Ingredients
• Filling: 1 lb lean ground beef (90/10) or turkey, 1 small onion diced, 2 cloves garlic minced, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp chili powder, ¼ cup plain Greek yogurt, ½ cup reduced-fat mozzarella or cheddar shredded, 2 tbsp fresh cilantro or parsley chopped, salt & black pepper to taste
• Dough: 2 cups whole wheat pastry flour or almond flour blend, ¼ cup plain Greek yogurt, 3 tbsp melted coconut oil or light butter, 1 large egg or flax egg, ½ tsp baking powder, pinch sea salt, 2-3 tbsp water as needed
• Optional: 1 egg white beaten for brushing + sesame seeds for garnish
Instructions
• In a skillet, cook ground beef, onion, and garlic over medium heat 5-7 mins until beef is browned; drain excess fat.
• Stir in cumin, paprika, chili powder, salt, and pepper; simmer 2 mins. Remove from heat; fold in Greek yogurt, shredded cheese, and fresh herbs. Let cool slightly.
• For dough: whisk flour, baking powder, and salt; mix in Greek yogurt, melted oil, and egg until a soft dough forms. Add water 1 tbsp at a time if too dry.
• Roll dough to ¼-inch thickness on a floured surface; cut into 6-inch circles using a bowl or cutter.
• Place 2-3 tbsp filling in center of each circle; fold edges over and crimp with a fork to seal tightly.
• Preheat oven to 375°F (190°C). Place empanadas on parchment-lined baking sheet; brush with egg white if using and sprinkle with sesame seeds.
• Bake 18-22 mins until golden and crisp; cool 5 minutes and serve warm with Greek yogurt salsa or fresh pico de gallo!
• Stir in cumin, paprika, chili powder, salt, and pepper; simmer 2 mins. Remove from heat; fold in Greek yogurt, shredded cheese, and fresh herbs. Let cool slightly.
• For dough: whisk flour, baking powder, and salt; mix in Greek yogurt, melted oil, and egg until a soft dough forms. Add water 1 tbsp at a time if too dry.
• Roll dough to ¼-inch thickness on a floured surface; cut into 6-inch circles using a bowl or cutter.
• Place 2-3 tbsp filling in center of each circle; fold edges over and crimp with a fork to seal tightly.
• Preheat oven to 375°F (190°C). Place empanadas on parchment-lined baking sheet; brush with egg white if using and sprinkle with sesame seeds.
• Bake 18-22 mins until golden and crisp; cool 5 minutes and serve warm with Greek yogurt salsa or fresh pico de gallo!
PREP TIME & NUTRITION :
Prep Time : 15 mins, Cook Time : 22 mins, Total Time : 37 mins, Servings : 6, Calories : 265, Net Carbs: 24g, Fats: 11g, Protein: 24g
Prep Time : 15 mins, Cook Time : 22 mins, Total Time : 37 mins, Servings : 6, Calories : 265, Net Carbs: 24g, Fats: 11g, Protein: 24g