Vegetarian Empanadas
User Reviews
4.9
Vegetarian Empanadas
Description
Vegetarian Empanadas detail a rich dough prepared from butter, water, all-purpose flour, and spices like paprika and salt, chilled to develop structure. The filling involves sautéing jalapeño with canned corn and black beans, tender boiled diced potato, celery, and bell peppers with seasonings such as cumin, paprika, and pepper flakes for warmth and depth. The mixture can include shredded Monterey Jack cheese for added texture. After assembly into dough rounds, the empanadas are brushed with an egg wash and baked at 400°F until the crust is golden and crisp. This method balances a buttery crust with a savory, softly spiced vegetable filling. The seasoning and combination of vegetables give a layered vegetable flavor with slight heat from jalapeño. They make substantial snacks or appetizer servings, highlighting fresh and canned vegetable components in a pastry form.
Ingredients
For the Dough:
- 1 cup water
- 1 1/2 unsalted butter 170 grams
- 2 3/4 all-purpose flour 349 grams
- 2 teaspoons salt
- pinch paprika
For the Vegetable Filling:
- 2 tablespoons olive oil
- 1 jalapeno pepper seeded and diced
- 1 corn can 15.5 ounces
- 1 black beans can 15.5 ounces
- 1 russet potato peeled, finely diced, and boiled, small
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon cumin ground
- 2 celery diced, stalks
- ½ red bell pepper cored, seeded, and diced
- ½ green bell pepper cored, seeded, and diced
- 1/2 cup Monterey jack cheese optional, shredded, or Mexican blend cheese
For the egg wash:
- 1 egg
- 3 tablespoons water
Instructions
For the dough:
- In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
For the filling:
- Heat olive oil in a large skillet over medium heat. Sauté jalapeño. Once fragrant, add corn, black beans, potato and seasonings. After the mixture has come together, add the diced celery and bell peppers. Sauté for about 2 minutes, or until tender.
To assemble:
- Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Sprinkle lightly with cheese, if using. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
- Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
- Bake empanadas until golden brown, about 20 minutes. Serve warm.
- Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.
Notes
- Leftover cooked potatoes can be used instead of boiling fresh ones to save time.
- If boiling fresh potatoes, cut into small pieces and cook until easily pierced by a fork, approximately 10 minutes.
User Reviews
Overall Rating
4.9
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