Fried Keto Hand Pies with Cabbage and Egg

Warm Cream cheese (85 g) in a pan over low heat, add Mozzarella (65 g), and stir until melted. Measure Egg (150 g): mix 50 g with Almond flour (100 g) and Psyllium (15 g), then fold in the cheese mixture and part of Olive oil (70 g), about 20 g, to make a firm dough.

Wrap the dough and chill it for 20 minutes. Shred Cabbage (150 g) and boil it for 8 minutes; hard-boil the remaining egg, then chop and mix with the cabbage, salt, and pepper.

Roll the dough between two sheets of parchment, cut 11-12 cm circles, add the filling to one half, and seal the edges. Fry the hand pies in the remaining olive oil on both sides until golden.