Low Fat Classic Empanadas
Satisfy your craving for comfort food with these "Low Fat Classic Empanadas," a wholesome twist on the traditional favorite. Made with a flaky whole wheat dough and a flavorful filling of lean ground turkey, diced vegetables, and a hint of spice, these empanadas are baked, not fried, for a healthier alternative. Bursting with savory goodness, they feature a delightful medley of red bell peppers, cumin, and chopped green olives, all tied together with a touch of low-sodium chicken broth. Perfect as a snack, appetizer, or light meal, these low-fat empanadas are easy to make, ready in under an hour, and baked to golden perfection. With fewer calories and tons of flavor, this recipe is ideal for anyone seeking a healthy take on a classic dish!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Cold water
- 4 tablespoons Olive oil
- 0.5 pound Lean ground turkey
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 cup Low-sodium chicken broth
- 0.25 cup Green olives, chopped
- 1 Egg white
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, mix the whole wheat flour, baking powder, and salt. Add in the olive oil and cold water, stirring until the dough begins to form. Knead it on a lightly floured surface until smooth, about 5 minutes.
Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Meanwhile, heat a non-stick skillet over medium heat. Add the ground turkey, onion, and garlic. Cook until the turkey is browned and the onion is translucent, about 5 minutes.
Stir in the diced red bell pepper, cumin, paprika, and black pepper. Add the chicken broth and let simmer until the liquid has mostly evaporated, about 5 minutes.
Mix in the chopped olives and remove from heat.
Roll out the dough to about 1/8 inch thickness on a floured surface. Use a round cutter (approx. 4 inches in diameter) to cut out circles.
Place a tablespoon of the turkey filling in the center of each dough circle. Fold the dough over to form a half-moon and press the edges with a fork to seal.
Place the empanadas on a baking sheet lined with parchment paper.
Brush each empanada with egg white for a nice golden finish.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Let cool slightly before serving.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2837 mg | 123% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 11.4 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2070 mg | 44% | |
*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.
