Low Fat Classic Beef Empanadas
Indulge in guilt-free comfort food with these *Low Fat Classic Beef Empanadas*, a healthier twist on a beloved classic. Packed with flavor from lean ground beef, smoked paprika, and a medley of vegetables like finely chopped onion, red bell pepper, and sweet peas, this recipe delivers a savory filling that's both satisfying and nutritious. The whole wheat empanada dough adds a wholesome touch while keeping the pockets perfectly crisp and golden after baking—not frying. With a simple egg wash for a beautiful finish, these empanadas are easy to prepare and ready in just over an hour, making them ideal for a weeknight dinner or party appetizer. Dive into this lighter version of a traditional favorite and savor all the flavor with none of the guilt! Keywords: low fat beef empanadas, healthy empanada recipe, baked empanadas, whole wheat empanada dough.
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Recipe Information
Ingredients
- 1 pound Lean ground beef
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 0.5 medium Red bell pepper, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.5 cup Beef broth, low sodium
- 0.5 cup Frozen peas
- 10 pieces Whole wheat empanada dough (store-bought or homemade)
- 1 large Egg white
- 1 tablespoon Water
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté for 3-4 minutes until they start to soften.
Add the minced garlic, ground cumin, and smoked paprika to the skillet and sauté for an additional minute until fragrant.
Add the lean ground beef to the skillet. Cook until browned, breaking up any large chunks with a wooden spoon, about 5-7 minutes.
Stir in the salt, black pepper, tomato paste, and beef broth. Bring the mixture to a simmer and let it cook for 5 minutes or until most of the liquid has evaporated.
Mix in the frozen peas and cook for another 2 minutes. Remove the beef mixture from heat and let it cool slightly.
On a clean, flat surface, roll out the whole wheat empanada dough if needed.
Place about 2 tablespoons of the beef filling onto the center of each piece of dough.
In a small bowl, whisk together the egg white and water to make an egg wash.
Brush the edges of the dough rounds with the egg wash. Fold the dough over the filling to form a half-moon shape.
Seal the edges by pressing with a fork. Place the sealed empanadas onto the prepared baking sheet.
Brush the tops of the empanadas with the remaining egg wash.
Bake for 20 minutes or until the empanadas are golden brown.
Remove from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 238.8 g | 87% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 27.2 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1612 mg | 34% | |
*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.
