Baked Beef Empanadas with Potato and Peppers
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Golden, crimped baked empanadas with a buttery pastry and a savoury filling of beef, sweet peppers and tender potato seasoned with cumin and paprika.
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Method
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EU nutrition claims
- Source of protein: 3.8 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low sugars: 4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 66 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- large frying pan
- instant-read thermometer
- rolling pin
- 12 cm round cutter or saucer
- 2 baking trays
- baking paper
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 485 kcal |
| Protein | 18.5 g |
| Carbohydrate | 46.1 g |
| of which sugars | 2.6 g |
| of which free sugars | 0 g |
| Fat | 24.8 g |
| of which saturates | 11.7 g |
| Fibre | 2.9 g |
| Salt | 1.13 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
