Low Sodium Cheese Empanada
Savor the irresistible charm of these Low Sodium Cheese Empanadas, a healthier twist on the beloved handheld pastry! Featuring a flaky, buttery homemade dough and a creamy filling of low-sodium mozzarella, ricotta, and fresh green onions, these empanadas are perfect for those seeking flavor without the high salt content. Skillfully crimped edges and a golden egg-wash finish make them as beautiful as they are delicious. Ready in just over an hour, these baked delights offer a satisfying option for appetizers, lunchboxes, or party platters. With minimal sodium and maximum taste, these empanadas are a crowd-pleasing choice for health-conscious foodies.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsalted butter
- 0.5 cup Ice water
- 1 large Egg
- 1 tablespoon White vinegar
- 1.5 cups Low-sodium mozzarella cheese
- 0.5 cup Ricotta cheese
- 3 units Green onions, sliced
- 0.5 teaspoon Black pepper
- 1 unit Egg wash (1 egg beaten with 1 tbsp water)
Instructions
In a large bowl, mix the all-purpose flour and a pinch of black pepper.
Cut the unsalted butter into small pieces and mix it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
In a small bowl, beat the egg with ice water and white vinegar.
Add the wet ingredients into the flour mixture gradually, mixing until the dough forms.
Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine low-sodium mozzarella cheese, ricotta cheese, sliced green onions, and black pepper. Mix well to combine.
Roll out the dough to about 1/8-inch thickness. Use a round cutter (around 4-inch diameter) to cut out circles.
Place 1 to 1.5 tablespoons of the cheese mixture into the center of each dough circle.
Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges.
Brush each empanada with egg wash to give a golden finish during baking.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, until golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.7 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 3220 mg | 248% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1009 mg | 21% | |
*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.
