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Low Carb Hand Pies Stuffed with Chili [Recipe]
Mozzarella dough makes this low carb pastry possible!
Course
Appetizer, Main Course
Cuisine
American
Special Diet
Gluten-Free
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Servings
Calories
224
kcal
Author
Tasha
Ingredients
1.5
cups
low carb chili
1.5
cups
low moisture mozzarella cheese
shredded
2
tablespoons
cream cheese
¾
cup
almond flour
1
egg
US Customary
-
Metric
Instructions
Prepare low carb chili of your choice, following instructions for
chicken chili
or
pork/beef chili recipes
here.
Preheat oven to 400 degrees F.
Line a baking sheet with
parchment paper
or
silicone baking mat
.
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 ¼ 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.
Nutrition
Calories:
224
kcal
|
Carbohydrates:
5
g
|
Protein:
14
g
|
Fat:
16
g
|
Sodium:
302
mg
|
Potassium:
146
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Net Carbs:
4
g