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Cheese Empanadas

Course: Snacks, Vegetarian
Servings: 4 Servings
Calories: 387kcal
Author: Angela Coleby
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  • ½ cup (56g) Coconut flour
  • 1 tablespoon Pysllium husk
  • 1 Egg
  • 1 teaspoon Baking powder
  • 6 tablespoons olive/coconut oil
  • ½ teaspoon Salt
  • ½ cup Boiling water
  • ½ teaspoon Black pepper


  • 4 Spring onions chopped
  • ½ cup (56g) Cheddar cheese grated
  • ¼ cup (28g) Mozzarella cheese grated
  • 1 Egg, beaten for glaze


  • Preheat the oven to 200C/400F degrees
  • Place all the dry ingredients in a bowl and blend well.
  • Add the oil and egg and stir until combined.
  • Add the boiling water, gradually until you have a dough. Firm up with your hands.
  • Roll out the dough by placing it on a piece of parchment paper, place another piece of parchment paper on top, then roll out. 
  • Cut out 4 large circles (I used a small saucepan lid).
  • Place the circles on top of a parchment paper lined baking tin.
  • Spoon the filling ingredients over half the circles.
  • Fold half of the dough over the filling to make half circles and press down the edges. I used a fork for a pattern and to firm the edges.
  • Brush the tops of the dough with the beaten egg.
  • Bake for 30-35 minutes.


Makes 4
Nutritional Info each: 387 Calories, 32g Fat, 11g Protein, 15g Total Carbs, 9g Fibre, 6g Net Carbs


Calories: 387kcal