Vegetarian Empanadas

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Vegetarian Empanadas

I love my baked emapanads, and feel justified serving them because hey, at least they’re not fried! But I was curious to see if it was possible to make baked vegetarian empanadas that taste just as good.

Of course it’s possible! These vegetarian empanadas are at least as good as baked beef empanadas, and two of us actually thought they were better. When you’re done making the filling, taste a little and you’ll see why – the filling is fantastic. And when you envelope a savory, tasty filling in a buttery, flaky crust, how can you possibly go wrong?

Vegetarian Empanadas
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Vegetarian
Yield: 12 empanadas
Ingredients
Dough:
  • 2¼ cups unbleached all-purpose flour
  • 1 teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 1 large egg
  • ⅓ cup ice water (measure and place in the freezer before you start working)
  • 1 tablespoon distilled white vinegar
Filling:
  • 2 tablespoons olive oil
  • ½ large onion, finely chopped
  • ½ large bell pepper, finely chopped
  • 1 tablespoon minced garlic
  • ½ pound mushrooms, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
Egg wash:
  • 1 large egg
  • 1 tablespoon water
Instructions
  1. Place the flour and salt in food processor bowl. Pulse to blend. Add the butter and pulse a few times, until mixture looks crumbly.
  2. Whisk together the egg, water, and vinegar in a small bowl with a fork. Add to food processor bowl. Pulse a few times, just until dough forms.
  3. Remove dough from food processor. Shape into a flat disk. Chill in fridge, wrapped in plastic wrap, 1 hour.
  4. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté about 4 minutes, until tender. Add the garlic and mushrooms. Cook about 5 more minutes, until mushrooms are tender and any liquid they release have been absorbed. Add the salt and pepper, cumin and paprika. Cook one more minute, stirring. Remove from heat and set aside.
  5. Heat oven to 400 degrees F. Whisk together the egg and water for the egg wash. Line a baking sheet with parchment paper. Remove dough from fridge and allow to rest 5 minutes at room temperature.
  6. On a lightly floured surface, with a floured rolling pin, roll out the dough as thin as you can – to about ⅛ inch thickness. Cut twelve 4-inch circles. Scraps can be re-rolled. Place one heaping tablespoon vegetable mixture on one half of each circle, leaving a ½-inch border. Brush egg wash on empty side of circle, fold dough over to make a half-circle and close edges, then crimp edges with a fork.
    how to make empanadas
  7. Arrange the mpanadas on the prepared baking sheet. Brush with egg wash. Bake 10 minutes. Turn empanadas over, brush the other side and bake 10 minutes longer, or until lightly browned on both sides. Cool ten minutes on a wire rack before serving.
Nutrition Per Serving
Serving size: 1 empanada; Calories: 199.7; Fat: 11g; Carbohydrates: 21.6g; Sugar: 0g; Sodium: 304.9mg; Fiber: 1.4g; Protein: 4.6g
 

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