Plant-based? No problem! Replace the meat with cubed mushrooms, kidney beans, chickpeas, or soy-based grounds.
Preheat the oven to 180 °C.
Chop the onions and garlic. Cut the pepper into cubes.
Heat a nonstick pan to medium heat. Cook the ground beef without adding any oil. Add the onion and garlic and cook everything together for 3 minutes.
Add the pepper cubes, paprika, tomato paste and water. Bring to a simmer and let simmer for about 7 minutes. Season with salt and pepper.
Remove the pan from the heat and set aside. Stir in the grated cheese and parsley.
To make the dough: Mix the protein pizza powder and water in a bowl.
On a well-floured surface, roll the dough out thin. Use a wide-rimmed glass to cut circles out of the dough, roughly 10cm wide. As you run out of space, continue to gather up the dough and roll it out again until you have 12 dough circles.
Set 1 tbsp of the filling in the middle of each circle. Fold into half-moon shapes, and use a fork to close the edges together tightly.
Set the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg yolk. Bake in the preheated oven for 15-20 minutes, until golden-brown.
This recipe is a great one for people who are up for trying something new. foodspring's Protein Pizza dough lends itself perfectly to these filled dumplings. They're the ideal finger food. Not only do they taste amazing; they're also packed with healthy ingredients. Irresistible for any tapas dinner or standing on their own!