Low Sodium Fried Empanadas

Crispy, golden-brown perfection meets heart-healthy cooking in this recipe for Low Sodium Fried Empanadas. These delightful hand pies feature a buttery homemade dough and a savory ground beef filling infused with aromatic garlic, cumin, and smoky paprika, all without relying on added salt. The addition of vibrant red bell peppers, rich unsalted tomato paste, and tender chopped boiled eggs adds layers of flavor and texture to every bite. By using low sodium chicken broth and unsalted ingredients, this recipe is ideal for those looking to enjoy indulgent comfort food with less sodium. Perfect as an appetizer, snack, or main dish, these empanadas are fried to a crisp and served warm for a flavorful treat everyone will love. Whether it’s a family gathering or a weeknight dinner, these empanadas are sure to impress!

Nutriscore Rating: 63/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 cups all-purpose flour
• 0.5 cup unsalted butter
• 0.75 cup ice water
• 1 large egg
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium, chopped onion
• 3 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 0.5 cup, chopped red bell pepper
• 2 tablespoons unsalted tomato paste
• 2 large, chopped boiled eggs
• 0.5 cup low sodium chicken broth
• 2 cups, for frying vegetable oil

Directions

Step 1

In a large bowl, combine the all-purpose flour and cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 2

Add the ice water, a little at a time, and knead the dough until it comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent.

Step 4

Add the minced garlic to the skillet and cook for another minute until fragrant.

Step 5

Add the ground beef to the skillet and cook, breaking it apart with a spatula, until completely browned, about 7 minutes.

Step 6

Stir in the ground cumin, paprika, and black pepper, then add the red bell pepper and cook for 3 minutes.

Step 7

Add the unsalted tomato paste and low sodium chicken broth, stir well, and let the mixture simmer for about 5 minutes until thickened.

Step 8

Remove the skillet from heat and let the filling cool slightly, then stir in the chopped boiled eggs.

Step 9

Preheat the vegetable oil in a deep pot to 350°F (175°C) for frying.

Step 10

Remove the dough from the refrigerator, roll it out on a floured surface to about 1/8-inch thick, and cut out circles using a cutter or a bowl of your choice.

Step 11

Place a tablespoon of filling onto each dough circle. Fold the dough over to create a half-moon shape and press the edges with a fork to seal.

Step 12

Fry the empanadas in batches for about 3-4 minutes each until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Step 13

Serve the low sodium fried empanadas warm, and enjoy!

Nutrition Facts

Serving size	(2073.8g)

Amount per serving	% Daily Value*
Calories	6973.6

Total Fat 599.0g	0%
Saturated Fat 130.8g	0%
Polyunsaturated Fat 275.6g
Cholesterol 1129.6mg	0%
Sodium 878.8mg	0%
Total Carbohydrate 306.8g	0%
Dietary Fiber 16.0g	0%
Total Sugars 14.7g
Protein 142.1g	0%

Vitamin D 171.8IU	0%
Calcium 288.7mg	0%
Iron 31.5mg	0%
Potassium 2633.2mg	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: 75.0%

Protein: 7.9%

Carbs: 17.1%