Low Sodium Classic Beef Empanadas

Savor the rich, comforting flavors of these Low Sodium Classic Beef Empanadas, a heart-healthy take on a beloved Latin American favorite. This recipe combines lean ground beef, sweet red bell pepper, and aromatic spices like cumin, paprika, and oregano to create a bold and savory filling, all wrapped in tender, low-sodium empanada dough. A touch of chopped hard-boiled egg and fresh cilantro adds depth and brightness to every bite, while an egg wash ensures a golden, flaky crust. Perfect for a lightened-up snack, appetizer, or meal, these baked empanadas capture all the traditional goodness with less sodium, offering a guilt-free indulgence that's ideal for those watching their salt intake. Ready in just over an hour, they’ll become a go-to for flavorful yet wholesome comfort food.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2 tablespoons olive oil
• 1 pound lean ground beef
• 1 medium yellow onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 medium red bell pepper, chopped
• 2 tablespoons unsalted tomato paste
• 0.5 cup no-salt-added beef broth
• 1 teaspoon ground cumin
• 0.5 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon unseasoned ground oregano
• 1 large hard-boiled egg, chopped
• 2 tablespoons fresh cilantro, chopped
• 10 pieces empanada dough circles (store-bought or homemade, low or no sodium)
• 1 large egg, beaten (for egg wash)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.

Step 3

Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, for about 5-7 minutes.

Step 4

Stir in the chopped red bell pepper, unsalted tomato paste, and no-salt-added beef broth. Mix well.

Step 5

Season the mixture with ground cumin, black pepper, paprika, and oregano. Stir to combine.

Step 6

Reduce the heat to low, cover the skillet, and let the mixture simmer for about 10 minutes, or until the bell pepper is tender.

Step 7

Remove the skillet from heat and let the mixture cool slightly. Stir in the chopped hard-boiled egg and fresh cilantro.

Step 8

Take an empanada dough circle and place about 2 tablespoons of the beef mixture in the center. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal.

Step 9

Repeat with the remaining dough circles and filling.

Step 10

Place the empanadas on a baking sheet lined with parchment paper.

Step 11

Brush the tops of the empanadas with the beaten egg for a golden finish.

Step 12

Bake for 20 minutes or until the empanadas are golden brown.

Step 13

Let them cool slightly before serving. Enjoy your low sodium classic beef empanadas!

Nutrition Facts

Serving size	(1507.0g)

Amount per serving	% Daily Value*
Calories	2445.8

Total Fat 102.4g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 653.1mg	0%
Sodium 582.4mg	0%
Total Carbohydrate 233.4g	0%
Dietary Fiber 18.1g	0%
Total Sugars 16.3g
Protein 132.3g	0%

Vitamin D 85IU	0%
Calcium 214.6mg	0%
Iron 22.3mg	0%
Potassium 1339.0mg	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: 38.7%

Protein: 22.2%

Carbs: 39.2%