Filipino-Style Adobo Empanadas
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A Note from Feedfeed
A taste of comfort and a good home cooked meal, these Adobo Empanadas give you the perfect savory and sweet combo! These are best enjoyed straight out of the oven or you can easily re-heat these up for an awesome snack or quick bite on the go.
King Arthur Baking makes it easy to turn your favorites recipes low-carb. Just use their Keto Wheat Flour Flour and swap 1:1 for any recipe calling for all-purpose flour. Learn more HERE.
- Recipe Card
Recipe Card
ingredients
For the Dough
- 3 cups (360g) King Arthur Baking Keto Wheat Flour
- 2 tablespoons King Arthur Baking Sugar Alternative
- 1 cup (226g) unsalted butter, cold and cut into pieces
- 1/2 cup (4 oz) cold water
ingredients
For the Filling
- 1 pound ground beef
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1 tablespoon garlic powder
- 4 dried bay leaves
- Salt and freshly ground pepper, to taste
- 2 tablespoons King Arthur Baking Sugar Alternative
Method
For the Dough
Step 1
In a large bowl, whisk the King Arthur Baking Keto Wheat Flour and the King Arthur Baking Sugar Alternative to combine.
Step 2
Add butter to dry ingredients. Using your hands, break down butter and mix into flour/sugar mix. Mixture should resemble coarse cornmeal.
Step 3
Slowly pour in cold water (1oz. at a time) continuing to mix.
Step 4
When dough is mixed, form into a ball, wrap with saran wrap and place in the refrigerator for 1 hour minimum or overnight.
For the Filling
Step 1
Cook and brown ground beef.
Step 2
Add in vinegar, soy sauce, garlic powder, pepper, bay leaves, salt and King Arthur Baking Sugar Alternative.
Step 3
Continue stirring until completely mixed. Once Sauce begins to thicken, remove from heat.
Step 4
Filling can be placed in an airtight container and stored in the refrigerator overnight. Cool completely before filling empanadas.
For the Empanadas
Step 1
Preheat oven to 350F degrees. Prepare a baking sheet with parchment paper.
Step 2
Divide chilled dough into 14 equal pieces. Roll dough between palms to form balls.
Step 3
Roll out each ball into a 4-5 inch wide round circle.
Step 4
Remove dried bay leaves from filling. Add ~2 tablespoons to the top half of the empanada wrapper.
Step 5
Close empanada by folding over the bottom half and press down to seal ends.
Step 6
Fold over the corner and continue folding until you reach the opposite end.
Step 7
Place each empanada on prepared baking sheet. Bake for 25-30 minutes or until dough looks golden brown. Let cool for 15 minutes before serving.