Protein Empanadas

gluten-free pockets of deliciousness

A white plate of medium-browned protein empanadas garnished with greens and dollops of red tomato salsa
Goal muscle_building
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 69
Protein 5 g
Fat 3 g
Ingredients …

2 Persons

You will need

The recipe yields 12 empanadas. 1 empanada has 69 kcal and 5g of protein.
For the filling:
0.5 onion
1 clove garlic
100 g ground beef, pork, or a mix
0.5 red pepper
0.5 tsp paprika
1 tsp tomato paste
50 ml water
50 g shredded cheese
as desired parsley, salt, pepper

For the dough:
100 g Protein Pizza
Protein Pizza
Protein Pizza
Take Italian traditions to the next level
500g (5 Pizzas)
(£2.00/100 g)
100 ml warm water
1 egg yolk

Protein Empanadas

gluten-free pockets of deliciousness

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
This recipe is a great one for people who are up for trying something new. foodspring’s Protein Pizza dough lends itself perfectly to these filled dumplings. They’re the ideal finger food. Not only do they taste amazing; they’re also packed with healthy ingredients. Irresistible for any tapas dinner or standing on their own!


  • Preheat the oven to 180 °C.
  • Chop the onions and garlic. Cut the pepper into cubes.
  • Heat a nonstick pan over medium heat. Cook the ground beef without adding any oil. Add the onion and garlic and cook everything together for 3 minutes.
  • Add the pepper cubes, paprika, tomato paste and water. Bring to a simmer and let simmer for about 7 minutes. Season with salt and pepper.
  • Remove the pan from the heat and set aside. Stir in the grated cheese and parsley.
  • To make the dough: Mix the protein pizza powder and water in a bowl.
  • On a well-floured surface, roll the dough out thin. Use a wide-rimmed glass to cut circles out of the dough, roughly 10cm wide. As you run out of space, continue to gather up the dough and roll it out again until you have 12 dough circles.
  • Set 1 tbsp of the filling in the middle of each circle. Fold into half-moon shapes, and use a fork to close the edges together tightly.
  • Set the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg yolk. Bake in the preheated oven for 15-20 minutes, until golden-brown.
  • Serve the empanadas with tomato salsa.
  • Enjoy!

Vegetarian Variation

Plant-based? No problem! Replace the meat with cubed mushrooms, kidney beans, chickpeas, or soy-based grounds.
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