Low Sodium Beef Empanadas

Delight in the savory goodness of Low Sodium Beef Empanadas, a healthier twist on the classic Latin American comfort food. These golden, flaky pastries are packed with a flavorful filling of lean ground beef, sautéed onions, garlic, and red bell peppers, perfectly seasoned with ground cumin, paprika, and oregano. The addition of raisins, chopped green olives, and hard-boiled eggs creates a delightful burst of sweet and savory in every bite. Using no-salt-added tomato paste and low sodium beef broth keeps this recipe heart-healthy without compromising on taste, while the easy-to-use empanada dough makes assembly a breeze. Baked to perfection in just 25 minutes, these empanadas are ideal for appetizers, snacks, or a full-on meal. Serve them warm and watch them disappear—delicious, satisfying, and low in sodium.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 2 tablespoons olive oil
• 1 pound lean ground beef
• 1 medium onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 medium red bell pepper, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 2 tablespoons no-salt-added tomato paste
• 0.25 cup low sodium beef broth
• 0.25 cup raisins
• 0.25 cup green olives, chopped
• 2 pieces hard-boiled eggs, chopped
• 10 pieces empanada dough disks
• 2 tablespoons water

Directions

Step 1

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large skillet, heat olive oil over medium heat.

Step 3

Add the finely chopped onion, minced garlic, and red bell pepper. Stir occasionally and cook until the onion becomes translucent, about 5 minutes.

Step 4

Add the ground beef to the skillet. Cook and stir until the beef is browned and fully cooked through, breaking it up with a spatula, about 7-8 minutes.

Step 5

Stir in the ground cumin, paprika, dried oregano, and ground black pepper. Cook for 1 minute to blend the flavors.

Step 6

Add the no-salt-added tomato paste and low sodium beef broth. Stir to combine everything thoroughly.

Step 7

Add raisins and chopped green olives to the beef mixture. Cook for another 2-3 minutes until the mixture slightly reduces.

Step 8

Remove from heat and gently fold in the chopped hard-boiled eggs. Allow the filling to cool slightly.

Step 9

Place an empanada dough disk on a clean surface and add approximately 2 tablespoons of the beef filling in the center.

Step 10

Moisten the edges of the disk with a little water, then fold the dough in half to cover the filling, forming a half-moon. Press the edges with a fork to seal.

Step 11

Repeat the filling and sealing process with the remaining dough disks and filling.

Step 12

Arrange the empanadas on the prepared baking sheet. Lightly brush each with a little water to promote browning.

Step 13

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.

Step 14

Remove from oven and let cool for a few minutes before serving.

Nutrition Facts

Serving size	(1585.6g)

Amount per serving	% Daily Value*
Calories	2952.9

Total Fat 140.7g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 653.1mg	0%
Sodium 3445.4mg	0%
Total Carbohydrate 270.8g	0%
Dietary Fiber 22.3g	0%
Total Sugars 54.3g
Protein 144.1g	0%

Vitamin D 88IU	0%
Calcium 322.2mg	0%
Iron 28.0mg	0%
Potassium 1688.9mg	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: 43.3%

Protein: 19.7%

Carbs: 37.0%