These are amazing, measurements are "rough", so use what you have and be creative here! Don't skip the BBQ (mock) Crème Fraiche, it's fantastic! These can be made using Low Carb (Keto) Empanada dough, OR traditional dough. Both options are shared.
Makes about 8-10 Empanadas
Ingredients:
Empanadas:
Olive Oil
1/2 c. fine chopped sweet onion
1/2 c. fine chopped sweet bell peppers (I mixed green and orange)
1 C. leftover smoked brisket, minced as well as you can get it (I pull off the fat when it's cold)
2 garlic cloves
2-4 Tbsp. BBQ sauce
1/8-1/2 tsp ground cayenne (to you preference)
Salt and pepper as desired
Shredded Cheese (approx. 1 Tbsp. per empanada) - I used a mixture of shredded sharp cheddar and smoked gouda
*optional - 1 fine chopped jalapeno, seeded and pithed
**1 recipe Low Carb/Keto Empanada dough (SEE NOTES and LINK at bottom of page)
OR
1 pkg. store bought puff pastry
Mock BBQ Crème Fraiche:
3 Tbsp. Sour Cream
1-3 Tbsp. BBQ Sauce
1/4-1 tsp Hot Sauce (I like TX Pete)
1/4 tsp. salt
Method:
Preheat oven to (350 for Keto Dough) OR (375 for Puff Pastry). Prepare a large baking sheet with parchment paper. Prepare a flat platter or sheet that will fit in your fridge with wax paper (this is where you'll place each empanada as the others are being prepared).
In a medium skillet, heat a little olive oil over medium heat. Add peppers and onions, sauté until softened. Stir in the finely chopped brisket, garlic and BBQ sauce (start with just a couple of Tbsp., add more as desired - you don't want an overly wet mixture). Stir in cayenne, salt and pepper as desired. Taste and adjust seasonings. Turn off heat and set aside
For Low Carb/Keto Dough;
Cut a quart size ziploc back in half so you have two squares of plastic (discard ziptop portion). Place a ball of dough in center of one, press down, cover with second piece of plastic. Use a rolling pin to make a round about 5-6 inches across. Carefully peel away top plastic, gently replace it and turn the whole thing over. Gently peel away the other piece of plastic and set it aside (this keeps the dough from sticking). Place 2-4 Tbsp filling and about 1 Tbsp of cheese on half of the dough circle. USING the plastic underneath, fold the dough into a half circle, and push up the outside edges to seal. Carefully flip this onto your hand and then place on the wax paper tray that will go into your fridge. Repeat with remaining dough and filling. Once they are all prepared, transfer carefully to the baking sheet with parchment paper and bake for 27-30 minutes or until nice and golden brown.
For Puff Pastry: Follow instructions on package for handling the dough and cutting into 5-6 inch rounds. Follow instructions above for constructing empanadas. Bake as per instructions on Pastry box.
Prepare the BBQ Crème Fraiche by mixing all the ingredients together in a small bowl, taste and adjust seasonings. Serve alongside empanadas for dipping.
NOTES: For the Keto/Low Carb dough, I use this recipe, BUT I made these changes and additions (they are not absolutely necessary, but I've found they improve the taste and texture):
ADD, 1Tbsp. Nutritional Yeast Flakes
ADD, 1 Tbsp. unflavored whey protein powder
ADD, 1/2 tsp. baking powder
OMIT, Lemon or Orange zest since this is a savory recipe
Weigh balls to about 47g each (This recipe will make 8 balls, so double if needed). Store in the fridge as you are using them.
https://www.gnom-gnom.com/cream-cheese-keto-pie-crust/