Dairy-Free Beef Empanadas
Perfectly flaky and packed with bold, savory flavors, these Dairy-Free Beef Empanadas offer a delightful twist on a classic recipe. Made with a tender, homemade dough and a spiced beef filling featuring cumin, paprika, oregano, and tangy green olives, this recipe guarantees a satisfying bite every time. Completely dairy-free, the empanadas are brushed with egg wash for a golden crust and baked to perfection, making them a healthier alternative to fried options. Whether you're hosting a gathering, planning meal prep, or indulging in a handheld snack, these empanadas are the ultimate combination of convenience and flavor. Ready in just under an hour and yielding up to 12 servings, this recipe is a must-try for fans of Latin-inspired cuisine.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 0.75 cup Vegetable oil
- 0.5 cup Cold water
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 2 tablespoons Tomato paste
- 0.5 cup Beef broth
- 0.25 cup Green olives, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg, beaten (for egg wash)
Instructions
In a large bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder.
Add 0.75 cup of vegetable oil and mix with a fork until the mixture resembles coarse crumbs.
Gradually add 0.5 cup of cold water, mixing with your hands until the dough comes together. If the dough is too dry, add more water a tablespoon at a time.
Knead the dough a few times on a lightly floured surface until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, heat a skillet over medium heat and cook 1 pound of ground beef until browned, about 5-7 minutes.
Add 1 finely chopped onion and 3 minced garlic cloves to the beef and cook until the onion is translucent.
Season with 1 teaspoon cumin, 1 teaspoon paprika, and 1 teaspoon oregano. Stir well.
Add 2 tablespoons tomato paste and 0.5 cup beef broth to the beef mixture, and simmer for about 5 minutes until the mixture thickens.
Stir in 0.25 cup chopped green olives and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Remove from heat and let cool.
Preheat your oven to 375°F (190°C).
Roll the chilled dough out on a floured surface to about 1/8 inch thick and cut into 4-5 inch circles.
Place 1-2 tablespoons of the beef filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
Place the empanadas on a baking sheet lined with parchment paper.
Brush the tops of the empanadas with a beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
3925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.6 g | 326% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 5792 mg | 252% | |
| Total Carbohydrate | 304.0 g | 111% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 10.0 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 264 mg | 20% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2245 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
