• Preheat the oven to 220C/425F degrees. Line two baking sheets with parchment paper.

Make the Empanada Dough

• In a large bowl, add the mozzarella and cream cheese. Place in the microwave for 2 minutes.
• Remove the bowl and stir the melted cheese mixture.
• Add the almond flour, lupin flour and baking powder and mix into the cheese.
• Add the eggs and work the mixture into a dough.
• Roll out the dough in between two layers of parchment paper to about ¼ inch thick.
• Using either a 4 inch ramekin dish or bowl, cut out circular shapes.

Make the Filling

• Place the TVP in a medium bowl and pour the boiling water over. Stir through and let sit for 5 minutes to rehydrate.
• In a large pan or skillet heat the oil on a medium heat and cook the onion for 5 - 8 minutes until soft.
• Add the TVP and spices and stir throughly. Spoon in the chipotle salsa and mix well.
• Cook for about 10 minutes, stirring occasionally. Taste and adjust the seasoning or add salt and pepper.

Assembly

• Spoon a tablespoon or two of the filling on half of the Fathead circles.
• Fold the circles over and seal the edges. Use a fork to seal the edges and leave a pattern (can be optional)
• Place the empanadas on the baking sheets.
• Brush with an egg wash.
• Bake for 20 minutes until golden brown.
• Eat and enjoy!