Dairy-Free Fried Empanadas

Crispy, golden, and irresistibly flavorful, these Dairy-Free Fried Empanadas are the perfect handheld treat for any occasion! Crafted with a tender, flaky dough made from coconut oil, and stuffed with a savory filling of seasoned ground beef, beans, and aromatic vegetables, this recipe is a dairy-free twist on the classic empanada. The secret lies in the vibrant blend of cumin, paprika, and garlic, which infuse the filling with bold, mouthwatering flavor. Each empanada is fried to perfection, creating a satisfying crunch that gives way to the warm, hearty filling inside. Whether you're hosting a party, preparing an indulgent snack, or making a quick dinner, these empanadas are sure to become a family favorite. Perfectly customizable and easy to make, they’re a guaranteed crowd-pleaser for dairy-free diets and beyond!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 0.5 cup coconut oil, melted
• 0.75 cup warm water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, diced
• 2 cloves garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 pound ground beef or turkey
• 2 tablespoons tomato paste
• 1 cup black beans, drained and rinsed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• None vegetable oil, for frying

Directions

Step 1

In a large bowl, combine the flour, 1 teaspoon of salt, and baking powder.

Step 2

Add the melted coconut oil to the flour mixture and mix until crumbly.

Step 3

Gradually add warm water, mixing until a smooth dough forms. Knead the dough for about 5 minutes, then cover with a damp cloth and let it rest for 30 minutes.

Step 4

In a skillet over medium heat, add olive oil. Add the chopped onion and diced red bell pepper, cooking until soft, about 5 minutes.

Step 5

Stir in minced garlic, ground cumin, and paprika, and cook for an additional 2 minutes.

Step 6

Add ground meat and cook until thoroughly browned, breaking it apart with a spoon. Stir in the tomato paste, black beans, 1 teaspoon of salt, and black pepper. Cook for another 5 minutes, then remove from heat to let it cool slightly.

Step 7

Divide the dough into 12 equal pieces and roll each piece into a small ball.

Step 8

On a floured surface, roll each dough ball into a circle about 6 inches in diameter.

Step 9

Place about 2 tablespoons of the filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.

Step 10

In a deep fryer or a heavy-bottomed pan, heat vegetable oil to 350°F (175°C).

Step 11

Fry the empanadas in batches until golden brown, about 4 minutes per side. Remove and drain on paper towels.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(1683.5g)

Amount per serving	% Daily Value*
Calories	4094.7

Total Fat 244.6g	0%
Saturated Fat 139.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.9mg	0%
Sodium 5556.5mg	0%
Total Carbohydrate 346.4g	0%
Dietary Fiber 32.1g	0%
Total Sugars 14.8g
Protein 134.9g	0%

Vitamin D 0IU	0%
Calcium 332.9mg	0%
Iron 38.4mg	0%
Potassium 3125.5mg	0%

*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.

Source of Calories

Fat: 53.3%

Protein: 13.1%

Carbs: 33.6%