4 portions

DOUGH

2 egg whites

120 gr whole oat flour

1 tsp guar gum

2 tsp olive oil

½ tsp sea salt

1 egg yolk to brush empanada

In a bowl place the egg whites, flour, guar gum, oil, salt and stir. Continue to form the dough with your hands. Form a ball and divide it into 4 even pieces.

Press a ball using your hands and then stretch with a rolling pin to leave a flat dough. Cut a circle using a 16 cm diameter saucer. Repeat with other 3 doughs. Set aside.

FILLING

1 tbsp olive oil

175 gr chopped onion

100 gr lean meat in small dices

½ tbsp cumin

½ tbsp paprika

½ tbsp oregano

pepper to taste

1tsp sea salt

4 olives

½ hard-boiled egg, sliced in 4 pieces

The best way is to prepare the onion mix the day before so it can rest. Heat the oil in a large frying pan and add the onion and sautee until golden. Then add the meat and seasonings: cumin, paprika, oregano, pepper and salt. Cook for about 5 minutes. Eliminate the excess of juice.

ASSEMBLE

Preheat oven to 350º F.

Place 1-1 ½ tablespoon of filling on each dough, and flatten. Add one olive and ¼ boiled egg to each one.

Now brush the edges of the dough with the egg white (helps to seal).

Fold the doughs in two. Press the edges gently to seal and fold them to shape an empanada.

Brush each empanada with the yolk. Place them in an oven sheet lined with baking paper. Bake for 12 to 14 minutes, or until golden.

Per serving

Cal: 257.3 P: 13.4 F: 11.9 Cb: 25.9