Low Sodium Classic Beef Empanadas
Savor the rich, savory flavors of Low Sodium Classic Beef Empanadas, a healthy twist on the beloved Latin American staple. Packed with a delicious blend of lean ground beef, aromatic garlic, and sweet red bell pepper, these empanadas strike the perfect balance of hearty and wholesome. Seasoned with no-sodium-added broth, paprika, and oregano, the filling boasts layers of robust flavor without the extra salt. A touch of fresh cilantro and hard-boiled egg adds a burst of freshness and texture. Encased in a tender, flaky low-sodium empanada dough and baked to golden perfection, this heart-healthy recipe is ideal for weeknight dinners, parties, or meal prep. Easy to prepare and packed with nutrients, these empanadas are a must-try for those craving bold, satisfying flavors without compromising on dietary needs.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 medium red bell pepper, chopped
- 2 tablespoons unsalted tomato paste
- 0.5 cup no-salt-added beef broth
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon unseasoned ground oregano
- 1 large hard-boiled egg, chopped
- 2 tablespoons fresh cilantro, chopped
- 10 pieces empanada dough circles (store-bought or homemade, low or no sodium)
- 1 large egg, beaten (for egg wash)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, for about 5-7 minutes.
Stir in the chopped red bell pepper, unsalted tomato paste, and no-salt-added beef broth. Mix well.
Season the mixture with ground cumin, black pepper, paprika, and oregano. Stir to combine.
Reduce the heat to low, cover the skillet, and let the mixture simmer for about 10 minutes, or until the bell pepper is tender.
Remove the skillet from heat and let the mixture cool slightly. Stir in the chopped hard-boiled egg and fresh cilantro.
Take an empanada dough circle and place about 2 tablespoons of the beef mixture in the center. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal.
Repeat with the remaining dough circles and filling.
Place the empanadas on a baking sheet lined with parchment paper.
Brush the tops of the empanadas with the beaten egg for a golden finish.
Bake for 20 minutes or until the empanadas are golden brown.
Let them cool slightly before serving. Enjoy your low sodium classic beef empanadas!
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 233.4 g | 85% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 16.3 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 215 mg | 17% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1339 mg | 28% | |
*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.
