These savory baked empanadas can be served as an appetizer or as a light meal along with a green salad.
Sweet or savory, fried or baked, flaky or doughy — these are just a few of the multiple variations of flavorful empanadas. For some, it is an appetizer; for others, part of a main dish. And when it comes to fillings, your imagination is the only limit!
This recipe combines traditional Panamanian empanadas, which I grew up eating, and a plant-based version of the filling. The filling is made with textured tofu, which is lower in calories and fat than ground beef, while not compromising flavor and texture.
If making the dough from scratch, empanadas could be fairly labor intensive, but you have more control of the crust you want to achieve. To save time, you may purchase premade empanada dough or puff pastry. Want some for later? These empanadas freeze well for up to 3 months.
Prep time: 2 hours
Nutrition information for 3 empanadas:
For filling only:
For filling + dough:
(Note: if dough was purchased elsewhere, please use nutrition facts for that particular product)