Low Carb Hand Pies Stuffed with Chili [Recipe]
Mozzarella dough makes this low carb pastry possible!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 Servings
Prepare low carb chili of your choice, following instructions for chicken chili
or pork/beef chili recipes
Preheat oven to 400 degrees F.
Melt mozzarella and cream cheese in the microwave for 60 seconds.
Stir almond flour and egg in with the melted cheese mixture to form the dough.
Wet your hands to prevent the dough from sticking to your hands and evenly divide into 6 balls of dough.
Keeping fingers wet, press each ball of dough into a flat circle about 5-6 inches in diameter.
Spoon 1/4 cup of chili onto the center of the dough, leaving the outer edges free of filling.
Fold dough over the filling and press edges together. Strengthen the seal by crimping the edges with your fingertips or using the back of a wet fork.
Repeat with each ball of dough until all hand pies are formed. Poke holes in the tops of hand pies with wet fork.
Bake for 15 minutes, or until dough becomes golden.
Let cool before serving.
Calories: 224kcal | Carbohydrates: 5g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 302mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Calcium: 245mg | Iron: 0.7mg