Beef and Red Pepper Empanadas
These crispy baked empanadas are filled with beef, bell peppers, and herbs to make a flavorful meal or snack. This kidney-friendly version helps keep sodium and phosphorus in check.
Makes
Serving size
Ingredients
3 large eggs
½ pound ground beef
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small (60 grams) onion, sliced
1 medium (114 grams) red bell pepper, diced
2 cloves garlic, minced
¼ cup cilantro, chopped
1 tablespoon oregano, chopped (or ½ teaspoon dried oregano)
⅓ cup raisins
⅓ cup (119 grams) goat cheese, crumbled
20 small empanada discos, frozen and thawed
Pinch of salt (optional)
Instructions
- Preheat oven to 415°F.
- Bring 1 small saucepan ¾ full of water to boil. Cook 2 of the eggs for 10 minutes. Plunge in cold water and peel.
- Dice eggs and set aside in a medium mixing bowl.
- Heat a medium sized skillet on medium-high heat. Add ground beef and cook until it is browned through. Remove from skillet and add to egg mixture.
- Heat the olive oil and butter in the same skillet. Sauté the onions over low heat until they are softened (about 7 minutes).
- Add the red bell pepper to the onions and cook for 3-4 minutes, until softened.
- Add the garlic and cook for 1 additional minute. Remove from pan and add to mixing bowl and cool.
- Add the chopped herbs and raisins. Mix well.
- Add crumbled goat cheese to the bowl and gently stir to combine.
- Place the thawed empanada discos on a clean cutting board.
- Spoon about 1 tablespoon of filling into the center of each empanada disc, being careful not to overfill.
- Crack the 3rd egg into a ramekin, add 1 tablespoon water and beat to incorporate.
- Brush the inside edges of each empanada disc with the egg wash to ensure a tight seal and prevent the filling from leaking.
- Fold the empanada discs and seal the edges by pinching or with a fork, crimping the edges.
- Brush the top of the empanadas with the egg wash.
- Bake for 20-25 minutes or until golden.
- Allow the empanadas to cool for 5 minutes before serving.
Cooking Tip
For vegetarian empanadas, you can swap the meat with grains such as quinoa or rice.
Recipe Contributed by FamilyCook Productions
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