Almond Flour Beef and Black Bean Empanadas with Fennel

In a mixing bowl, combine almond flour, salt, egg, and 2 tablespoons olive oil. Stir with a fork until a crumbly dough forms.

Transfer to a work surface and knead gently for 2 minutes until the dough holds together without crumbling. If too dry, add water 1 teaspoon at a time; if too wet, dust with 1 tablespoon more almond flour.

Wrap the dough in plastic wrap and refrigerate for 20 minutes while you prepare the filling.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until the oil shimmers, about 1 minute. Add the ground beef in a single layer and cook without stirring for 3 minutes to develop a golden crust. Break into crumbles with a wooden spoon and cook another 5 minutes until browned through (internal temperature reaches 71°C). Transfer to a plate.

In the same skillet over medium heat, add the remaining 1 tablespoon olive oil. Add the diced fennel and cook 4-5 minutes, stirring occasionally, until the edges are lightly golden and the fennel softens.

Add the diced yellow onion and bell pepper to the skillet. Cook 4 minutes, stirring, until the onion becomes translucent and the pepper softens.

Stir in the minced garlic, cumin, and diced tomato. Cook 2 minutes until fragrant and the tomato begins to break down.

Return the browned beef to the skillet. Drain the black beans and add them to the pan. Stir everything together and cook 3 minutes until heated through. Season with salt. Remove from heat and let the filling cool completely before assembling empanadas.

Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

Remove the dough from the refrigerator. Divide into 6 equal portions (about 50g each). Roll each portion between two sheets of parchment into a 6-inch round, about 3mm thick.

Place 2-3 tablespoons of cooled filling in the center of each dough round. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.

Whisk the remaining egg in a small bowl. Brush the tops of the empanadas with the egg wash for a deep golden finish.

Arrange the empanadas on the prepared baking sheet with 2 inches of space between each. Bake for 18-22 minutes, until the crust is deeply golden at the edges and firm to the touch.

Let the empanadas rest on the baking sheet for 5 minutes before serving. They hold their shape best when allowed to cool slightly. Serve warm or at room temperature.