For the dough for the Argentinian empanadas:
500 gr. almond flour
1 egg yolk
60 gr. butter
½ teaspoon erythritol
1 tablespoon oil
120 ml almond milk
salt to taste
For the filling of Argentinian empanadas:
300 grams of thick minced meat, ideally cut with a knife
1 medium onion chopped
2 boiled eggs chopped
2 tablespoons sliced pitted green olives
½ teaspoon ground cumin
20 grams of raisins
1 pinch erythritol
1 pinch of salt
1 pinch of pepper
chopped parsley
2 tablespoons of oil
1 scrambled egg

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