Low Sodium Fried Empanadas
Delight in the crispy, golden perfection of **Low Sodium Fried Empanadas**, a heart-healthy twist on the classic Latin American snack. Crafted with a flaky, buttery homemade dough and packed with a savory filling of seasoned ground beef, vegetables, and chopped boiled eggs, this recipe balances bold flavors while keeping sodium levels in check. Aromatic spices like cumin and paprika enhance the filling, simmered with unsalted tomato paste and low sodium chicken broth for a robust taste without extra salt. These empanadas are fried to crisp perfection, making them irresistibly crunchy and satisfying. Perfect for appetizers, snacks, or a light meal, they’re an excellent choice for those seeking flavorful, low sodium recipes. Serve these empanadas warm and watch them disappear within moments!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.5 cup unsalted butter
- 0.75 cup ice water
- 1 large egg
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 cup, chopped red bell pepper
- 2 tablespoons unsalted tomato paste
- 2 large, chopped boiled eggs
- 0.5 cup low sodium chicken broth
- 2 cups, for frying vegetable oil
Instructions
In a large bowl, combine the all-purpose flour and cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the ice water, a little at a time, and knead the dough until it comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until completely browned, about 7 minutes.
Stir in the ground cumin, paprika, and black pepper, then add the red bell pepper and cook for 3 minutes.
Add the unsalted tomato paste and low sodium chicken broth, stir well, and let the mixture simmer for about 5 minutes until thickened.
Remove the skillet from heat and let the filling cool slightly, then stir in the chopped boiled eggs.
Preheat the vegetable oil in a deep pot to 350°F (175°C) for frying.
Remove the dough from the refrigerator, roll it out on a floured surface to about 1/8-inch thick, and cut out circles using a cutter or a bowl of your choice.
Place a tablespoon of filling onto each dough circle. Fold the dough over to create a half-moon shape and press the edges with a fork to seal.
Fry the empanadas in batches for about 3-4 minutes each until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve the low sodium fried empanadas warm, and enjoy!
Nutrition Facts
Calories |
6974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 599.0 g | 768% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 275.6 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 306.8 g | 112% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 14.7 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 289 mg | 22% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2633 mg | 56% | |
*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.
