Low Fat Empanada Beef
Indulge in a healthier twist on a beloved classic with this Low Fat Empanada Beef recipe, perfect for guilt-free snacking or a light main course. Featuring lean ground beef, aromatic spices like smoked paprika and cumin, and a vibrant mix of finely chopped vegetables, these empanadas are bursting with bold Latin-inspired flavors. The addition of low-fat cream cheese creates a deliciously creamy filling, while whole wheat pastry dough keeps the recipe light yet satisfying. Each empanada is golden-baked to perfection, brushed with egg white for that irresistible shine. Quick to prepare and baked instead of fried, these empanadas are a wholesome, crowd-pleasing option for any occasion. Enjoy them straight from the oven or pack them for a make-ahead meal that's every bit as flavorful as it is nutritious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams lean ground beef
- 1 medium, finely chopped onion
- 0.5 chopped red bell pepper
- 2 cloves, minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 10 sliced green olives
- 0.25 cup low-sodium chicken broth
- 100 grams low-fat cream cheese
- 10 pre-cut circles whole wheat pastry dough
- 1 beaten egg white
- 1 can cooking spray
Instructions
Preheat the oven to 375°F (190°C).
In a non-stick skillet, lightly spray with cooking spray and heat over medium heat.
Add the chopped onion and red bell pepper to the skillet and sauté for about 3-4 minutes until they soften.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the lean ground beef, breaking it up with a wooden spoon. Cook until browned, about 5-6 minutes.
Stir in the smoked paprika, ground cumin, black pepper, and salt. Mix well to combine.
Add the sliced green olives and pour in the low-sodium chicken broth, allowing it to simmer for about 2 minutes until slightly reduced.
Remove the skillet from the heat and stir in the low-fat cream cheese, mixing until fully melted and incorporated.
Let the beef mixture cool slightly before handling.
Place a tablespoon of beef filling into the center of each pastry dough circle.
Fold the dough over to enclose the filling and press the edges together, sealing them with the tines of a fork.
Lightly brush each empanada with the beaten egg white for a glossy finish.
Place the empanadas on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 20-25 minutes or until the pastry is golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
8125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 669.6 g | 858% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 44469 mg | 1933% | |
| Total Carbohydrate | 332.3 g | 121% | |
| Dietary Fiber | 110.6 g | 395% | |
| Total Sugars | 23.6 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2597 mg | 200% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 1640 mg | 35% | |
*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.
