Join Thrive Market today to get 25% off your first order AND a FREE gift! LINK: thrivemarket.com/highfalutinlowcarb I want to personally thank Thrive Market for partnering with me and sponsoring this video! Keto EMPANADA Battle - The BEST Low Carb Beef Empanadas Recipe! Join us for an epic Low Carb Beef Empanadas Battle as we search for the best keto empanadas recipe on the internet! These gluten-free empanada recipes are inspired by the famous hand held beef pies of Argentina. Which baked empanada recipe comes out on top? Let's find out! --------------- RECIPES WE TESTED Flaky Gluten Free & Keto Empanadas by Gnom-Gnom.com www.gnom-gnom.com/gluten-free-keto-empanadas/ Keto Empanadas by HealthyRecipesBlogs.com healthyrecipesblogs.com/baked-empanadas/ **Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.** #empanadas #lowcarbempanada #ketoempanadas -------------- PRODUCTS USED IN THIS VIDEO Wholesome Yum Besti Allulose: amzn.to/3aUdRni ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SIFT Y'ALL MERCHANDISE! Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3ku9uCG Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
I use the Gnom Gnom dough for everything from pie to pop tarts to cinnamon twists. Pro tip for this dough - between every step stick your dough back in the fridge or freezer for just a couple minutes and work on a chilled surface (I stick a whole pan in the freezer). This dough is so much easier to handle when cold.
Being Southern, you'll understand. My grandmother used to make apricot fried pies. Real ones, with actual pie crust, not biscuits. I'm not really a fan, but my mom misses them and we're both on a low carb lifestyle. I can't wait to make these for her. Neither of us are huggers (surprising for Southerners, I know...LOL), but I would bear hug you for this, and I bet she would, too ;) I made the cinnamon rolls from your cinnamon roll battle, and she really liked those. She's 83, still rides a motorcycle and carries a gun, works 2 jobs and goes all the time. And OMG is she picky. As soon as I get time to make these (I also work 2 jobs), I'll come back and let you know what she thought :)
Amber, I am so happy for you and I am also jealous. Your mom sounds amazing. My momma was always on the go, too, and she was a pistol (although she didn't carry any) best sense of humor and overall wonderful human being. She passed in 2003 and I still miss her after all this time. Be thankful for yours, you are truly blessed to still have her around and as healthy as she is. God bless you both
Wes, when I saw the title to this video I absolutely KNEW you had to be trying out the recipe from Gnom-Gnom, I've been making that one for a couple of years now and it's phenomenal!!! I want to share that I've totally got the rolling them out to a perfect science. ;) Here are my tips for you to try out some time. Cut a quart size ziploc bag in half so you have to squares (cut off the zippy part). Weigh your dough and divide by 8. Measure out that amount and roll into 8 balls, keep them in the fridge and only pull out one at a time for prepping. Place on dough ball on the plastic square, top with the other plastic square, then press and roll them into a circle. Place your meat filling onto the lower half of the circle, USING the plastic it's on, fold it in half, then pressing "through" the plastic, seal it. turn it onto your hand and place on parchment covered baking sheet. Crimp edge as desired. ;)
Make your life easy. Get a cast iron tortilla press. Roll balls of dough. Press between two pieces of plastic wrap = perfect circles without splitting or tearing.
Oh, just bought nice tortilla press a couple of weeks ago! Thanks for the suggestion! I do own some empanada presses that I have never used, but they're packed for our move, in the summer.
I always look forward to your expression when you taste the food, especially when you really like something. Thanks for the video. I will be checking out the Gnom-Gnom recipe to make them for my sister and I . We are both diabetic.
When I make these (the gnom gnom one) I also rollout the circles a tad more once I cut them out prior to filling them to give me a lil more space and doesn't taste too 'doughy' as my daughter says 🙄🙄. I'm Dominican and call them pastelitos 😁. I used the same dough for the mock apple pie last year....was definitely worth it!
That’s a great idea! (I did that this morning with the leftover dough and made breakfast empanadas by adding a little cheese and scrambled egg to the beef. It was crazy good!) 🤤
I’m 68 years old.. I mention that because I’ve been making “empanadas” for years.. I’m gonna try the dough recipes on my empanadas I’ve missed them since I’ve been keto for the last year. I use beef stew meat then add my sofrito (homemade) and a few veggies.. before I fill them I’ve always put on the dough a tablespoons of queso chihuahua..I’ve found this not only adds fantastic flavor but gives the dough a bit more stability. Still make these for my husband with a mixture of regular four/masa harina for my husband he’s not keto..but thank you gonna try my filling with cheese on this dough. 👍🏼💝
To balance flavor in a dish you typically want to balance Salt, Acid (vinegar, tomatoes, etc), and Sweet. So, for example, in a tomato sauce you would have tomatoes, salt, and a sweetener which will give you an even balance of flavor. That would be why Gnom-Gnom added a the small amount of sweetener to her filling. :) It does seem odd to have sweetener in a savory dish, but it really helps to balance the flavors.
Wes!!!! I literally made the gnom gnom recipe 2 days before this vid was posted, so seeing your expression at the first bite of that empanada made me super happy. The gnom gnom pastry is by far the best keto pastry i’ve made in my 2 years on keto. Glad you agree. I made my filling with a zucchini instead of the pepper (peppers repeat on me) and hubby and I loved them.
You might find it easier to use an Empanada Press.. After you roll out the dough, use the bottom to cut the circle, then lay dough on top, fill, and press halves together to crimp. The set I found on Amazon came in 3 sizes.
I use the gnom-gnom dough for nearly everything that needs a crust (except deep dish pizza--Keto Focus is better). For empanadas, I roll the dough out, cut the circles, then squish each round a little more with a tortilla press.
Yay Wes!!!! I made Salteñas w my dad over the holidays and wanted a dough that would work but was afraid to experiment. They’re a lot of work even with the traditional dough! I appreciate and just love all of your videos!!!! THANK YOU!
A little Fathead dough hack I do...add the almond flour to the shredded cheese (toss together) then nuke it. It makes mixing the two together super easy.
This is my first time watching. LOVE!!! Have you heard of Sofrito?? I cook ground beef allllllllllllllll the time..it's my favorite... but Sofrito is a combo of 1-2 bunches of Cilantro, 1 large green, 1 large red pepper, 1 large onion, 1 full head of garlic and olive oil... chop and mix all of the ingredients in a blender. THEN, pour into ice cube trays, wrap in cling wrap--freeze overnight and then pop out and put in zip lock freezer bags . WHEN you cook your ground beef--drain like normal, add 2 Sofrito cubes to the meat, let it sautee with the meat, add your seasonings and ** add a small can of Goya Tomato Sauce. Let it all cook/simmer together--dude...you will LOVE the taste of your ground beef. Because the Sofrito is blended and it cooks into the meat, picky eaters will not moan and groan that they SEE all of the peppers, onions...etc. ...AND your house smells amazing when you cook with Sofrito.
Did you actually get a tear in your eye with that first bite?? lol I have been wanting to find a low carb empanada recipe for a few weeks now. This came at just the right time. Thank you!!
I have made this empanadas growing up in PR we had them fried with all kinds of different things inside. Yes olives and even raisins... I had made them with the fathead dough and egg wash and yes for low carb great alternative..delish!
One of the best things about finding out I am pre diabetic is finding wonderful channels like this. Grew up in Tennessee now living in Florida an I do miss that southern accent. Get a kick out of him saying Y'all we're makin ______ come on! Puts a smile on my face every time.
Funny you mentioned the olives because as you were making the meat, I thought to myself where the heck are the olives (and the sofrito). I'm Puerto Rican and empanadas are a staple food lol.
(Gnom Gnom) does make some delicious recipes!! I have not made the Empanada recipe yet....If it was not so late I would whip me up a batch and try it. Perhaps tomorrow I may make some. Thank you for sharing another wonderful video! Have a wonderful evening!
Having spent time in Argentina and learning to make a true empanada, the sweet is authentic, and they do taste more like Italian then Mexican with peppers. Also along with sliced green olive added before closing, you need to add a slice of hard boiled egg.
The empanada, which in Australia we call, "pasty" (It’s pronounced like “past-ee” and not “paste-ee”). I will have to try the Gnom Gnom recipe. Thanks Wes!
Made the gnom-gnom version and they were AWESOME! You are right that the dough is challenging to work with. They weren't pretty, but they were super delicious! As for they olives, they added a little something extra. Texture wasn't there, which you may like; however. I wish there had been more olive taste, so I may chop a few and stir them into the cooled beef before I assemble the empanadas.
Check out the online recipe for Gnom-gnom. I think it had a link for a empanada maker that cut then rolled it over and sealed. If it wasn’t that one then it was another recipe that I looked at.
Replace all oil and butter with beef tallow (not suet). 🥟 . slice green olives 😋. In Argentina we also use green olives as a pizza topping.! I will try the original Gnom Gnom recipe for my savory tarts.
For recipes like these which have you make a dough and divide into specific servings I usually weigh the finished dough and take that number to divide and then take that individual serving weight to evenly portion and ball up the dough. I then finish with my tortilla press which ensures an exact measurement for each portion as nearly identical dough disks.
@@HighfalutinLowCarb ♥️ I'm glad you think so. Early in my keto journey I purchased a press when I was trying to make my own tortillas and later found the press was perfect for many of the keto dough recipes which were difficult to portion evenly.
Yay! I love empanadas! I made them with fathead dough and didn’t enjoy them. I will most definitely try them using Gnom gnom ‘s recipe. Thank you for this video/ Low Carb Beef Empanada Battle!
I made the finiky pie crust. I loved the flavor and crustiness of it. I only made one as a test. Then put the rest of the dough in the refrigerator and pulled it out to make some cream cheese tarts the next day. . It was easier to work with the next day and cream tarts are very easy and delicious. Now made our Thanksgiving pecan pie with this crust and All Day I Dream about Food pie filling. Thank you for this. I will be using this as my pie crust for everything!
In Paola’s recipe do add the zest. I have made the empanadas (my very own filling recipe but her flaky dough) and also quiche Lorraine with Rut sane dough and the lemon zest adds up to the flavor.
Just have to say again, you changed my life with this recipe. Wish I could post pics. Just did cheesesteak calzones, next perogies with cauliflower mash. My new tortilla press my bff Xxoo
I'm argentinian and i do keto, i use fathead Dough for My empanadas and they came realy good, i Will have to try they other Dough recipe. They only things that i don't like about this recipes ( filling) they're missing some things, onion, green onions hard boil eggs and some spices. I know everyone has they're own way to cook it but a feel they missing something. I wish You culd taste someday an argentinian empanada with te tradicional filling and they salteña Inés they're heaven.
I don't really like beef empanadas but I truly love pumpkin Empanadas. So the dough from the first one and maybe one of the pumpkin pie fillings from your battle for the pumpkin pie would work. 🤔🤗
Love your videos, Wes! I have been pinning recipes for her pie dough and thought it looked very promising! I’m not much of a fathead dough person Although I saw one empanada recipe that fried fathead dough and it looked really good. I’ll have to try this recipe although I’m so lazy I’ll probably make a couple big ones. I’m a big cheese person too and wonder if one of the Mexican cheeses would be good inside. I did some searching around on Pinterest because it’s fun for me and found a few other ideas that sounded really good. One recipe mixed equal amounts of ground beef and chorizo. Another recipe used small cut up radishes in place of potatoes. He had another one used chicken Tinga filling which sounded delicious. Loved your idea of using that deal for the baked brie.
You are a MASTER! I made the dough, couldn’t work with it even after refreezing. So I put the dough in ramekins and made pot pies . They came out good but I could never make what you did. Thanks for the video 😃
Thanks, Wes, for another great video! I’m gonna try the fathead version for calzones tomorrow. But I will most DEFINITELY be going to Gnom-Gnom to see what she does with that incredible dough!! I miss having rustic galettes, both sweet and savory. This might be a good fit!
I enjoy your battle videos a lot. However, I've noticed that you always say how you would take elements from each to make them more to your liking. How about doing follow up videos of you doing your own take on them?
SuhsanUK- Great idea! I also may make some " rounds" ahead and freeze them between parchment paper. I lived in West Yorkshire for three years and loved the meat pies ( Past-tees ) and Yorkshire Pud! ~ Diane - P.S. and fish & chips!
I am not a fan of "crispy" empanada doughs so I think the fat head dough is going to do it for me. So fun to see them side by side though!! Thanks so much for another great video!
I absolutely love your channel. I just made the chocolate the other day, it was insanely wonderful! I’m really looking forward to making these for my family. I love your enthusiasm, it makes me excited to cook!
I can't wait to try that pie dough. I know that you try to stay true to the recipe but if you don't have one, you need to get a $15 cast iron tortilla press from Amazon for things like this. It'll change your life.
Wholeheartedly agree about the tortilla press - it WILL change your life. And Gnom-Gnom's recipe for 2g net carb tortillas was what made me decide to buy the press. Besides, I'm not a very good dough roller. Wouldn't be too difficult if it was a one time roll, but then all those scraps to be re-rolled... No patience for that.
Yes. But lift pressed circle of dough on a piece of plastic wrap and place in empanada maker. Fill and close shut. Open and remove empanada. Peel off plastic. Keeps dough from sticking and tearing, and filling stays inside empanada.
Hi Wes, first of all, thank you so much for your videos. You are my favorite RUclipsr by far. I just love watching you and I appreciate your input as I struggle with finding the time (and money) to test out recipes. You are always my go to when I am looking for something new to cook. After work I will try the first ones you made and I also wanted to ask you if you had ever tried them with chicken? If yes, did you change the spices? By the way, your Mushroom Soup recipe is my favorite of all time. I make it all the time especially when it's cold out. You are the BOMB. Anyway, thanks again. Love you and your channel!!
*** I find working with this type of dough MUCH easier if you cut the paper out around the dough....fill it, and use the paper to help fold the dough over. Won't crack that way....may crack whild cooking but at least you get it formed with less issues.
Thank you, Wesley for all you do for us/me! Love you! 🤗 The first recipe, you can add some Mexican spices in the dough to make it taste more authentic.
I'm trying to find a good sub for Mexican-style fried empanadas, me and my mom usually make them in the winter. So I'm probably gonna try shallow frying or air frying the gnom gnom recipe. Thanks as always!
I would love to know where you get those little square white "bowls" for your spices. Thank you. Just found this channel and am enjoying the reviews of recipes
Question for you Wes, while I binge watch your videos. Is Gnom Gnom still your favorite flaky pastry dough or is there a more current video with a new favorite?
Thank you for this video, I have used fathead dough a couple of times now, but I am interested in trying the Gnom Gnom flaky one now and I take your view with the spices, but not everyone can cope with high spiced food, so this is a time to adjust to the eaters tastes. Once again thank you for your views and videos. All the best, keep them coming.
I absolutely enjoyed this latest video Wes! Though for me I avoid any food that requires me to make pastry or pie dough. I have no rolling pin skills, lol. I read the comments and do know I would use a tortilla press to make these tasty little bundles. Oh, and your upcoming move, how exciting! I’m in the OC, close enough to drive by with an empty plate😜
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Join Thrive Market today to get 25% off your first order AND a FREE gift!
LINK: thrivemarket.com/highfalutinlowcarb
I want to personally thank Thrive Market for partnering with me and sponsoring this video!
Keto EMPANADA Battle - The BEST Low Carb Beef Empanadas Recipe!
Join us for an epic Low Carb Beef Empanadas Battle as we search for the best keto empanadas recipe on the internet! These gluten-free empanada recipes are inspired by the famous hand held beef pies of Argentina. Which baked empanada recipe comes out on top? Let's find out!
---------------
RECIPES WE TESTED
Flaky Gluten Free & Keto Empanadas
by Gnom-Gnom.com
www.gnom-gnom.com/gluten-free-keto-empanadas/
Keto Empanadas
by HealthyRecipesBlogs.com
healthyrecipesblogs.com/baked-empanadas/
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
#empanadas #lowcarbempanada #ketoempanadas
--------------
PRODUCTS USED IN THIS VIDEO
Wholesome Yum Besti Allulose: amzn.to/3aUdRni
ProTeak Cutting Board: amzn.to/2Qb2dLX
My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
---------------
SIFT Y'ALL MERCHANDISE!
Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb
--------------
MY SOCIAL MEDIA LINKS
Website: www.highfalutinlowcarb.com
Patreon: www.patreon.com/highfalutinlowcarb
Facebook: facebook.com/highfalutinlowcarb
Twitter: twitter.com/hf_lowcarb
Instagram: instagram.com/highfalutinlowcarb
Shirts & Aprons: shop.spreadshirt.com/lowcarb
Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
Email Inquiries: wes (at) highfalutinlowcarb (dot) com
Music by Epidemic Sound
--------------
THE HIGHFALUTIN' KITCHEN STUDIO GEAR
Front Camera (Canon 70D): amzn.to/3dQed0a
Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR
Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3
Switti RGB LED Lights: amzn.to/3dV71zX
Neewer LED Ring Light: amzn.to/3kxZwQz
Comica Wireless Lavalier Mics: amzn.to/3ku9uCG
Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
I use the Gnom Gnom dough for everything from pie to pop tarts to cinnamon twists. Pro tip for this dough - between every step stick your dough back in the fridge or freezer for just a couple minutes and work on a chilled surface (I stick a whole pan in the freezer). This dough is so much easier to handle when cold.
Thank you for advice
Thank you for the tip😀👍
That's a great tip! Thank you!!!
I've been using Paola's (Gnom-Gnom) dough for years - it's my go-to.
Being Southern, you'll understand. My grandmother used to make apricot fried pies. Real ones, with actual pie crust, not biscuits. I'm not really a fan, but my mom misses them and we're both on a low carb lifestyle. I can't wait to make these for her. Neither of us are huggers (surprising for Southerners, I know...LOL), but I would bear hug you for this, and I bet she would, too ;) I made the cinnamon rolls from your cinnamon roll battle, and she really liked those. She's 83, still rides a motorcycle and carries a gun, works 2 jobs and goes all the time. And OMG is she picky. As soon as I get time to make these (I also work 2 jobs), I'll come back and let you know what she thought :)
Bad ass mama!
@@shel1183 LOL....Yeah, she is. She's a pain, but we'll keep her ;)
Wow! Tell Grandma that Wes said hi! She sounds like a Hot Ticket! ❤️🏍
@@HighfalutinLowCarb I definitely will! She's pretty awesome ;)
Amber, I am so happy for you and I am also jealous. Your mom sounds amazing. My momma was always on the go, too, and she was a pistol (although she didn't carry any) best sense of humor and overall wonderful human being. She passed in 2003 and I still miss her after all this time. Be thankful for yours, you are truly blessed to still have her around and as healthy as she is. God bless you both
Wes, when I saw the title to this video I absolutely KNEW you had to be trying out the recipe from Gnom-Gnom, I've been making that one for a couple of years now and it's phenomenal!!! I want to share that I've totally got the rolling them out to a perfect science. ;) Here are my tips for you to try out some time. Cut a quart size ziploc bag in half so you have to squares (cut off the zippy part). Weigh your dough and divide by 8. Measure out that amount and roll into 8 balls, keep them in the fridge and only pull out one at a time for prepping.
Place on dough ball on the plastic square, top with the other plastic square, then press and roll them into a circle. Place your meat filling onto the lower half of the circle, USING the plastic it's on, fold it in half, then pressing "through" the plastic, seal it. turn it onto your hand and place on parchment covered baking sheet. Crimp edge as desired. ;)
thank you so much!!!!!!
Thanks for the tips! Can’t wait to try the gnom-gnom dough.
Make your life easy. Get a cast iron tortilla press. Roll balls of dough. Press between two pieces of plastic wrap = perfect circles without splitting or tearing.
Oh, just bought nice tortilla press a couple of weeks ago! Thanks for the suggestion! I do own some empanada presses that I have never used, but they're packed for our move, in the summer.
Plastic wrap or parchment works!❤️
Exactly what I was thinking. Seems like much less fuss.
OMG! HA HA HA. What you gonna do with all that?!?! (16:00). And then (21:47) “Having a moment!” I was dying!!!! I just love you! You crack me up!
I always look forward to your expression when you taste the food, especially when you really like something. Thanks for the video. I will be checking out the Gnom-Gnom recipe to make them for my sister and I . We are both diabetic.
It’s well worth the bit of time it takes. Thanks for the kind words of support, Mayra! ❤️❤️
When I make these (the gnom gnom one) I also rollout the circles a tad more once I cut them out prior to filling them to give me a lil more space and doesn't taste too 'doughy' as my daughter says 🙄🙄. I'm Dominican and call them pastelitos 😁.
I used the same dough for the mock apple pie last year....was definitely worth it!
That’s a great idea! (I did that this morning with the leftover dough and made breakfast empanadas by adding a little cheese and scrambled egg to the beef. It was crazy good!) 🤤
@@HighfalutinLowCarb Great idea!!!
Ahhhh, pastelitos!! :D I hear the calls of the street vendors in my head right now - and my mouth starts watering. :D
great idea!
I was going to try this dough with a "choyote" fried apple pies!
Lol I love to watch your channel you are very transparent and I love how you have this Gusto to how you express yourself ...I love it 😀
Thank you, Maria! That means the world to hear. ❤️🙂
I’m 68 years old.. I mention that because I’ve been making “empanadas” for years.. I’m gonna try the dough recipes on my empanadas I’ve missed them since I’ve been keto for the last year. I use beef stew meat then add my sofrito (homemade) and a few veggies.. before I fill them I’ve always put on the dough a tablespoons of queso chihuahua..I’ve found this not only adds fantastic flavor but gives the dough a bit more stability. Still make these for my husband with a mixture of regular four/masa harina for my husband he’s not keto..but thank you gonna try my filling with cheese on this dough. 👍🏼💝
Oh yes as soon as I saw that sparkle in your eyes I knew ya loved it!! Ty for all your hard work!!🙏💓🙏
To balance flavor in a dish you typically want to balance Salt, Acid (vinegar, tomatoes, etc), and Sweet. So, for example, in a tomato sauce you would have tomatoes, salt, and a sweetener which will give you an even balance of flavor. That would be why Gnom-Gnom added a the small amount of sweetener to her filling. :) It does seem odd to have sweetener in a savory dish, but it really helps to balance the flavors.
SO true!
Indeed! You need the very slight sugar amount to enhance the flavor. The citrus also elevates the flavor.
Sugar also cutes the sour taste of the vinegar right?
this is the best low carb youtube channel love most of the foods that you test
Thank you, Nadia! ❤️🙂
Wes!!!! I literally made the gnom gnom recipe 2 days before this vid was posted, so seeing your expression at the first bite of that empanada made me super happy.
The gnom gnom pastry is by far the best keto pastry i’ve made in my 2 years on keto. Glad you agree.
I made my filling with a zucchini instead of the pepper (peppers repeat on me) and hubby and I loved them.
I love your idea of using zucchini did you sauté it first
@@pinacozza838 I did saute along with the mince. I was a little worried about making the filling a little too wet initially, but i worked perfectly
You might find it easier to use an Empanada Press.. After you roll out the dough, use the bottom to cut the circle, then lay dough on top, fill, and press halves together to crimp. The set I found on Amazon came in 3 sizes.
Just made the gnom gnom recipe. What a pain in the back side working with that dough is, but oh how delicious the end result is!!! Oh my!!!
Empanadas are one of my favorite foods - I use to go to a Cuban bakery to get them, but now I will be making these
I use the gnom-gnom dough for nearly everything that needs a crust (except deep dish pizza--Keto Focus is better). For empanadas, I roll the dough out, cut the circles, then squish each round a little more with a tortilla press.
OMG I am SOOO with you on NOT liking olives "IN THINGS"...Wes, you are my HERO!!!
Wes you crack me up walking away with that empanada!🤣 I am going to use gnom gnom pie crust recipe and make crawfish pies.
Yay Wes!!!! I made Salteñas w my dad over the holidays and wanted a dough that would work but was afraid to experiment. They’re a lot of work even with the traditional dough! I appreciate and just love all of your videos!!!! THANK YOU!
A little Fathead dough hack I do...add the almond flour to the shredded cheese (toss together) then nuke it. It makes mixing the two together super easy.
This is my first time watching. LOVE!!! Have you heard of Sofrito?? I cook ground beef allllllllllllllll the time..it's my favorite... but Sofrito is a combo of 1-2 bunches of Cilantro, 1 large green, 1 large red pepper, 1 large onion, 1 full head of garlic and olive oil... chop and mix all of the ingredients in a blender. THEN, pour into ice cube trays, wrap in cling wrap--freeze overnight and then pop out and put in zip lock freezer bags . WHEN you cook your ground beef--drain like normal, add 2 Sofrito cubes to the meat, let it sautee with the meat, add your seasonings and ** add a small can of Goya Tomato Sauce. Let it all cook/simmer together--dude...you will LOVE the taste of your ground beef. Because the Sofrito is blended and it cooks into the meat, picky eaters will not moan and groan that they SEE all of the peppers, onions...etc. ...AND your house smells amazing when you cook with Sofrito.
Oh also, if you have a pataconera/tortilla press it makes the whole process super easy if you use parchment paper.
I made the Gnom Gnom ones tonight. H.O.L.Y. C.O.W. Delicious! Buttery, flakey, perfect snack or entree. Your video was so inspiring. Thanks Wes!
I a lot of time take different recipes and put them together to make my own version!!!
Did you actually get a tear in your eye with that first bite?? lol I have been wanting to find a low carb empanada recipe for a few weeks now. This came at just the right time. Thank you!!
I have made this empanadas growing up in PR we had them fried with all kinds of different things inside. Yes olives and even raisins... I had made them with the fathead dough and egg wash and yes for low carb great alternative..delish!
One of the best things about finding out I am pre diabetic is finding wonderful channels like this. Grew up in Tennessee now living in Florida an I do miss that southern accent. Get a kick out of him saying Y'all we're makin ______ come on! Puts a smile on my face every time.
Like you, I take the best of each recipe to make my own combos.
Funny you mentioned the olives because as you were making the meat, I thought to myself where the heck are the olives (and the sofrito). I'm Puerto Rican and empanadas are a staple food lol.
(Gnom Gnom) does make some delicious recipes!! I have not made the Empanada recipe yet....If it was not so late I would whip me up a batch and try it. Perhaps tomorrow I may make some. Thank you for sharing another wonderful video! Have a wonderful evening!
Having spent time in Argentina and learning to make a true empanada, the sweet is authentic, and they do taste more like Italian then Mexican with peppers. Also along with sliced green olive added before closing, you need to add a slice of hard boiled egg.
Awesome! Thanks, we were looking for a great 'hot pocket' dough.
Love your channel all the way from Canada 🇨🇦 and your sense of humour. I’m happy I stumbled on here cuz I’m hooked!!! Keep doin what you’re doin 😊
The empanada, which in Australia we call, "pasty" (It’s pronounced like “past-ee” and not “paste-ee”). I will have to try the Gnom Gnom recipe. Thanks Wes!
Thank you Wes. Yeap I’d have to go with Grom-Grom recipe, the onions, peppers and spices makes the best filling.
@@SewWhittle thank you, your quick. I noticed it after I had posted it and went back and corrected it!!
Am I the only one liking the video within the 1st 5 seconds? Amazing video...empanadas for the win!!!
Aloha Wes...
I'm excited to try the non-fathead dough... While I like fathead, I'm always looking for alternatives... Thank for all you do...
I'm so glad that you liked Paola's crust because I think it's amazing!! I've used it for pie crust and an open spinach-cheese tart. It's addictive! :)
Gnom gnom has fabulous recipes.. one of the best creators I’ve found.
The first time I made a low carb strawberry pie I used the gnom gnom pie crust, did not disappoint 🥰
Soooooo over the moon about empanadas ! So will be trying out these recipes!! Thanks
Made the gnom-gnom version and they were AWESOME! You are right that the dough is challenging to work with. They weren't pretty, but they were super delicious!
As for they olives, they added a little something extra. Texture wasn't there, which you may like; however. I wish there had been more olive taste, so I may chop a few and stir them into the cooled beef before I assemble the empanadas.
Looks delish! Wondering how they would turn out in an air fryer though...
I wonder if dividing (I am a real digital scale addict) and using a tortilla press might work?
I have used a tortilla press and it works great.
Check out the online recipe for Gnom-gnom. I think it had a link for a empanada maker that cut then rolled it over and sealed. If it wasn’t that one then it was another recipe that I looked at.
Thank you again for another battle. Love your comments on both, helps me to figure out which to try, or the combination of the two to try.
Replace all oil and butter with beef tallow (not suet). 🥟 . slice green olives 😋. In Argentina we also use green olives as a pizza topping.! I will try the original Gnom Gnom recipe for my savory tarts.
Omg! Thank you! I have been looking for an awesome empanada recipe! Can't wait to try this! Thank you for your hard work Wes!
For recipes like these which have you make a dough and divide into specific servings I usually weigh the finished dough and take that number to divide and then take that individual serving weight to evenly portion and ball up the dough. I then finish with my tortilla press which ensures an exact measurement for each portion as nearly identical dough disks.
That’s a great tip! Thanks for sharing, Roxanne! 👍🏻🙂
@@HighfalutinLowCarb ♥️ I'm glad you think so. Early in my keto journey I purchased a press when I was trying to make my own tortillas and later found the press was perfect for many of the keto dough recipes which were difficult to portion evenly.
*This looks so good. Will definitely try this* 🤩
I dont usually comment on videos, but I really really love your content, could you do a video on puffed/phyllo dough keto recepie?
You are a gift to the Keto world, I am so glad I found your channel!
Yay! I love empanadas! I made them with fathead dough and didn’t enjoy them. I will most definitely try them using Gnom gnom ‘s recipe. Thank you for this video/ Low Carb Beef Empanada Battle!
I made the finiky pie crust. I loved the flavor and crustiness of it. I only made one as a test. Then put the rest of the dough in the refrigerator and pulled it out to make some cream cheese tarts the next day. . It was easier to work with the next day and cream tarts are very easy and delicious. Now made our Thanksgiving pecan pie with this crust and All Day I Dream about Food pie filling. Thank you for this. I will be using this as my pie crust for everything!
Is the Thrive Market deal still in effect?? Thanks so much for all you do..Your channel is awesome to watch !!!
In Paola’s recipe do add the zest. I have made the empanadas (my very own filling recipe but her flaky dough) and also quiche Lorraine with Rut sane dough and the lemon zest adds up to the flavor.
Just have to say again, you changed my life with this recipe. Wish I could post pics. Just did cheesesteak calzones, next perogies with cauliflower mash. My new tortilla press my bff
Xxoo
I'm argentinian and i do keto, i use fathead Dough for My empanadas and they came realy good, i Will have to try they other Dough recipe. They only things that i don't like about this recipes ( filling) they're missing some things, onion, green onions hard boil eggs and some spices. I know everyone has they're own way to cook it but a feel they missing something. I wish You culd taste someday an argentinian empanada with te tradicional filling and they salteña Inés they're heaven.
I will have to try the Gnom Gnom recipe. Thanks Wes!
I don't really like beef empanadas but I truly love pumpkin Empanadas. So the dough from the first one and maybe one of the pumpkin pie fillings from your battle for the pumpkin pie would work. 🤔🤗
Now you’ve got me thinking. I wonder if this would be a good deal for kolaches.
Great explanations. Can’t wait to try.
Love your videos, Wes! I have been pinning recipes for her pie dough and thought it looked very promising! I’m not much of a fathead dough person Although I saw one empanada recipe that fried fathead dough and it looked really good. I’ll have to try this recipe although I’m so lazy I’ll probably make a couple big ones. I’m a big cheese person too and wonder if one of the Mexican cheeses would be good inside.
I did some searching around on Pinterest because it’s fun for me and found a few other ideas that sounded really good. One recipe mixed equal amounts of ground beef and chorizo. Another recipe used small cut up radishes in place of potatoes. He had another one used chicken Tinga filling which sounded delicious. Loved your idea of using that deal for the baked brie.
Thank you for all your hard work.
You are a MASTER! I made the dough, couldn’t work with it even after refreezing. So I put the dough in ramekins and made pot pies . They came out good but I could never make what you did. Thanks for the video 😃
You need to do a calzone video.
Thanks, Wes, for another great video! I’m gonna try the fathead version for calzones tomorrow. But I will most DEFINITELY be going to Gnom-Gnom to see what she does with that incredible dough!! I miss having rustic galettes, both sweet and savory. This might be a good fit!
Gnom-Gnom's recipe makes awesome galettes!
@@CherLynP thanks!!! I’ll get some strawberries at the store today!!
I enjoy your battle videos a lot. However, I've noticed that you always say how you would take elements from each to make them more to your liking. How about doing follow up videos of you doing your own take on them?
Wes, can you find some recipes for the famous greek spinach and feta pies?
So happy to see you, Wes! Love Ya! God bless
I love your videos! I use silicon baking sheets with the dough between them and it works a treat.
SuhsanUK- Great idea! I also may make some " rounds" ahead and freeze them between parchment paper. I lived in West Yorkshire for three years and loved the meat pies ( Past-tees ) and Yorkshire Pud! ~ Diane - P.S. and fish & chips!
I love your comparisons. It helps me immensely 😁
Oh dear so much work. I laughed when Wesley went off camera to finish the gnom gnom version. Another great battle.
I am not a fan of "crispy" empanada doughs so I think the fat head dough is going to do it for me. So fun to see them side by side though!! Thanks so much for another great video!
I definitely agree that the 2nd recipe needed to increase spice amount. I am going to try these for my husband.
I absolutely love your channel. I just made the chocolate the other day, it was insanely wonderful! I’m really looking forward to making these for my family. I love your enthusiasm, it makes me excited to cook!
Can’t wait to try the first dough with calzones and all the other possibilities!
What books do you have behind you on your counter? Maybe you can make a video with keto book recommendations.
I can't wait to try that pie dough.
I know that you try to stay true to the recipe but if you don't have one, you need to get a $15 cast iron tortilla press from Amazon for things like this. It'll change your life.
I’ve been meaning to! And people in her comments said they use a plastic empanada press/cutter with good results, too!
Wholeheartedly agree about the tortilla press - it WILL change your life. And Gnom-Gnom's recipe for 2g net carb tortillas was what made me decide to buy the press. Besides, I'm not a very good dough roller. Wouldn't be too difficult if it was a one time roll, but then all those scraps to be re-rolled... No patience for that.
@@michellebrown1950 ty. I'll try those Tortillias.
Yes. But lift pressed circle of dough on a piece of plastic wrap and place in empanada maker. Fill and close shut. Open and remove empanada. Peel off plastic. Keeps dough from sticking and tearing, and filling stays inside empanada.
Hi Wes, first of all, thank you so much for your videos. You are my favorite RUclipsr by far. I just love watching you and I appreciate your input as I struggle with finding the time (and money) to test out recipes. You are always my go to when I am looking for something new to cook. After work I will try the first ones you made and I also wanted to ask you if you had ever tried them with chicken? If yes, did you change the spices? By the way, your Mushroom Soup recipe is my favorite of all time. I make it all the time especially when it's cold out. You are the BOMB. Anyway, thanks again. Love you and your channel!!
So much content!! I love it!!
*** I find working with this type of dough MUCH easier if you cut the paper out around the dough....fill it, and use the paper to help fold the dough over. Won't crack that way....may crack whild cooking but at least you get it formed with less issues.
Thanks. I'm making these today!
I just love your videos...ALL of them! Thank you!
Hello Wes, I am enjoying watching your videos.
Another awesome low carb battle! They look delicious! I can't wait until the next one!
Good stuff Wes! I’m making them!
Thank you, Wesley for all you do for us/me!
Love you! 🤗
The first recipe, you can add some Mexican spices in the dough to make it taste more authentic.
Wes....I so enjoy your videos!! I’m so glad I found you!!
Starting my day with a Highfalutin’ video is the BEST! Wes thank you for all you do!
I'm trying to find a good sub for Mexican-style fried empanadas, me and my mom usually make them in the winter. So I'm probably gonna try shallow frying or air frying the gnom gnom recipe. Thanks as always!
I would love to know where you get those little square white "bowls" for your spices. Thank you. Just found this channel and am enjoying the reviews of recipes
We love your enthusiasm
Question for you Wes, while I binge watch your videos. Is Gnom Gnom still your favorite flaky pastry dough or is there a more current video with a new favorite?
Hubby saw this first, so I am headed to the kitchen to make em! Thanks
gnom gnom's pumpkin pie recipe is the bomb..... best pumpkin pie!! The pie crust is amazing
I want to try her pop tart recipe with the dough
These look great. By the way, I use an app called Carb Manager to journal what I eat and show me the macros.
I hope you had someone there to help you eat those lol. That look on your face said way more than they were good empanadas haha.
Thank you for this video, I have used fathead dough a couple of times now, but I am interested in trying the Gnom Gnom flaky one now and I take your view with the spices, but not everyone can cope with high spiced food, so this is a time to adjust to the eaters tastes. Once again thank you for your views and videos. All the best, keep them coming.
I absolutely enjoyed this latest video Wes! Though for me I avoid any food that requires me to make pastry or pie dough. I have no rolling pin skills, lol. I read the comments and do know I would use a tortilla press to make these tasty little bundles. Oh, and your upcoming move, how exciting! I’m in the OC, close enough to drive by with an empty plate😜