Low Sodium Empanada Beef
Savor the bold and vibrant flavors of this Low Sodium Empanada Beef recipe, a healthier twist on a classic favorite. Featuring lean ground beef seasoned with aromatic spices like cumin, paprika, and oregano, this delectable filling is enhanced by the natural sweetness of sautéed onions and red bell peppers. A no-salt-added tomato paste and low sodium beef broth ensure robust, savory notes without compromising on heart-healthiness. Wrapped in golden, flaky empanada dough and baked to perfection, these handheld delights are brushed with an egg wash for an irresistible crispy finish. Perfect for meal prep, gatherings, or a flavorful snack, these empanadas deliver indulgent taste while keeping sodium in check.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste, no salt added
- 0.5 cup beef broth, low sodium
- 2 tablespoons fresh cilantro, chopped
- 10 pieces empanada dough rounds
- 1 egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add olive oil and sauté the chopped onion and red bell pepper for about 3-4 minutes, until they soften.
Add the minced garlic and cook for another minute, until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.
Stir in the cumin, paprika, black pepper, and oregano until the beef is well-coated with the spices.
Add the tomato paste and low sodium beef broth, stirring well to combine. Allow the mixture to simmer for another 3-5 minutes until slightly thickened.
Remove the skillet from heat and stir in the chopped cilantro.
Let the beef mixture cool slightly before filling the empanada dough rounds.
Place about 2 tablespoons of the beef mixture in the center of each empanada dough round.
Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
Brush the tops of the empanadas with the beaten egg.
Place the empanadas on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Let the empanadas cool slightly before serving. Enjoy your delicious low sodium empanada beef!
Nutrition Facts
Calories |
2541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 26.1 g | ||
| Protein | 135.6 g | 271% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 235 mg | 18% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1304 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.
