Dairy-Free Classic Beef Empanadas
Savor the irresistible flavors of Dairy-Free Classic Beef Empanadas—an easy-to-make, crowd-pleasing dish perfect for any occasion! These golden-brown hand pies feature a flaky, dairy-free crust made from all-purpose flour and vegetable shortening, paired with a savory, spiced beef filling. Enhanced with aromatic cumin, paprika, and oregano, the filling bursts with the sweetness of red bell peppers, the briny tang of green olives, and the richness of hard-boiled eggs. Finished with a soy milk glaze for a beautifully crisp texture, these empanadas are baked to perfection. Whether served as an appetizer, snack, or main dish, this recipe showcases bold flavors, satisfying textures, and allergy-friendly versatility that everyone will love.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup vegetable shortening
- 0.75 cup cold water
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 red bell pepper, finely chopped
- 0.33 cup green olives, sliced
- 1 hard-boiled egg, chopped
- 2 tablespoons soy milk (for brushing)
Instructions
In a large bowl, combine flour, salt, and baking powder. Add the vegetable shortening and mix until the mixture resembles coarse crumbs.
Slowly add cold water, a little at a time, mixing until a dough forms. Knead the dough gently on a floured surface until smooth. Wrap the dough in plastic wrap and chill for 30 minutes.
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned, about 5-7 minutes.
Stir in ground cumin, paprika, oregano, salt, and pepper. Mix well to combine.
Add the chopped red bell pepper, sliced green olives, and chopped hard-boiled egg. Cook for an additional 3-4 minutes. Remove from heat and allow the filling to cool slightly.
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out circles of dough using a 4-5 inch round cutter.
Place a heaping tablespoon of the beef filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges together and use a fork to seal the edges securely.
Place the empanadas on a baking sheet lined with parchment paper. Brush each empanada with soy milk to promote browning.
Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown and crispy.
Let them cool for a few minutes before serving.
Nutrition Facts
Calories |
4976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.2 g | 473% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 6823 mg | 297% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 9.8 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 348 mg | 27% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 1964 mg | 42% | |
*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.
