Empanadas

1. Add oil and onions to saute pan on medium heat.
2. When onions turn translucent, add garlic, jalapeno and spices.
3. After a minute, add meat and combine well. Once it is fully cooked, set aside for now.

Empanada Crust

1. In a bowl combine almond flour, tapioca flour, and coconut milk to form a batter.
2. Pour ¼ cup of the batter onto a pre-heated (eco-friendly) non-stick pan over medium heat.
3. Let the batter cook until the bottom of the flatbread is firm enough to move.
4. Using a spatula, lift the bread and move it onto a baking sheet, flipping it over so that the sticky side is down.
5. Repeat this until the batter is done – for a total of six empanadas.

Assembly

1. Spoon meat mixture in the middle of the bread and then pinch the dough closed.
2. Brush egg wash on empanada and repeat about five more times.
3. Place baking sheet in oven at 350 degrees for 30-40 minutes or until crispy outside.