LRM_EXPORT_150682559678981_20190807_172921198

Ingredients

  • 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

Empanada Dough

  • 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

Instructions

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.

Baking Empanadas

  • 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.
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