Low Sodium Classic Empanadas

Delight in the savory, flaky goodness of Low Sodium Classic Empanadas, a heart-healthy twist on the beloved Latin-inspired pastry. Crafted with buttery homemade dough and a flavorful filling of lean ground beef, sautéed vegetables, and aromatic spices like cumin and paprika, this recipe offers all the comfort of traditional empanadas with a health-conscious approach. Using unsalted butter, no-salt-added tomato paste, and a balanced blend of herbs and spices, these empanadas are perfect for anyone looking to reduce sodium without compromising on flavor. With a golden, crisp exterior and a juicy, well-seasoned interior, they’re an irresistible option for appetizers, snacks, or a light meal. Serve warm with your favorite low-sodium dipping sauce and savor the perfect balance of textures and taste in every bite!

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 0.5 cup unsalted butter
• 0.75 cup ice water
• 1 egg, beaten (for egg wash)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 pound lean ground beef
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 2 tablespoons chopped parsley
• 3 tablespoons unsalted tomato paste
• 1 egg, beaten (for dough)

Directions

Step 1

In a large bowl, combine the flour with a pinch of black pepper. Add the cold butter, cut into small cubes, and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 2

Slowly add the ice water and 1 beaten egg. Mix until a dough forms. Knead lightly, wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

For the filling, heat olive oil over medium heat in a large skillet. Sauté the onion, red bell pepper, and minced garlic until softened, about 5 minutes.

Step 4

Add the ground beef, breaking it up with a spoon. Cook until browned, about 8 minutes.

Step 5

Stir in the cumin, paprika, 0.5 teaspoon black pepper, red pepper flakes, and tomato paste. Cook for another 2-3 minutes.

Step 6

Remove from heat and mix in the fresh parsley. Let the filling cool slightly.

Step 7

Preheat the oven to 375°F (190°C).

Step 8

Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.

Step 9

Place a tablespoon of filling in the center of each dough circle. Brush the edges with a little water, fold in half, and press the edges with a fork to seal.

Step 10

Transfer the empanadas onto a baking tray lined with parchment paper.

Step 11

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

Step 12

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

Step 13

Let the empanadas cool for a few minutes before serving. Enjoy your delicious low sodium empanadas!

Nutrition Facts

Serving size	(1495.5g)

Amount per serving	% Daily Value*
Calories	2765.2

Total Fat 123.0g	0%
Saturated Fat 50.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 776.1mg	0%
Sodium 498.4mg	0%
Total Carbohydrate 269.4g	0%
Dietary Fiber 18.0g	0%
Total Sugars 19.9g
Protein 143.8g	0%

Vitamin D 81IU	0%
Calcium 226.2mg	0%
Iron 32.6mg	0%
Potassium 1673.5mg	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: 40.1%

Protein: 20.8%

Carbs: 39.0%