Dairy-Free Empanada de Carne
Indulge in the irresistible flavors of Dairy-Free Empanada de Carne, a recipe that combines a perfectly flaky olive oil-based dough with a savory, spiced ground beef filling. Made without dairy but full of bold, comforting flavors, these empanadas are packed with sautéed onions, peppers, garlic, and a medley of seasonings like paprika and cumin, complemented by the briny tang of sliced green olives. Whether baked to golden perfection or fried for a crispy, golden crust, these empanadas make a crowd-pleasing option for meals, snacks, or gatherings. With easy-to-follow steps and simple pantry staples, this recipe ensures a satisfying and allergy-friendly twist on a classic Latin favorite. Perfect for dinner parties or meal prepping, these dairy-free delights are as versatile as they are delicious.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 cup olive oil
- 0.75 cup cold water
- 1 pound ground beef
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup green olives, sliced
- 1 large egg (optional for sealing)
- 2 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, combine 3.5 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt.
Gradually add 0.5 cup olive oil and mix until the mixture resembles coarse crumbs.
Slowly add 0.75 cup cold water and mix until the dough comes together. Knead the dough on a floured surface until smooth.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
While the dough rests, prepare the filling. In a large skillet over medium heat, cook 1 pound of ground beef until browned. Drain any excess fat.
Add the diced medium yellow onion, diced green bell pepper, and 3 minced garlic cloves to the beef. Stir and cook until the vegetables are softened.
Stir in 2 teaspoons paprika, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Cook for another 2 minutes.
Add 2 tablespoons tomato paste, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Stir until well combined.
Remove from heat and stir in 0.5 cup sliced green olives. Allow the filling to cool slightly.
Preheat the oven to 400°F (if baking, not frying) or heat 2 cups of vegetable oil in a frying pan over medium heat.
Divide the dough into 12 portions. Roll each piece into a circle about 5 inches in diameter.
Place a generous spoonful of the filling in the center of the dough circle.
Fold the dough over the filling to form a half-moon shape. Press the edges together and seal using a fork. Optionally, brush the edge with a beaten egg for sealing.
If baking, place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.
If frying, carefully place a few empanadas in the hot oil and fry for 3-4 minutes on each side until golden brown. Drain on paper towels.
Serve warm. Enjoy your Dairy-Free Empanada de Carne!
Nutrition Facts
Calories |
7992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 691.7 g | 887% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 6345 mg | 276% | |
| Total Carbohydrate | 367.8 g | 134% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 15.9 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 324 mg | 25% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 2625 mg | 56% | |
*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.
