Hot pocket con espinacas y champiñones - keto

Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Hot pocket con espinacas y champiñones - keto. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook Hot pocket con espinacas y champiñones - keto using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Hot pocket con espinacas y champiñones - keto:

1. 3/4 de taza de mozzarella rallado
2. 1/3 taza harina de almendras o 1-2 cdas harina de coco
3. 1 clara de huevo
4. 1/2 cdita goma xantana
5. Relleno:
6. Ajo picado finamente
7. 1 cdita cebolla deshidratada
8. 1/2 taza espinacas
9. 3/4 taza champiñones en rodajas
10. 4 cdas queso crema

Steps to make to make Hot pocket con espinacas y champiñones - keto

1. Para relleno: fría el ajo y la cebolla y agregue los champiñones, cocínelos 2 minutos y agregue las espinacas y el queso crema, cocine 2 minutos más y reserve.
2. Prepare la masa: derrita la mozzarella rallada (en un horno de microondas o en la estufa a fuego lento) y agregue la harina de almendras, la clara y la goma. Revuelva hasta que la masa esté bien combinada.
3. Extienda la masa entre 2 hojas de papel pergamino (utilice una estera de silicona y un rodillo).
4. Coloque el relleno a lo largo del centro.
5. Doblar y sellar la masa. Haga algunos agujeros con un tenedor para liberar el vapor mientras se hornea.
6. Hornee a 350 F (convencional), o 300F (asistido por ventilador) durante 15-20 minutos o hasta que estén doradas y firmes al tacto.

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