Source: EatingWell Magazine, March/April 2018
To make ahead: Refrigerate dough, sauce and filling separately for up to 3 days. Let dough stand at room temperature for 10 minutes before rolling.
Serving Size: 1 empanada & 2 Tbsp. sauce
519 calories; protein 20.4g; carbohydrates 38.7g; dietary fiber 3.4g; sugars 2.4g; fat 31.8g; saturated fat 9.7g; cholesterol 168.1mg; vitamin a iu 730IU; vitamin c 5.6mg; folate 87.5mcg; calcium 38.4mg; iron 5.1mg; magnesium 22.5mg; potassium 273mg; sodium 636.9mg; added sugar 1g.
2 1/2 starch, 1 1/2 lean protein, 5 1/2 fat