2 Ingredients Keto Irish Shrimps Pastry Turnovers#SundayFunday

These are super delicious and easy to make. No fat head dough and yet crisp.

Makes 5

2½ Tablespoons Hung Curd/Greek Yogurt
¼ Teaspoon Xanthan Gum
1/8 Teaspoon Salt
¾ Cup + 1 Tablespoon Almond Flour
For The Filling
200 Grams Cleaned Shrimps/Prawns
1 Tablespoon Salted Butter
⅓ Cup Irish whiskey - I used Bushmills
2 Tablespoons Heavy Cream
2 Tablespoon Finely Chopped Colored Bell Peppers
2 Tablespoon Finely Chopped Onion
Chopped Chives or Scallion Greens
Salt, Black pepper & Cayenne powder to taste
2 Tablespoons Heaped Grated cheese
For The Filling
In a large metal saucepan over medium-high heat, melt butter.
Add shrimp and season with salt, pepper, cayenne and paprika.
Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate. Chop it in tiny pieces and keep aside.
In the same pan add the onion and sauté until soft and translucent, then add the colored bell peppers and sauté for a minute. Gently add whiskey to pan, bring this to a boil. Then switch on the flame add cream and simmer for 3-5 minutes or until it thickens and all the the mixture is dry. Add seafood back into saucepan and toss to coat. Top with a sprinkling of chopped chives or scallion greens. Keep aside to cool the filling is ready.
For The Dough
In a bowl add the hung curd, xanthan gum and salt, mix well. Keep adding the almond flour little at a time to make a nice dough ( the amount almond flour added to make a dough will depend on the how thick the hung curd is). When you get a nice soft dough. Cover with a cling wrap and let is rest for 10 minutes in the refrigerator.
Roll the dough between two sheets of parchment paper dusted with little almond flour to a medium thick circle. 
Cut small circles from the dough using a bowl or a cookie cutter. 
Place a tablespoon of the filling in one side of the circle. Lightly brush the edges with water and close the pastry to form a empanada. 
Trim the edges with a pizza cutter. Like wise make the rest, re rolling the left over dough.
Place all the turnovers/empanadas it in a lined baking tray with a silicon mat. As your can see the last one is made from a leftover dough and patched to make a turnover. This dough is so forgiving, you patch up any crack. Prick the top with a fork. Refrigerate it for 15 minutes.
In the meantime preheat the oven 180°C. Bake the turnovers/empanadas for 10 to 15 minutes or until the edges start to brown. 
Cool them on wire rack. 
Enjoy when warm!! 
Labels: Keto, Almond Flour, Yogurt, Irish, Sunday Funday, Breakfast, Snack, Alcohol, International Cuisine, Empanadas
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Sneha, I am so intrigued by this recipe. It sounds lovely...and I love the use of whiskey! Faith, Hope, Love, & Luck - Colleen

  2. The almond flour and xanthan gum combo sounds interesting. Love the inclusion of whiskey.