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Vegetable Empanadas
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup cold water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine 2 cups of flour and 1/2 teaspoon of salt. Cut in the cold butter pieces using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened. Add the minced garlic, bell pepper, zucchini, and corn. Cook for 5-7 minutes, or until the vegetables are tender.
- Stir in the cumin, paprika, chili powder, salt, and pepper. Remove from heat and let the vegetable mixture cool.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled dough to 1/8 inch thickness. Using a round cutter or a small plate, cut out circles of dough.
- Place a spoonful of the vegetable mixture onto one half of each dough circle. If using cheese, sprinkle some on top of the vegetables.
- Brush the edges of the dough with the beaten egg, then fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork.
- Place the empanadas on the prepared baking sheet. Brush the tops with the remaining beaten egg.
- Bake for 20-25 minutes, or until the empanadas are golden brown.
- Allow to cool for a few minutes before serving. Enjoy!
Vegetable empanadas have a rich history dating back to medieval Spain, where the Moors introduced the concept of stuffed bread or pastry. The dish made its way to Latin America during the colonization period, evolving to incorporate local ingredients and flavors. Today, vegetable empanadas are a beloved staple in Latin American cuisine, with each region adding its own unique twist. Chefs like Chef Jose Andres have popularized the dish in the United States, while renowned restaurants like La Empanada in Buenos Aires are known for their exceptional empanadas. The key to a perfect vegetable empanada lies in the flaky, golden crust and a flavorful, well-seasoned filling. Whether it's the traditional Argentinian version with a savory mix of onions, bell peppers, and spices, or a modern twist with roasted vegetables and a tangy chimichurri sauce, vegetable empanadas continue to delight food enthusiasts worldwide. For the best vegetable empanadas, head to Argentina, where they are a national treasure, or try making them at home with fresh, high-quality vegetables and a perfectly seasoned dough.
55 min
12
180 calories
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