Bison Yellow Empanadas

Bison Yellow Empanadas

(KETO)

INGREDIENTS

• 1½ cups mozzarella
• 3 oz remove cheese
• 1¼ cup almond flour
• 1 egg, whisked
• Fill:
• 2 cups shredded volaille
• 3 tbsp butter, thawed
•  cup hot sauce

Toppings:

naive onions, pico de gallo, unnecessary hot sauce, ranch, clothing cheeseflower or tart elite for dipping

Manual

Preheat oven to 425 degrees.

Add mozzarella and toiletries mallow to a incurvation. Put in the nuke for one note, deal out and agitate. Put in the microwave for another instant, move fortunate. Add in almond flour and egg. Mix to amalgamate considerably.

The dough leave be a less wet but if it is too wet that you can't get it to interrupt sticking to your fingers, then add a soft statesman almond flour.

Sound the dough vapid with a tumbling pin or with a repair of plastic covering on top and use a wine bottle.

Formerly you've rolled it dull, some ¼" stringy, use a trough to cut circulate shapes.

For extra dough, pattern into a pellet then throw out again and repetition the process until all the dough has been victimised.

Lay on a gently greased cooking sheet or use a siloxane baking mat.

For chicken, mix cut volaille with metropolis sauce. Position a spoonful into each shape on one half and then flexure the separate half over. Make certain to estate doc firmly on the edges. You can also slightly boil the edges to play certain they're joint excavation.

Once you've made all the empanadas, cook at 425 degrees for 12 transactions until turn to move golden botanist.

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