Add your dry ingredients to a food processor and grind until everything is a fine powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)

Next add in chunks of butter (roughly chopped, doesn't have to perfect) and pulse a few times until the butter chunks are a bit smaller and coated with flour but still visible. (again doesn't have to be perfect, if you don't have a food processor, just chop the chunks ~1/8th of an inch thick and and stir them into your dry ingredients).

Dump this mixture into a bowl and add your cold water and egg white. Mix with a spoon until a rough dough forms.

Press the dough together and knead it a few times until it starts to stick together (you don't want the butter chunks blended in but you also want the dough to hold together without crumbling and have a smoother surface).

Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.

Next unwrap your dough and roll it out flat between two sheets of parchment paper. (Flour your parchment and rolling pin lightly with coconut flour, repeat this whenever needed, alternatively for the vital wheat gluten version you can use that to flour your surface)

Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don't worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don't want your butter to melt).

After you've rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.Keto Pastry Dough After Rolling and Folding 4-5 Times

Pre-heat your oven to 400*F.

Roll the dough out again, it will be a bit thick at this point. I usually cut the dough in half and place half, wrapped, back in the fridge so I only have to work with one piece at a time. This makes rolling it thin much easier!

Next, cut circles of dough using a large mug. Punch it down and twist to make an even cut. Place the cut-outs on a baking sheet lined with parchment paper. Repeat this process with the other half of your dough in the fridge and then taking the scraps of your dough and rolling them out again to make more circles.

Place a small amount of mozzarella, parmesan and sauce in the middle of each circle and then take one half of the circle and fold it in half. Press down the edges with your fingers first then use a fork and do the same.

Cut 3 very small slits into the top of each pocket to let the air escape. Brush them with an egg wash (optional, just 1 egg mixed whisked with 1 tbsp water) and bake them for 18-22min or until they are browned and crispy. (Note: my oven typically takes longer than the average oven and mine baked for 21min)

Serve them hot with extra pasta or pizza sauce for dipping! (They are also great with ranch dip...) Enjoy!