Chili Empanadas with Cilantro Lime Crema

Savory empanadas filled with hearty chili and served with a refreshing cilantro lime crema. A perfect appetizer or snack.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.07/serving

Season:

☀️ Summer

Meal Type:

Snack•Appetiser

Cuisine:

British

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

8piecesEmpanada Dough Discs(Store-bought or homemade)

£2.50

1poundGround Beef(Can substitute with ground turkey or vegetarian crumbles)

£4.00

1mediumOnion(Diced)

£0.60

1mediumBell Pepper(Diced (any color))

£0.70

2clovesGarlic(Minced)

£0.15

2tablespoonsChili Powder

£0.20

1teaspoonCumin

£0.10

0.5teaspoonSmoked Paprika

£0.10

1canDiced Tomatoes((14.5 oz), undrained)

£0.65

2tablespoonsTomato Paste

£0.20

1canKidney Beans((15 oz), drained and rinsed)

£0.60

0.5cupBeef Broth

£0.30

To tasteSalt

To tastePepper

£0.70

0.5cupSour Cream or Greek Yogurt

£0.50

0.3cupCilantro(Chopped)

£0.50

2tablespoonsLime Juice(Freshly squeezed)

£0.25

1largeEgg(For egg wash)

£0.25

1tablespoonWater(For egg wash)

Total Cost

£12.30

£3.07 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a large skillet over medium heat, brown the ground beef. Drain any excess grease.
3.
Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes.
4.
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute more.
5.
Add the diced tomatoes, tomato paste, kidney beans, and beef broth to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
6.
While the chili is simmering, prepare the cilantro lime crema. In a small bowl, combine the sour cream (or Greek yogurt), chopped cilantro, and lime juice. Mix well and set aside.
7.
To assemble the empanadas, lay out the empanada dough discs. Spoon about 2-3 tablespoons of the chili mixture into the center of each disc.
8.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
9.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the empanadas with the egg wash.
10.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
11.
Let the empanadas cool slightly before serving. Serve warm with the cilantro lime crema.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7 g

8% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño to the skillet.

You can prepare the chili filling ahead of time and store it in the refrigerator for up to 2 days.

Feel free to add shredded cheese (cheddar, Monterey Jack) to the empanadas along with the chili filling.

For an even browning, rotate the baking sheet halfway through the baking time.

Cooking Equipment

Oven

Stovetop

Baking Sheet

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...