Instructions:
Preheat the oven to 375°F (190°C).
In a large skillet, brown the ground beef over medium-high heat, breaking it up with a wooden spoon as it cooks.
Add the onion, bell pepper, and garlic to the skillet and cook until the vegetables are softened.
Stir in the tomato paste, chili powder, cumin, salt, and black pepper.
Pour in the water and stir to combine. Simmer the mixture for a few minutes until most of the liquid has been absorbed.
Remove the skillet from the heat and stir in the chopped cilantro.
In a separate bowl, combine the almond flour and salt.
Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
Beat the egg with the tablespoon of cold water and add it to the flour mixture. Mix until a dough forms.
Roll out the dough between two sheets of parchment paper until it’s about 1/4 inch thick.
Cut out circles of dough with a biscuit cutter or the rim of a drinking glass.
Spoon a tablespoon or two of the beef mixture onto one half of each circle of dough.
Fold the other half of the dough over the filling and press the edges together to seal.
Place the empanadas on a baking sheet lined with parchment paper.
Beat an egg and brush it over the tops of the empanadas.
Bake for 20-25 minutes, or until the empanadas are golden brown.
Serve hot, garnished with additional chopped cilantro if desired.
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