Step 1Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Chop the onion and garlic. Heat the ghee in a non stick or cast iron pan on a medium heat.
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Step 1Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Chop the onion and garlic. Heat the ghee in a non stick or cast iron pan on a medium heat.
Step 2Add the onion and fry for 2 minutes until soft. Add the garlic for a further 30 seconds. Add the beef and cook for approximately 5 more minutes until cooked through, breaking the mince up with a spatular until fine.
Step 3Add the chilli, coconut aminos, sriracha and season to taste. Stir through the spinach, cooking for 1 - 2 minutes until wilted. Turn off the heat and place to one side.
Step 4Melt the mozzarella in a microwave for about 60 seconds until the mozzarella melts. Add the almond flour and mix to combine to form a dough.
Step 5Roll between two sheets of greaseproof paper or one sheet and a silicone mat.
Step 6Place the chilli beef mixture in the centre and fold to seal the dough.
Step 7Careful prick or slice a few air holes in the top.
Step 8Place on a greaseproof lined baking tray and bake in the oven for 15 - 20 minutes until golden.
Step 9Best served fresh - enjoy!
Step 10The pockets can be frozen for 2 months and then placed in the oven to reheat.