Dairy-Free Empanada Beef
Savor the rich and comforting flavors of Dairy-Free Empanada Beef, a delightful twist on a classic dish. These golden, hand-held pastries are filled with a zesty mixture of seasoned ground beef, tender red bell peppers, and tangy green olives, all enveloped in a flaky, dairy-free empanada dough. Perfectly spiced with cumin, paprika, and oregano, this recipe delivers bold Latin-inspired flavors without the need for dairy. With a crispy baked crust and an irresistibly savory filling, these empanadas are perfect for appetizers, snacks, or a satisfying main dish. Quick to assemble and oven-baked to perfection, they offer a dairy-free alternative that doesn't compromise on taste or texture. Serve these crowd-pleasing treats fresh from the oven and pair them with your favorite dipping sauce for a deliciously wholesome experience.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 500 grams Ground beef
- 1 small Red bell pepper, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Green olives, pitted and chopped
- 20 discs Empanada dough, dairy-free (store-bought or homemade)
- 2 tablespoons Water
Instructions
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, stirring occasionally, until the beef is browned, approximately 8-10 minutes.
Add the chopped red bell pepper, cumin, paprika, and oregano. Stir to combine and let cook for another 5 minutes until the peppers soften.
Stir in the tomato paste, salt, and black pepper, mixing thoroughly. Cook for an additional 2-3 minutes.
Remove the pan from the heat and mix in the chopped green olives. Allow the mixture to cool slightly.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place an empanada dough disc on a flat surface and add about 2 tablespoons of the beef filling to the center of the disc.
Moisten the edges of the dough with a little water, fold the disc in half to enclose the filling, and press the edges together to seal. Use a fork to crimp the edges.
Place the empanada on the prepared baking sheet. Repeat with the remaining dough discs and filling.
Brush the tops of the empanadas with a little water to assist with browning.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 5750 mg | 250% | |
| Total Carbohydrate | 271.4 g | 99% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 26.4 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 373 mg | 29% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2115 mg | 45% | |
*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.
