A non traditional way of making Dominican Pastelitos / Empanadas low carb style.
Important: Work with the dough while its still warm, melty & just made, cheese will harden if you wait too long and could fall apart while shaping. Weight of the Cheese is 330 g Total on the video i wrote 282g+48g = 330g you won't see it on the scale it was edited, i was using a new scale i didn't know how to add .48g at the time. This recipe has more beef than needed to make 8 so you can make extra dough and freeze them or you can use less beef, that is up to you.
Do not use aluminum foil when baking they will stick on badly use parchment paper and don't over cook the meat or the empanadas till it's overly dry, follow the steps and you will be fine, Add some broth or water like mentioned if it gets too dry, you can also leave the grease in the beef and that should help. Also because i get these comments, It’s my prerogative to use my knife on my plate if i choose to.
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