Empanadas

Method

1. Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
2. In a skillet over medium heat, cook the ground meat for about 6 minutes, stirring frequently, until browned and cooked through.
3. Season the meat with cumin, then fold in the chopped olives and remove the skillet from the heat.
4. Divide the almond flour dough into equal portions, flatten each into a small round disc, and spoon the meat and olive filling onto one half of each disc.
5. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal the empanadas in the traditional Argentinian style.
6. Brush the tops of the empanadas with beaten egg to achieve a golden finish, then place them on the prepared tray.
7. Bake in the preheated oven for 12 minutes, until the crust is golden brown and crisp, then allow to cool slightly before serving.