Dairy-Free Classic Empanadas
Indulge in the irresistible flavors of these Dairy-Free Classic Empanadas, a crowd-pleasing recipe that marries a flaky homemade dough with a savory ground beef filling. Perfectly seasoned with cumin, paprika, and oregano, the filling is enhanced with the sweetness of sautéed onions and green bell peppers, the richness of tomato paste, and the tangy bite of sliced green olives. This dairy-free twist on the traditional empanada uses olive oil for the dough, creating a tender yet robust crust ideal for encasing the hearty filling. Fried to golden perfection, these empanadas are wonderfully crisp on the outside and rich with flavor inside. Quick to make in just under an hour and yielding 12 servings, this recipe is perfect for a family dinner, game-day snack, or festive gathering. Serve warm and watch them disappear!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup olive oil
- 1 teaspoon salt
- 1 cup cold water
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 3 large garlic cloves, minced
- 0.5 cup green bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon oregano
- 2 tablespoons tomato paste
- 0.25 cup green olives, sliced
- 0.25 teaspoon black pepper
- 1 cup vegetable oil, for frying
Instructions
In a large bowl, combine the flour and salt. Pour in the olive oil and cold water gradually, mixing with your hands until you form a dough. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 15 minutes.
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add the chopped onion, minced garlic, and diced green bell pepper to the beef. Cook for approximately 5 minutes until the vegetables soften.
Stir in the cumin, paprika, oregano, and black pepper. Add the tomato paste and mix well to combine all the ingredients evenly.
Add the sliced green olives to the mixture, stir, and let it cook for another 2 minutes. Remove from heat and let cool slightly.
Preheat enough vegetable oil in a frying pan over medium-high heat for frying.
Divide the dough into 12 equal pieces. Roll each piece into a ball and then flatten into roughly 5-inch circles using a rolling pin.
Place a tablespoonful of the beef mixture in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, then crimp with a fork.
Carefully fry the empanadas in batches for 2-3 minutes on each side until golden brown and crisp.
Drain on paper towels and serve warm.
Nutrition Facts
Calories |
6739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 559.2 g | 717% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3222 mg | 140% | |
| Total Carbohydrate | 317.9 g | 116% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 12.6 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 271 mg | 21% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 1977 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.
