Veggie Empanada Recipes

VEGETARIAN EMPANADAS THREE WAYS

Steps:

• Choose the filling for your empanadas. Each recipe for filling above will make one batch of 10-12 empanadas.
• Make the filling using the instructions designated below for your choice.
• Heat oil in a skillet. When hot add onions and garlic and saute until tender. Add spinach and cook until spinach is wilted. Add the artichokes and nutmeg and cook for an additional 1-2 minutes. Remove from heat, stir in parmesan cheese and allow the mixture to cool slightly before assembling empanadas
• Heat oil in a skillet. When hot add onions and garlic and saute 2-3 minutes. Add jalapeno peppers and cook until all the veggies are soft. Add the tomato paste and beans and cook for an additional 1-2 minutes. Remove from heat and stir in cilantro.
• In a small bowl, mix together the corn, cheese and diced green onions.
• Preheat the oven to 400° F.
• Lay the disks out on a lightly floured work surface.
• Place a heaping tablespoon of the filling into the center of the dough circle.
• Dampen the edges of the circle with water and fold in half to create a half moon shape.
• Use a fork to press the edges closed.
• Place each empanada onto a baking sheet with about 1 ½ inch of space in between.
• Repeat with the remaining empanada dough and filling to make all 10 empanadas.
• Brush the tops of the empanadas with plant-based milk. Place into the oven and cook for 15-20 minutes or until the pastry puffs up and golden brown.

VEGGIE EMPANADA

Steps:

• In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
• Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
• Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
• Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
• Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.

VEGETARIAN EMPANADAS WITH BLACK BEANS AND CORN

Steps:

• Gather the ingredients.
• Sift the flour into a bowl. Stir in the sugar and 1 teaspoon salt.
• Blend the lard (or shortening) and butter into the flour mixture with a pastry cutter, or with two knives, until fairly well blended.
• Whisk the egg yolks with 3/4 cups water.
• Stir in the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
• Keep kneading the dough, adding more of the water-egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. Taste for salt and add more if needed.
• Cover the dough with plastic wrap and refrigerate for about one hour.
• Gather the ingredients.
• Pour boiling water over the golden raisins and let soak for 10 minutes, then drain. Set aside.
• Add the vegetable oil to a heavy skillet and place over medium heat. Add the chopped onions, aji paste, cumin, and garlic salt and sauté until the onions are very soft and translucent, about 5 to 8 minutes.
• Add the chopped tomatoes, the scallions, and the sugar and sauté, stirring, for about 5 minutes more, or until excess liquid has cooked away and tomatoes are beginning to stick to the pan.
• Add the black beans and sauté, until excess liquid is cooked away, about 5 minutes.
• Add the corn, raisins, and lime juice, and cook for 5 minutes more.
• Remove mixture from heat and scrape into a heatproof bowl.
• Let cool to room temperature, then stir in the cheese cubes and the cilantro. Chill mixture for 2 hours, or overnight.
• Gather the ingredients. Preheat oven to 375 F.
• Divide the dough into 20 pieces for large empanadas or about 40 pieces for small, appetizer-size empanadas.
• Roll each piece of dough into a circle about 1/4-inch thick. (Circles will be about 6 inches in diameter for the larger empanadas and about 3 1/2 inches for the smaller ones).
• Place 1 heaping tablespoon of filling in the middle of each circle of dough (1 teaspoon for small empanadas).
• Fold the dough over the filling to make a semicircle. Press the edges together firmly to seal.
• Fold the edge over itself and crimp decoratively.
• Transfer to a parchment-lined baking sheet and brush the empanadas generously with the beaten egg.
• Bake for about 20 minutes, or until puffed and golden brown.
• Let cool and dust with powdered sugar.
• Serve warm or at room temperature.