Beef Empanadas

Method

1. Season the ground beef with cumin and cook it in a skillet over medium-high heat for approximately 1 minute, breaking it apart until just browned.
2. Remove the skillet from heat and fold in the sliced olives and roughly chopped hard-boiled eggs until evenly distributed through the beef mixture.
3. Divide the almond flour dough into 3 equal portions and press each portion into a thin round disc using your palms.
4. Spoon an equal amount of the beef filling onto one half of each dough disc, leaving a small border around the edge.
5. Fold the dough over the filling to form a half-moon shape and press the edges firmly together, crimping with your fingers in the traditional repulgue fold.
6. Arrange the empanadas on a parchment-lined baking sheet and bake in a preheated oven at 190°C (375°F) for 10 minutes or until the almond flour dough is golden and set.