Low Sodium Beef Empanadas
Savor the irresistible flavor of Low Sodium Beef Empanadas—a healthier twist on the classic Latin American favorite. These golden, flaky pastries are filled with a perfectly seasoned mix of lean ground beef, sweet raisins, tangy green olives, and hearty hard-boiled eggs, all enhanced by warm spices like cumin and paprika. Using low-sodium beef broth and no-salt-added tomato paste, this recipe delivers bold taste without the extra sodium, making it ideal for anyone mindful of salt intake. Simple to prepare and baked to golden perfection, these empanadas make a delightful appetizer, snack, or main dish. Perfect for meal preps, parties, or any occasion where savory handheld bites are a must!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 medium red bell pepper, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 2 tablespoons no-salt-added tomato paste
- 0.25 cup low sodium beef broth
- 0.25 cup raisins
- 0.25 cup green olives, chopped
- 2 pieces hard-boiled eggs, chopped
- 10 pieces empanada dough disks
- 2 tablespoons water
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat.
Add the finely chopped onion, minced garlic, and red bell pepper. Stir occasionally and cook until the onion becomes translucent, about 5 minutes.
Add the ground beef to the skillet. Cook and stir until the beef is browned and fully cooked through, breaking it up with a spatula, about 7-8 minutes.
Stir in the ground cumin, paprika, dried oregano, and ground black pepper. Cook for 1 minute to blend the flavors.
Add the no-salt-added tomato paste and low sodium beef broth. Stir to combine everything thoroughly.
Add raisins and chopped green olives to the beef mixture. Cook for another 2-3 minutes until the mixture slightly reduces.
Remove from heat and gently fold in the chopped hard-boiled eggs. Allow the filling to cool slightly.
Place an empanada dough disk on a clean surface and add approximately 2 tablespoons of the beef filling in the center.
Moisten the edges of the disk with a little water, then fold the dough in half to cover the filling, forming a half-moon. Press the edges with a fork to seal.
Repeat the filling and sealing process with the remaining dough disks and filling.
Arrange the empanadas on the prepared baking sheet. Lightly brush each with a little water to promote browning.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Remove from oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 54.3 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 322 mg | 25% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 1689 mg | 36% | |
*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.
