2 Tablespoons Nando’s PERi-PERi sauce, flavor of your choice
1 Teaspoon smoked paprika
2 Teaspoons ground cumin
2 Teaspoons ground cilantro
6 oz Mozarella, shredded
3 oz Almond flour
3 Tablespoons cream cheese
1 Egg large
Second egg for egg wash
Pinch of salt
For the mince, in a non-stick pan, brown the onion and the mince over a medium high heat. Use a wooden spoon to break the mince apart.
When the mince is brown, add the PERi-PERi and spices and stir through. Cook on a medium low heat for 10 minutes.
Stir through the diced red pepper and remove from the heat. Allow to cool completely before using with the dough.
For the dough, place the mozzarella, almond flour and cream cheese in a microwavable bowl. Microwave on high for 1 minute, then stir and microwave for another 30 seconds.
Stir in the egg and salt
Roll out the dough between 2 sheets of parchment paper to about 1/8 inches thick.
Peel back the first layer of paper and use a cutter or mug to cut circles out of the dough. You may need to re-roll to get 10 circles. If the dough gets difficult to work with, you can microwave it for 20-30 seconds again before re-rolling.
Add a teaspoon of filling to one half of the circle, then gently fold over the dough and press the edges with a fork to seal.
Use a pastry brush and paint the top of each pastry with some beaten egg for a golden finish.
Line a baking tray with parchment paper and bake at 350℉ for 20-25 minutes, or until golden brown and crispy. Don’t forget the PERi-PERi for dipping!