince and brown, breaking it up into small pieces as you go. Season with salt. Add Tex-Mex seasoning and mix through. Add tomato paste and mix through. Add crushed tomatoes and mix through. Bring to the boil then reduce to a simmer and simmer for about 15-20 minutes, stirring occasionally. Let it cool off so it’s easier to work with.

Make up a quantity of Fathead dough adding 1 tsp garlic powder and salt. Once the Fathead is made up, you have to work quickly before it cools down a lot. Roll it out into any shape you like and using the bottom of a pastry press, cut circles. You want to roll it VERY thinly for this recipe. Because it’s so thin, I actually cut each batch of Fathead in half and rolled them out separately.

Take off excess dough after you cut circles and set aside. Take a circle, place it on the pastry press and place a teaspoon of meat mix inside. Try to make it an oval kind of shape, I’ve added pictures below this recipe to show you what I mean. Be careful not to overfill it too, otherwise when you close the press the Fathead Empanada can burst at the bottom and spill out the meat. If you do get some that burst, don’t chuck them. You can still cook them and the holes are often surprisingly unnoticeable.  Close the press to seal the Fathead Empanada. Set the Fathead Empanada aside and repeat with remaining circles.

By now your remaining Fathead and the excess you set aside would have gone cold. Form it back into a ball and heat it up in the microwave again (about 20 seconds). Roll it out, cut more circles and make more Fathead Empanadas. Keep going reheating and rerolling your Fathead and when you run out make up the next batch. The amounts you get will vary greatly depending on how thinly you roll your Fathead and how much meat mix you put inside. I got varying amounts but I rounded it off to about 40. You may get more or less.

When the Fathead Empanadas are ready, place them on trays lined with baking paper and spray them with olive oil. Bake at 180C for approximately 12 minutes.

Nutritional Info:

Cals – 105.9

Fat – 7g

Protein – 7.8g

Total Carbs – 3.5g

Fibre – 1.4g

Sugars – 1.3g

Net Carbs – 2.1g