keto chili cheese hand pies

 

Ingredients

For the Dough:

1 ½ cups almond flour
1 cup shredded mozzarella cheese
2 tablespoons cream cheese
1 large egg
½ teaspoon baking powder
¼ teaspoon salt
For the Filling:

1 cup ground beef or turkey
½ cup diced onion
1 clove garlic, minced
½ cup tomato sauce (no sugar added)
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika

Salt and pepper to taste
½ cup shredded cheddar cheese
Instructions

Prepare the Dough:
In a microwave-safe bowl, melt the mozzarella and cream cheese together, heating in 30-

second intervals and stirring in between until smooth.
In a separate bowl, combine the almond flour, baking powder, and
salt. Add the melted cheese mixture and the egg. Mix until a dough forms.

Knead the dough on a piece of parchment paper until smooth. If it’s too sticky, refrigerate for 10-15 minutes.

2. Make the Filling:

In a skillet over medium heat, cook the ground beef or turkey until browned.
Drain any excess fat
Add the onion and garlic, cooking until softened. Stir in the tomato sauce, chill powder, cumin, smoked paprika, salt, and pepper.
Simmer for 5-7 minutes until the mixture thickens.
Remove from heat and let cool slightly.

• Stir in the shredded cheddar cheese.

3. Assemble the Hand Pies:

Preheat your oven to 375°F
(190°C) and line a baking sheet with parchment paper.
Roll out the dough between two sheets of parchment
paper to about
¼ inch
thickness. Cut out circles using a biscuit cutter or a glass.
Place a
tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together with a fork to seal.
• Arrange the hand pies on the prepared baking sheet. Brush with a beaten egg for a golden finish, if desired.

Bake for 15-18 minutes, or until golden brown.

Storage Methods

Refrigeration: Store leftover hand pies in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Freezing: To freeze, place the baked hand pies on a baking sheet and freeze until solid.
Transfer them to a freezer-safe container or bag, and store for up to 3 months.
Reheat directly from frozen in a preheated oven until warmed through.