Dairy-Free Fried Empanadas
Discover the irresistible charm of dairy-free fried empanadas—crispy golden pockets filled with a mouthwatering blend of seasoned meat, tender black beans, and vibrant vegetables. This recipe features a flaky, plant-based dough enriched with melted coconut oil and spiced to perfection with cumin and paprika, ensuring bold flavor in every bite. Crafted entirely without dairy, these empanadas cater to dietary restrictions while maintaining delicious authenticity. Perfect as an appetizer, snack, or fun party dish, they are fried to a perfect crisp and served warm, making them ideal for satisfying cravings or impressing guests. Whether you’re creating comfort food at home or exploring new ways to enjoy Latin-inspired flavors, these dairy-free empanadas promise a delectable, inclusive treat.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 0.5 cup coconut oil, melted
- 0.75 cup warm water
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 2 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 pound ground beef or turkey
- 2 tablespoons tomato paste
- 1 cup black beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- vegetable oil, for frying
Instructions
In a large bowl, combine the flour, 1 teaspoon of salt, and baking powder.
Add the melted coconut oil to the flour mixture and mix until crumbly.
Gradually add warm water, mixing until a smooth dough forms. Knead the dough for about 5 minutes, then cover with a damp cloth and let it rest for 30 minutes.
In a skillet over medium heat, add olive oil. Add the chopped onion and diced red bell pepper, cooking until soft, about 5 minutes.
Stir in minced garlic, ground cumin, and paprika, and cook for an additional 2 minutes.
Add ground meat and cook until thoroughly browned, breaking it apart with a spoon. Stir in the tomato paste, black beans, 1 teaspoon of salt, and black pepper. Cook for another 5 minutes, then remove from heat to let it cool slightly.
Divide the dough into 12 equal pieces and roll each piece into a small ball.
On a floured surface, roll each dough ball into a circle about 6 inches in diameter.
Place about 2 tablespoons of the filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
In a deep fryer or a heavy-bottomed pan, heat vegetable oil to 350°F (175°C).
Fry the empanadas in batches until golden brown, about 4 minutes per side. Remove and drain on paper towels.
Serve warm and enjoy!
Nutrition Facts
Calories |
4095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.6 g | 314% | |
| Saturated Fat | 139.9 g | 700% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 5556 mg | 242% | |
| Total Carbohydrate | 346.4 g | 126% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 14.8 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 3126 mg | 66% | |
*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.
