Low Sodium Cheese Empanada

Discover the irresistibly flaky and flavorful world of Low Sodium Cheese Empanadas! This heart-healthy twist on the classic cheese empanada is perfect for those looking to cut down on sodium without sacrificing taste. A homemade dough, crafted from buttery layers and a touch of white vinegar for tender perfection, envelops a creamy blend of low-sodium mozzarella, ricotta cheese, and sliced green onions, seasoned with a hint of black pepper. Baked to golden-brown perfection with a glossy egg wash finish, these empanadas are ideal as appetizers, snacks, or party bites. Ready in just over an hour, this recipe serves 12 and is both easy and satisfying—a surefire favorite for health-conscious foodies and cheese lovers alike!

Nutriscore Rating: 61/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 0.75 cup Unsalted butter
• 0.5 cup Ice water
• 1 large Egg
• 1 tablespoon White vinegar
• 1.5 cups Low-sodium mozzarella cheese
• 0.5 cup Ricotta cheese
• 3 units Green onions, sliced
• 0.5 teaspoon Black pepper
• 1 unit Egg wash (1 egg beaten with 1 tbsp water)

Directions

Step 1

In a large bowl, mix the all-purpose flour and a pinch of black pepper.

Step 2

Cut the unsalted butter into small pieces and mix it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.

Step 3

In a small bowl, beat the egg with ice water and white vinegar.

Step 4

Add the wet ingredients into the flour mixture gradually, mixing until the dough forms.

Step 5

Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 6

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

Step 7

In a medium bowl, combine low-sodium mozzarella cheese, ricotta cheese, sliced green onions, and black pepper. Mix well to combine.

Step 8

Roll out the dough to about 1/8-inch thickness. Use a round cutter (around 4-inch diameter) to cut out circles.

Step 9

Place 1 to 1.5 tablespoons of the cheese mixture into the center of each dough circle.

Step 10

Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges.

Step 11

Brush each empanada with egg wash to give a golden finish during baking.

Step 12

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, until golden brown.

Step 13

Allow to cool slightly before serving.

Nutrition Facts

Serving size	(1161.0g)

Amount per serving	% Daily Value*
Calories	3162.8

Total Fat 177.5g	0%
Saturated Fat 99.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 859.2mg	0%
Sodium 452.2mg	0%
Total Carbohydrate 254.1g	0%
Dietary Fiber 9.6g	0%
Total Sugars 8.7g
Protein 149.0g	0%

Vitamin D 171.7IU	0%
Calcium 3220.0mg	0%
Iron 19.6mg	0%
Potassium 1009.1mg	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: 49.8%

Protein: 18.6%

Carbs: 31.7%