Name: Empanada with rucola salad
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄4 piece Onion; 0 cloves Garlic; 65 g Ground beef; 1⁄4 Tbsp Paprika powder; 1⁄4 tsp Chili powder; 1⁄4 tsp Dried oregano; 2 Tbsp Olive oil (mild); 1 piece Egg (egg yolk); 1⁄4 tsp Celtic sea salt; 40 g Almond flour; 1⁄4 tsp Dried oregano; 3⁄4 Tbsp Olive oil (mild); 25 g Tapioca flour; 1⁄4 tsp Herbs de Provence blend; 1⁄2 piece Tomatoes; 1⁄4 Tbsp Balsamic vinegar; 25 g Arugula

Nuts

Nightshade

Chicken egg

Culicool

Oven

Breakfast

Lunch

Snack

Side dish

Paleo

Sirtfood

For the empanada filling:

For the empanada dough:

For the salad:

Empanada with rucola salad

 Make the arugula salad and set aside: Cut the tomatoes into pieces and place in a bowl, adding the arugula and balsamic vinegar. Mix it &amp; set aside. 

 First get to work with the filling: Chop the onion and garlic. Put the olive oil in a pan and fry the onion in a glass. Then add the garlic and minced meat. 

 Roll the minced meat. Finally, add paprika, chili powder, and oregano. Season with salt and pepper. Remove the pan from the stove and allow to cool. 

 Preheat the oven to 200 degrees Celsius. Cover a baking tray with parchment paper. 

 Use a fork or whisk to mix the almond flour, tapioca flour and salt in a bowl. Make sure it is mixed well. 

 Add the beaten eggs and olive oil. Mix it with the fork or whisk until well mixed and thick. 

 If the dough is too sticky, add some extra almond flour. If it is too dry, add more olive oil. (1 teaspoon at a time.) 

 Cover the dough with plastic and refrigerate for 10 minutes. 

 After 10 minutes, take the dough out of the fridge again and make 8 dough balls. 

 Place the dough ball in your hands and press it flat until it is nicely round. Also use your fingers from your other hand for this. Of course you can also use a rolling pin. 

 Add 2 to 3 tablespoons of the filling to the center of the dough. Don&#39;t put too much into it. He still has to be able to close! (You may have some filling left over. You can also eat this as a snack. You can eat during cooking.) 

 Fold the dough closed so that you get a half round and press the outer sides together with your fingers, so that you close the dough completely. 

 Then you can press it with a fork, so that you get a nice pattern in it. Place the empanadas on the baking tray, on baking paper. 

 Coat the top of the empanada a little with a beaten egg, so that it gets a nice brown layer after baking. 

 Place the empanadas in the oven and bake them for 20 minutes until crispy or golden brown. Check how it is after 10 minutes. It should be a nice golden brown. 

 You can also turn the empanada after checking for 10 minutes to get the bottom nice and crispy. 

 Remove them from the oven and let them cool for 5 minutes. Serve with arugula salad. Enjoy your meal! 

Empanada with rucola salad

Empanada with rucola salad

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