Low Sodium Ham and Cheese Empanadas
Savor the irresistible charm of Low Sodium Ham and Cheese Empanadas—a healthier twist on a classic comfort food. These flaky, golden pastries are filled with a delectable mixture of low sodium ham, creamy Swiss cheese, zesty Dijon mustard, and fresh parsley, making them a perfect guilt-free indulgence. The homemade dough, crafted with unsalted butter and vinegar, creates a tender, buttery crust that complements the savory filling. Baked to perfection in just 25 minutes, these empanadas are easy to prepare and ideal for parties, snacks, or even a light meal. Serve warm and let the flavors melt in your mouth while enjoying a delicious dish that’s lower in sodium without compromising on taste. Perfect for those seeking heart-healthy recipes, reduced salt options, or simply a flavorful homemade treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Unsalted butter
- 0.5 cup Ice water
- 1 tablespoon White vinegar
- 1 large Egg
- 1 cup Low sodium ham
- 1 cup Low sodium Swiss cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons Chopped fresh parsley
- 0.25 teaspoon Ground black pepper
Instructions
In a large mixing bowl, combine the flour and unsalted butter. Use a pastry cutter or fork to blend them together until the mixture resembles coarse crumbs.
In a small bowl, mix the ice water and white vinegar together.
Slowly add the water mixture to the flour and butter, a little at a time, mixing gently until the dough starts to come together. Do not overmix.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. Chop the low sodium ham and Swiss cheese into small cubes.
In a medium bowl, combine the ham, cheese, Dijon mustard, chopped parsley, and ground black pepper. Mix well.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thick.
Using a round cutter (about 4 inches in diameter), cut out circles from the dough.
Place heaping tablespoons of the ham and cheese filling onto each dough circle.
Fold the dough over the filling to create a half-moon shape and press the edges together to seal.
Use the tines of a fork to crimp the edges for a decorative finish and to help seal.
Place the empanadas on the prepared baking sheet. Beat the egg in a small bowl and brush the tops of the empanadas with the beaten egg.
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy your homemade low sodium ham and cheese empanadas!
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 243.2 g | 88% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 3.4 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1849 mg | 142% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1367 mg | 29% | |
*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.
