PCOS Friendly Air Fryer Empanadas

Total time1 hr 25 min

Prep time35 min

Cook time20 min

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Ingredients

4 servings

For the dough

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
See all
½ tsp salt
½ cup cold unsalted butter, cut into small cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 large egg, lightly beaten
4–5 tbsp ice water

For the filling

1 tbsp olive oil
½ medium yellow onion, finely diced
3 garlic cloves, minced
¾ lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
¼ cup green olives, pitted and roughly chopped
2 hard-boiled eggs, peeled and roughly chopped

For assembly

1 egg, beaten (for egg wash)

Instructions

1
Make the dough: whisk together the flour and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Add the beaten egg and 4 tablespoons of ice water to the flour mixture, stirring with a fork until the dough just comes together. If it seems dry, add the remaining tablespoon of ice water. Turn the dough out, press it into a flat disk, wrap tightly, and refrigerate for 30 minutes.

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