- 1 lb 96% lean ground beef
- 1 onion diced
- 1 poblano diced and seeded
- 1/2 tbsp cumin
- 1/2 tbsp smoked paprika
- 1/2 tbsp oregano
- 1 tsp kosher salt
- 1 cup tomato sauce
- 1 can fat-free refried beans
- 1 tbsp chipotle in adobo minced
- 2 1/4 cups self-rising flour divided
- 1 tsp cumin
- 1 tbsp baking powder
- 1 cup nonfat Greek yogurt
- 2 tbsp butter
- 1/2 cup cashew milk unsweetened
Prepare the Filling
- Sautee onions and poblano pepper in a cast-iron skillet (optional but preferred). Sprinkle a pinch of salt and cook until onions are translucent. While onions and peppers cook, add cumin, oregano, paprika, and salt to the ground beef and mix well.
- Add garlic to the pan and cook for about 30 seconds. Add beef and cook until fully cooked and no longer pink. Reduce heat.
- Add tomato sauce, refried beans, and chipotle. Stir until fully incorporated. Turn heat off and set aside.
Prepare the Empanada Shells
- Combine 2 cups self rising flour, baking powder, and cumin.
- Add butter, cashew milk, and greek yogurt. Stir the dough until it comes together and is shaggy.
- Sprinkle remaining 1/4 cup of flour onto a cutting board and dump the dough out.
- Shape into a rectangle, fold, flatten back down. Repeat this step five more times.
- Cut the dough in half and refrigerate the second half while you work.
- Roll dough out on a lightly floured surface. Roll thin and into a 12″ x 18″ rectangle (thinner than pie crust).
- Cut dough out into 5″ (or 4″ if making appetizer-sized baked beef empanadas)
- Take the scraps, roll it out, and cut dough out until you used all the dough.
- Refrigerate empanada shells and prepare the other half of the dough.
- Filling the Empanada Shells
- Lightly flour your cutting board.
- Take a piece of dough and flatten it into a 4-inch circle. They will be thin. Don’t worry. You can use a rolling pin, a tortilla press, or a 28oz can of tomatoes (just cover the can in saran wrap first).
- Spoon 2 tbsp of filling into the middle of the disc. (1 tbsp for 4″ empanada)
- Fold dough over unto a half-moon shape. Crimp edges with a fork, making sure you seal the edges completely.
- Refrigerate until all empanadas are ready for baking.
- Mix egg and a tsp of water. Give all empanadas an eggwash.
- Place empanadas on a baking sheet sprayed with your preferred cooking spray.
- Bake at 450 for 13-17 minutes until dough is golden brown.