Low Carb EMPANADA Battle - The BEST Keto Beef Empanadas Recipe!

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  • เผยแพร่เมื่อ 20 ส.ค. 2024
  • Join Thrive Market today to get 25% off your first order AND a FREE gift!
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    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....
    Keto Empanadas
    by HealthyRecipesBlogs.com
    healthyrecipes...
    *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
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ความคิดเห็น • 282

  • @HighfalutinLowCarb
    @HighfalutinLowCarb  3 ปีที่แล้ว +17

    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
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    • @JR-playlists
      @JR-playlists 2 ปีที่แล้ว

      Why would you drain the fat off the beef?

  • @nicolevanputten2030
    @nicolevanputten2030 3 ปีที่แล้ว +83

    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.

  • @amberhines3979
    @amberhines3979 3 ปีที่แล้ว +51

    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 :)

    • @shel1183
      @shel1183 3 ปีที่แล้ว +6

      Bad ass mama!

    • @amberhines3979
      @amberhines3979 3 ปีที่แล้ว +5

      @@shel1183 LOL....Yeah, she is. She's a pain, but we'll keep her ;)

    • @HighfalutinLowCarb
      @HighfalutinLowCarb  3 ปีที่แล้ว +9

      Wow! Tell Grandma that Wes said hi! She sounds like a Hot Ticket! ❤️🏍

    • @amberhines3979
      @amberhines3979 3 ปีที่แล้ว +3

      @@HighfalutinLowCarb I definitely will! She's pretty awesome ;)

    • @Gabriela-sq5cv
      @Gabriela-sq5cv 3 ปีที่แล้ว +8

      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

  • @kathyc68
    @kathyc68 3 ปีที่แล้ว +30

    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. ;)

    • @aleks-33
      @aleks-33 ปีที่แล้ว

      thank you so much!!!!!!

    • @rosieg9227
      @rosieg9227 ปีที่แล้ว

      Thanks for the tips! Can’t wait to try the gnom-gnom dough.

  • @thedajune956
    @thedajune956 3 ปีที่แล้ว +47

    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.

    • @susankitchin325
      @susankitchin325 3 ปีที่แล้ว

      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.

    • @mendy5453
      @mendy5453 3 ปีที่แล้ว

      Plastic wrap or parchment works!❤️

    • @jenedge5579
      @jenedge5579 3 ปีที่แล้ว

      Exactly what I was thinking. Seems like much less fuss.

  • @DABOSTONBETTY
    @DABOSTONBETTY 3 ปีที่แล้ว +52

    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!

    • @HighfalutinLowCarb
      @HighfalutinLowCarb  3 ปีที่แล้ว +30

      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!) 🤤

    • @cindydemanche3839
      @cindydemanche3839 3 ปีที่แล้ว +1

      @@HighfalutinLowCarb Great idea!!!

    • @CherLynP
      @CherLynP 3 ปีที่แล้ว +2

      Ahhhh, pastelitos!! :D I hear the calls of the street vendors in my head right now - and my mouth starts watering. :D

    • @crystalitsasecrete917
      @crystalitsasecrete917 3 ปีที่แล้ว +1

      great idea!

    • @scruffy281
      @scruffy281 ปีที่แล้ว

      I was going to try this dough with a "choyote" fried apple pies!

  • @ntur117
    @ntur117 3 ปีที่แล้ว +22

    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!

  • @mayramagriz4599
    @mayramagriz4599 3 ปีที่แล้ว +42

    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.

    • @HighfalutinLowCarb
      @HighfalutinLowCarb  3 ปีที่แล้ว +5

      It’s well worth the bit of time it takes. Thanks for the kind words of support, Mayra! ❤️❤️

  • @texasgrannieof2
    @texasgrannieof2 3 ปีที่แล้ว +12

    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. 👍🏼💝

  • @mariamunoz3531
    @mariamunoz3531 3 ปีที่แล้ว +31

    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 😀

    • @HighfalutinLowCarb
      @HighfalutinLowCarb  3 ปีที่แล้ว +5

      Thank you, Maria! That means the world to hear. ❤️🙂

  • @andriagoneketo9784
    @andriagoneketo9784 3 ปีที่แล้ว +24

    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.

    • @annette2687
      @annette2687 3 ปีที่แล้ว

      SO true!

    • @virginiacannon2023
      @virginiacannon2023 3 ปีที่แล้ว

      Indeed! You need the very slight sugar amount to enhance the flavor. The citrus also elevates the flavor.

    • @PrincessV444
      @PrincessV444 ปีที่แล้ว

      Sugar also cutes the sour taste of the vinegar right?

  • @tickytootoo453
    @tickytootoo453 3 ปีที่แล้ว +16

    Oh yes as soon as I saw that sparkle in your eyes I knew ya loved it!! Ty for all your hard work!!🙏💓🙏

  • @louisebrandt5333
    @louisebrandt5333 3 ปีที่แล้ว +8

    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.

  • @marcellecostanza1777
    @marcellecostanza1777 3 ปีที่แล้ว +10

    OMG I am SOOO with you on NOT liking olives "IN THINGS"...Wes, you are my HERO!!!

  • @nadiacusan3799
    @nadiacusan3799 3 ปีที่แล้ว +13

    this is the best low carb youtube channel love most of the foods that you test

  • @JacquieRogersBooks
    @JacquieRogersBooks 3 ปีที่แล้ว +11

    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.

  • @michellemaric708
    @michellemaric708 3 ปีที่แล้ว +8

    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.

    • @pinacozza838
      @pinacozza838 3 ปีที่แล้ว +1

      I love your idea of using zucchini did you sauté it first

    • @michellemaric708
      @michellemaric708 3 ปีที่แล้ว +2

      @@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

  • @teresaandrews4996
    @teresaandrews4996 3 ปีที่แล้ว +4

    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.

  • @pamelakaliher5716
    @pamelakaliher5716 3 ปีที่แล้ว +7

    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

  • @EVEspinosa79
    @EVEspinosa79 3 ปีที่แล้ว +2

    Oh also, if you have a pataconera/tortilla press it makes the whole process super easy if you use parchment paper.

  • @teamsantiago_nj
    @teamsantiago_nj 2 ปีที่แล้ว +1

    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.

  • @tammyschaubhut
    @tammyschaubhut 3 ปีที่แล้ว +9

    Wes you crack me up walking away with that empanada!🤣 I am going to use gnom gnom pie crust recipe and make crawfish pies.

  • @internziko
    @internziko 17 วันที่ผ่านมา

    "What you gonna do with that in your recipe? ... Not have a good time, that's what you're gonna do with it!"
    You're adorable, Wes. Lol

  • @jonwilliams976
    @jonwilliams976 3 ปีที่แล้ว +8

    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!

  • @dubar270
    @dubar270 3 ปีที่แล้ว +3

    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.

  • @mariamunoz3531
    @mariamunoz3531 3 ปีที่แล้ว +5

    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!

  • @joemarx9441
    @joemarx9441 3 ปีที่แล้ว +4

    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!

  • @jessicacolon5265
    @jessicacolon5265 3 ปีที่แล้ว +3

    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.

  • @ntur117
    @ntur117 3 ปีที่แล้ว +6

    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!

  • @StephanieJoRountree
    @StephanieJoRountree 3 ปีที่แล้ว +6

    Like you, I take the best of each recipe to make my own combos.

  • @mayraramos1032
    @mayraramos1032 3 ปีที่แล้ว +2

    Am I the only one liking the video within the 1st 5 seconds? Amazing video...empanadas for the win!!!

  • @tth740
    @tth740 3 ปีที่แล้ว

    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.

  • @Tisamiru
    @Tisamiru 3 ปีที่แล้ว +3

    The first time I made a low carb strawberry pie I used the gnom gnom pie crust, did not disappoint 🥰

  • @ironfeige5517
    @ironfeige5517 3 ปีที่แล้ว +5

    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.

    • @HighfalutinLowCarb
      @HighfalutinLowCarb  3 ปีที่แล้ว +4

      I’ve been meaning to! And people in her comments said they use a plastic empanada press/cutter with good results, too!

    • @michellebrown1950
      @michellebrown1950 3 ปีที่แล้ว +3

      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.

    • @ironfeige5517
      @ironfeige5517 3 ปีที่แล้ว

      @@michellebrown1950 ty. I'll try those Tortillias.

    • @thedajune956
      @thedajune956 3 ปีที่แล้ว +6

      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.

  • @karenlatham4053
    @karenlatham4053 3 ปีที่แล้ว +4

    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.

  • @alexandrazivanas969
    @alexandrazivanas969 2 ปีที่แล้ว +1

    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!!!

  • @normahuesmann3794
    @normahuesmann3794 3 ปีที่แล้ว +1

    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.

  • @Paula-po9kx
    @Paula-po9kx 3 ปีที่แล้ว +3

    Thank you Wes. Yeap I’d have to go with Grom-Grom recipe, the onions, peppers and spices makes the best filling.

    • @Paula-po9kx
      @Paula-po9kx 3 ปีที่แล้ว +1

      @@SewWhittle thank you, your quick. I noticed it after I had posted it and went back and corrected it!!

  • @CherLynP
    @CherLynP 3 ปีที่แล้ว +2

    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! :)

  • @irishdaisy1628
    @irishdaisy1628 3 ปีที่แล้ว +2

    Awesome! Thanks, we were looking for a great 'hot pocket' dough.

  • @laprofessora64
    @laprofessora64 3 ปีที่แล้ว +1

    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!!

  • @maryr7256
    @maryr7256 2 ปีที่แล้ว +2

    I a lot of time take different recipes and put them together to make my own version!!!

  • @TrinaFlynn
    @TrinaFlynn 3 ปีที่แล้ว +1

    (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!

  • @que_sera_sarah
    @que_sera_sarah 3 ปีที่แล้ว +2

    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. 🤔🤗

    • @cherylkelly7172
      @cherylkelly7172 3 ปีที่แล้ว

      Now you’ve got me thinking. I wonder if this would be a good deal for kolaches.

  • @marymaryquitecontrary9765
    @marymaryquitecontrary9765 3 ปีที่แล้ว +6

    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...

  • @1heart4Jesus
    @1heart4Jesus ปีที่แล้ว

    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.

  • @EVEspinosa79
    @EVEspinosa79 3 ปีที่แล้ว +1

    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.

  • @evelynvollmer6879
    @evelynvollmer6879 3 ปีที่แล้ว +1

    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.

  • @MsArana
    @MsArana 3 ปีที่แล้ว +1

    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
      @HighfalutinLowCarb  3 ปีที่แล้ว +1

      That’s a great tip! Thanks for sharing, Roxanne! 👍🏻🙂

    • @MsArana
      @MsArana 3 ปีที่แล้ว

      @@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.

  • @lynne8056
    @lynne8056 3 ปีที่แล้ว +3

    Looks delish! Wondering how they would turn out in an air fryer though...

  • @libertygal
    @libertygal 3 ปีที่แล้ว +1

    What books do you have behind you on your counter? Maybe you can make a video with keto book recommendations.

  • @ketokarbs3671
    @ketokarbs3671 3 ปีที่แล้ว +2

    I'm going to make the gnom gnom one
    But I will make 4 huge ones🤔I done want to fiddle with circles.....
    I'll use a tortilla press and it will save time and fustration☺
    P.s
    Urs turned out gorgeous -)

  • @deborah2592
    @deborah2592 3 ปีที่แล้ว

    *** 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.

  • @bfl7845
    @bfl7845 3 ปีที่แล้ว +9

    I wonder if dividing (I am a real digital scale addict) and using a tortilla press might work?

    • @donnabeach1250
      @donnabeach1250 3 ปีที่แล้ว +2

      I have used a tortilla press and it works great.

    • @cherylkelly7172
      @cherylkelly7172 3 ปีที่แล้ว +2

      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.

  • @lelandrogers1078
    @lelandrogers1078 3 ปีที่แล้ว +1

    I made some keto biscuits today and like a good keto cook I sifted my almond flour.

  • @virginiacannon2023
    @virginiacannon2023 3 ปีที่แล้ว

    I definitely agree that the 2nd recipe needed to increase spice amount. I am going to try these for my husband.

  • @ursuladozier3296
    @ursuladozier3296 3 ปีที่แล้ว +1

    Yeah let’s get to cooking with Wes!!!!

  • @ClaudinedeVogel
    @ClaudinedeVogel 3 ปีที่แล้ว

    You are a gift to the Keto world, I am so glad I found your channel!

  • @cindydemanche3839
    @cindydemanche3839 3 ปีที่แล้ว +1

    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.

  • @agolfiend
    @agolfiend 2 ปีที่แล้ว

    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!

  • @Kim-is3tk
    @Kim-is3tk 3 ปีที่แล้ว +1

    Lmao...I love that look you get when it's yummy...makes me giggle so much! 😄😄😄

  • @rosaviolillo9564
    @rosaviolillo9564 3 ปีที่แล้ว

    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 😊

  • @Livealohahawaii
    @Livealohahawaii 3 ปีที่แล้ว

    Gnom gnom has fabulous recipes.. one of the best creators I’ve found.

  • @mildrednieves5106
    @mildrednieves5106 3 ปีที่แล้ว +1

    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!

  • @vanessabarnett644
    @vanessabarnett644 3 ปีที่แล้ว

    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

  • @cherylkelly7172
    @cherylkelly7172 3 ปีที่แล้ว +2

    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.

  • @sofializzy4519
    @sofializzy4519 2 ปีที่แล้ว

    Lol - yes I knew by the look on your face but then you walked off with it! New level of YUM! LOL!

  • @cosmicgirl9539
    @cosmicgirl9539 2 ปีที่แล้ว +1

    I dont usually comment on videos, but I really really love your content, could you do a video on puffed/phyllo dough keto recepie?

  • @sheilalamar2801
    @sheilalamar2801 3 ปีที่แล้ว

    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 😃

  • @TheAngelin2000
    @TheAngelin2000 3 ปีที่แล้ว +5

    i stop making a year ago i miss it. now I'm going to try this one. i tell you if its taste like . I'm the expert.

  • @williewiner4161
    @williewiner4161 3 ปีที่แล้ว

    Soooooo over the moon about empanadas ! So will be trying out these recipes!! Thanks

  • @lydiacasares1182
    @lydiacasares1182 3 ปีที่แล้ว +1

    So happy to see you, Wes! Love Ya! God bless

  • @heatherroper2108
    @heatherroper2108 3 ปีที่แล้ว +1

    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!

  • @groovyhippiechick
    @groovyhippiechick 3 ปีที่แล้ว

    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.

  • @KetoCookbooksCorner
    @KetoCookbooksCorner ปีที่แล้ว +1

    *This looks so good. Will definitely try this* 🤩

  • @scruffy281
    @scruffy281 ปีที่แล้ว

    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!

  • @johntyy88
    @johntyy88 3 ปีที่แล้ว +1

    Can’t wait to try the first dough with calzones and all the other possibilities!

  • @BladeSkier1974
    @BladeSkier1974 3 ปีที่แล้ว

    Wow, you weren’t lying... that Gnom-Gnom dough is a nightmare to work with.

  • @deanablythe9394
    @deanablythe9394 3 ปีที่แล้ว

    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.

  • @CNickiS2
    @CNickiS2 3 ปีที่แล้ว

    Her dough is my go to for pies. Absolutely fabulous, and just like regular pie crust.

  • @hollylamb7416
    @hollylamb7416 3 ปีที่แล้ว +1

    I will have to try the Gnom Gnom recipe. Thanks Wes!

  • @crystalitsasecrete917
    @crystalitsasecrete917 3 ปีที่แล้ว

    Oh dear so much work. I laughed when Wesley went off camera to finish the gnom gnom version. Another great battle.

  • @guidedmisselsn1not
    @guidedmisselsn1not 2 ปีที่แล้ว +1

    Wes, can you find some recipes for the famous greek spinach and feta pies?

  • @suhsanuk1399
    @suhsanuk1399 3 ปีที่แล้ว

    I love your videos! I use silicon baking sheets with the dough between them and it works a treat.

    • @dianehall5345
      @dianehall5345 3 ปีที่แล้ว

      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!

  • @johnharding9792
    @johnharding9792 2 ปีที่แล้ว

    I went to the Gnom Gnom page for the recipe. For the pie crust it said watch the video. The video wouldn't play. Lots of verbage, lots of pictures, no recipe. So I'm grateful to you for the only demonstration I'm going to get. One thing though that puzzles me about almost all these TH-cam baking recipes is that they never state which oven mode is used. But some of the recipes recommend rotating at half time, so I imagine that that means using what in the UK we call fan oven mode. That has important implications for oven temperature, of course. Can anyone tell me if I'm right about this? Is the fan used by default by American cooks?

  • @musicaflowerchild5540
    @musicaflowerchild5540 3 ปีที่แล้ว +1

    If you substitute the coconut flour with a mixture of pea protein powder and blanched almond flour, the bread would be more breadlike. I don't like having to spend the rest of the day getting the little coconut beads out of my teeth. LOL. But THANKS Wes. I'ma try this.

    • @HighfalutinLowCarb
      @HighfalutinLowCarb  3 ปีที่แล้ว +1

      Ummmm, what kind of coconut flour are you using? LOL. I have NEVER had “coconut beads” in any sort of coconut flour I have EVER used. It’s super light and fluffy. MUCH softer and fluffier than almond flour. Are you making your own? I’m very curious about this! I have never heard anyone have this issue in my life. LOL

  • @TraveisaBlue
    @TraveisaBlue 2 ปีที่แล้ว

    Thank you for all your hard work.

  • @bigbertha4080
    @bigbertha4080 3 ปีที่แล้ว +1

    There is a youtuber that has a recipe for tuna empanada.... the dough is decent....but she fries hers.
    It is a modfied fathead style dough.
    TH-camr is My Low Carb Recipes Journey.

  • @traceypowers4341
    @traceypowers4341 3 ปีที่แล้ว

    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!

  • @arlenewickman493
    @arlenewickman493 3 ปีที่แล้ว +1

    I love your comparisons. It helps me immensely 😁

  • @taroblaser3153
    @taroblaser3153 3 ปีที่แล้ว

    Thank you for your video. I’m a vegetarian who has followed you for years. I’m not going to add meat but I can imagine using these doughs for a spring roll or vegetarian pierogi.

  • @alisonh8212
    @alisonh8212 ปีที่แล้ว

    Is the Thrive Market deal still in effect?? Thanks so much for all you do..Your channel is awesome to watch !!!

  • @marciaricksgers2018
    @marciaricksgers2018 3 ปีที่แล้ว +1

    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!

    • @CherLynP
      @CherLynP 3 ปีที่แล้ว +1

      Gnom-Gnom's recipe makes awesome galettes!

    • @marciaricksgers2018
      @marciaricksgers2018 3 ปีที่แล้ว

      @@CherLynP thanks!!! I’ll get some strawberries at the store today!!

  • @ptarlow7708
    @ptarlow7708 3 ปีที่แล้ว +1

    Great explanations. Can’t wait to try.

  • @belizeguy
    @belizeguy 3 ปีที่แล้ว

    Hubby saw this first, so I am headed to the kitchen to make em! Thanks

  • @doramather4729
    @doramather4729 3 ปีที่แล้ว

    Empanadas are also made and eaten in Mexico, sweet and savory.

  • @lamoon1525
    @lamoon1525 3 ปีที่แล้ว

    Being from southern NM, we eat a lot of Mexican & TexMex foods. I am so excited to try both these. Thank you! I absolutely take the best of any recipe and make it for me :)

  • @susankando9320
    @susankando9320 3 ปีที่แล้ว

    gnom gnom's pumpkin pie recipe is the bomb..... best pumpkin pie!! The pie crust is amazing

    • @susankando9320
      @susankando9320 3 ปีที่แล้ว

      I want to try her pop tart recipe with the dough

  • @MadMensDen
    @MadMensDen 2 ปีที่แล้ว

    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!

  • @catherineg8820
    @catherineg8820 3 ปีที่แล้ว

    Starting my day with a Highfalutin’ video is the BEST! Wes thank you for all you do!