Low Sodium Crispy Fried Empanadas

Delight your taste buds with these Low Sodium Crispy Fried Empanadas, a mouthwatering twist on a classic favorite that’s perfect for those watching their sodium intake. Featuring a buttery, flaky homemade dough and a savory filling of lean ground beef, sweet corn, and vibrant red bell peppers, these empanadas are packed with bold flavors thanks to aromatic spices like cumin and paprika. The dough is crafted with unsalted butter and chilled for optimal crispiness, while the filling is simmered to perfection with a splash of unsalted chicken stock for a rich, savory depth. Fried until golden brown, these empanadas boast a satisfying crunch while remaining low in sodium, making them a wholesome option for any occasion. Serve them warm as an appetizer, snack, or light meal, and pair with your favorite dipping sauce for a flavorful, guilt-free indulgence!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 1 cup Unsalted butter, chilled and diced
• 0.25 cup Cold water
• 1 Egg
• 0.5 pound Ground beef (lean)
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 0.5 cup Red bell pepper, diced
• 0.5 cup Corn kernels, fresh or frozen
• 2 tablespoons Olive oil
• 0.5 cup Unsalted chicken stock
• 0 as needed Olive oil (for frying)

Directions

Step 1

In a large bowl, combine the flour and diced unsalted butter. Use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.

Step 2

In a small bowl, beat together the egg and cold water, then add to the flour mixture. Mix until the dough comes together. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Step 3

While the dough chills, prepare the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft.

Step 4

Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5 minutes.

Step 5

Stir in the ground cumin, black pepper, paprika, diced red bell pepper, and corn kernels. Cook for another 3-4 minutes.

Step 6

Pour in the unsalted chicken stock, mix well, and let it simmer until reduced and thickened, about 5 minutes. Remove from heat and allow it to cool completely.

Step 7

Preheat a large frying pan with enough olive oil to submerge the empanadas, aim for about 1-2 inches of depth, over medium-high heat.

Step 8

On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles of about 4-5 inches in diameter using a round cutter.

Step 9

Place about 1-2 tablespoons of filling in the center of each dough circle. Fold the dough over to form a half-moon and press the edges together to seal. You can crimp the edges with a fork.

Step 10

Fry the empanadas in the preheated oil until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and set on a paper towel-lined plate to drain excess oil.

Step 11

Serve the low sodium crispy fried empanadas warm, and enjoy!

Nutrition Facts

Serving size	(1260.5g)

Amount per serving	% Daily Value*
Calories	3782.8

Total Fat 284.0g	0%
Saturated Fat 146.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 894.1mg	0%
Sodium 356.1mg	0%
Total Carbohydrate 222.1g	0%
Dietary Fiber 13.9g	0%
Total Sugars 14.6g
Protein 98.5g	0%

Vitamin D 164.7IU	0%
Calcium 229.1mg	0%
Iron 21.7mg	0%
Potassium 1821.8mg	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: 66.6%

Protein: 10.3%

Carbs: 23.1%