Caprese Empanadas

Empanadas have got to be one of the greatest foods on the planet.  I mean really- what's better than a no-fork-required doughy treat with a surprise filling? I rest my case.

I expected this to be one of the recipes I had to sell to the Kef crowd--but I was surprised by how quick and easy this recipe turned out to be. I made the sad mistake of burning mine, so be careful in the final baking stage not to overcook. The dough is paleo-approved (the cheesy filling decidedly not so), and the great news is you can fill these guys with just about anything you like for a great result.

Have a great weekend!

Caprese Empanadas
Ingredients

For the Dough

• 1.5 c unsweetened shredded coconut flakes
• 1 c almond meal
• 1/2 c arrowroot powder (I know...I know. I didn't have it in my kitchen, either)
• 1/2 tsp salt
• 2 eggs
• 1 TBS apple cider vinegar (lemon juice would be a good sub here)
• 1 TBS watered
• oil of your choice for brushing empanadas

--
For the Filling

• 10 cherry tomatoes
• 5 oz mozzarella cheese
• 1/2 cup basil
• tomato sauce for dipping (optional)

Assembly
1. Preheat the oven to 350F. Grind the almond meal and coconut into a fine powder using a food processor.  Scrape the bottom and sides of processor bowl and grind again for about 2 more minutes.

2. Add arrowroot and salt to processor and mix again until combined. Add eggs and vinegar and mix in processor again until a cohesive dough forms--mine actually formed itself into a lovely dough ball. If necessary, add water 1 TBS at a time (I needed 1 TBS to get all the dough together). 

3. Gather the dough into a firm ball. Generously dust a sheet of wax paper with arrowroot powder and roll the ball in it to dust all sides. Place another sheet of wax paper on top and roll out to 1/8-inch thick (I was at BFKef's and used a wine bottle...make do with whatcha got). Use anything hard, round, and about 6 inches in diameter (I used a small Tupperware) to cut out 5-6 empanadas. You will probably have to cut a few, reform the ball and roll out two or three times in total to use all the dough.  Place your circles on an ungreased baking sheet.

4. To make the filling, finely dice and mix the basil, cheese, and tomatoes. Place on each circle 1-1.5 TBS  of filling --RESIST THE URGE TO OVERFILL. Fold in half and "crimp" the ends together to seal the empanada. Crimping an empanada requires about the same skill level as crimping your hair -- just get to scrunching. Once sealed, brush generously with oil.

5. Bake for 15-20 minutes, depending on the size of your empanadas. To brown them, turn the oven to "broil" for the last two minutes--BUT BE SURE TO WATCH LIKE A HAWK. I left mine for about 30 seconds too long and nearly ruined the whole shebang. Let cool and enjoy! If you'd like, use a tomato sauce for dipping.