KETO CURRY EMPANADAS
A sassy way to spice up your dinner. Serve with a side of steamed cauliflower rice and you are set for a night of Indian inspired food.
Servings: 4 people
Equipment
- oven, stovetop, microwave, parchment paper, rolling pin
Ingredients
SPAGHETTI SQUASH
- 1 spaghetti squash - halved
FILLING
- 1 IB breakfast sausage - cooked
- 3 TSP curry powder I use Sun Brand Madras Curry Powder (see link)
- 2 TBSP curry sauce I use 365 Everyday Value, Organic Madras Curry Sauce (see link)
CRUST
- 1.5 CUP shredded mozzarella
- 3 TBSP cream cheese
- 1 TSP xanthan gum
- 3/4 CUP almond flour I use Kirklands from Costco
- 2 eggs one for egg wash before baking
- 1/4 TSP salt and pepper to taste
Instructions
SPAGHETTI SQUASH
- Pre-soften a whole spaghetti squash in microwave to make it easier to cut in half. Poke holes into skin with fork several times and microwave 60 seconds, rotate, 60 seconds, rotate, 60 seconds, rotate etc. (about 5 times) Cut in half. Pre-heat oven 400F. Prep spaghetti squash with olive oil, salt and pepper both sides. Lay skin side up on baking sheet. Roast for 30 minutes, turn over, roast 20-30 more minutes.Allow to cool, shred squash with fork. Set aside.
SAUSAGE CURRY FILLING
- Brown sausage on stove top and drain. Add curry powder and sauce. Stir. Remove from heat. Mix in the shredded squash. Set aside.
CRUST
- Place mozzarella and cream cheese in a microwave safe bowl. Melt for 30 seconds, stir, 30 seconds, stir. Repeat if necessary to melt and mix thoroughly. Add in 1/2 of the almond flour and xanthan gum. Stir with silicone spatula. Will be firm. Add in egg last with remaining almond flour. Shape into large ball. Break off smaller balls (golf ball size) and press between two sheets of parchment paper. Roll with rolling pin to a flat circle. (not too thin)Add filling to half of the circle. Fold over and pinch closed. Wash tops with egg whites.
- Bake at 400F for 25 minutes or until crust is golden brown. Add extra sauce if desired.