Empanaditas with jalapeno cream sauce or almond red sauce (recipe)
| Empanaditas with jalapeno cream sauce or almond red sauce (recipe) | |
|---|---|
| Name | Empanaditas with jalapeno cream sauce or almond red sauce |
| Ingredients | Ground beef • Onion • Raisins • Green olives • Salt • Pepper • Small curd cottage cheese • Egg • Egg • Water • Milk • Onion • Garlic clove • Tomato sauce • Paprika • Jalapeno chile • Garlic clove • Creme fraiche • Creme fraiche • Salt • Pepper • Sour cream |
| Cooktime (in hours) | 0.066666667 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.566666667 |
| Keto friendliness | Keto friendly |
| Calories | 94 |
| Fat | 8.3 |
| Protein | 2.7 |
| Carbohydrate | 2.7 |
| Fiber | 0.5 |
| Net carbohydrates | 2.2 |
| Sugar | 1.1 |
| Saturated fat | 3.8 |
| Cholesterol (mg) | 33.9 |
| Sodium | 91.5 |
| Yield | 34 empaditas |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Empanaditas with jalapeno cream sauce or almond red sauce (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Empanaditas with jalapeno cream sauce or almond red sauce (recipe) details
Recipe instructions
- FOR THE EMPANADITAS: Cook and stir ground beef in 10 inch skillet, breaking up into small pieces, until brown; drain, reserving 1 tablespoon fat and the beef in skillet. Stir in onion, raisins, olives, salt and pepper. Cover and cook over low heat 5 minutes. Stir in cottage cheese and hard cooked egg.
- Heat oven to 400 8F Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flatted round on lightly floured cloth covered surface. Roll 1 round of pastry into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2 inches in diameter.
- Spoon 2 teaspoons beef mixture onto center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. Place empanaditas on ungreased cookie sheet. Repeat with remaining round of pastry and filling. Gather any remaining pastry; shape into another round. Repeat rolling, cutting and filling.
- Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bakeuntil golden brown., 15 to 20 minutes. Serve warm. About 34 empanaditas.
- FOR THE ALMOND RED SAUCE: Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground.
- Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds.
- Heat to boiling reduce heat. Simmer 1 minute, stirring constantly; stir in almonds. Serve hot. About 1 3/4 cups sauce.
- FOR THE JALAPENO CREAM SAUCE: Cook chiles and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients. About 1 1/4 cups sauce.
- FOR THE QUICK CRv ME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.
- SouthWest Cooking Betty Crocker s.
Food tags
Mexican,
Empanaditas with jalapeno cream sauce or almond red sauce (recipe) details
Time:
Prep Time in Hours and Mins:34M
"
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Contributors: Prab R. Tumpati, MD
