Combine the crust ingredients in a food processor and pulse until smooth.
Roll out the dough between two pieces of greased parchment paper. Cut circles using a 2-inch circle. Reroll the extra dough and make more circles until it is all used up.
Stir together the cooked meat and seasonings.
Put a heaping teaspoon of meat filling on each circle. Fold in half and seal the edges with your fingers. Press lines into the edges with a fork.
Baked Empanadas:
Preheat oven to 400. Bake on a parchment-lined baking sheet for 12-15 minutes or until golden brown.
Fried Empanadas:
Heat oil of your choice to medium-high. Fry for 2-3 minutes per side.
Notes
Nutrition: these cute little empanadas have just 1 carb each. The nutrition facts are for 3 of them which come to 3.1 NET carbs.Substitutions: swap the pulled pork for chicken, ground beef, or ground turkey. To Reheat: cover with a paper towel and microwave until hot. They heat up quickly so don't warm for too long. To Freeze: lay on a baking sheet so they aren't touching. Flash freeze for 2 hours or so, then place in a food container. They will last 2-3 months in the freezer.