Zoe Bingley Pullins low-carb mushroom empanadas [Video]

Is there anything better than a crispy empanada fresh from the oven? Zoe Bingley Pullin’s lower-carb version is a deliciously moreish must-try.

This week, in the Get Nourished kitchen, nutritionist Zoe Bingley-Pullin whips up some aromatic mushroom empanadas.

To keep them a little lighter and lower in carbs, she’s swapped buttery pastry for Mountain Bread wraps, and meat for mushrooms.

This also means you can whip them up in a flash; no kneading required.

They’re still perfectly crispy and packed with gorgeous flavour (and vitamin D thanks to the mushrooms) but take half the time to make.

Simply serve with your favourite dipping sauce and enjoy.

Zoe Bingley-Pullin’s moreish low-carb mushroom empanadas

Ingredients:

• 1 tbsp extra virgin olive oil, plus extra for brushing
• 2 garlic cloves, finely chopped
• 2 tsp ginger, finely grated
• 500 g button mushrooms, diced
• 3 spring onions, finely sliced
• ½ bunch coriander, chopped
• ¼ cup water or vegetable stock
• ½ tbsp Rendang Curry paste
• 1 kaffir lime leaf, torn
• 1 long red chilli, chopped
• …