Directions:
- Preheat oven to 425°.
- Combine first 7 ingredients. Cut the Empanada Dough into 12 circles using a 4-inch biscuit cutter. Spoon 1 tablespoon filling onto half of each circle, leaving a 1/2-inch border. Combine water and egg; brush egg mixture around edge of each circle. Fold dough over filling; press edges together with a fork or fingers to seal.
- Place empanadas on a baking sheet coated with cooking spray; brush with remaining egg mixture. Bake at 425° for 25 minutes or until golden.
- Note: Nutritional analysis includes Empanada Dough.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 28.16 Kcal (118 kJ) | ||
| Calories from fat | 7.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.81g | 1% | |
|---|---|---|---|
| Cholesterol | 15.74mg | 5% | |
| Sodium | 27.41mg | 1% | |
| Potassium | 32.07mg | 1% | |
| Total Carbs | 2.53g | 1% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 2.64g | 5% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 93.88 Kcal (393 kJ) | ||
| Calories from fat | 24.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 1% | |
|---|---|---|---|
| Cholesterol | 52.47mg | 5% | |
| Sodium | 91.37mg | 1% | |
| Potassium | 106.91mg | 1% | |
| Total Carbs | 8.43g | 1% | |
| Sugars | 4.79g | 6% | |
| Dietary Fiber | 1.15g | 1% | |
| Protein | 8.82g | 5% | |
| Vitamin C | 13.5mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 14.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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