Vegetarian Empanada Recipe
A medley of seasonal vegetables and spices, perfect for vegetarian lovers.
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Ingredients
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Empanada Filling
Method
Empanada Preparation
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, and sauté until softened, about 5 minutes.
- 2
Stir in the zucchini, carrot, and corn, cooking for another 5-7 minutes until vegetables are tender.
- 3
- 4
Remove from heat and stir in fresh cilantro. Allow the filling to cool slightly.
- 5
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out empanada dough on a floured surface and cut out circles (about 4-5 inches in diameter).
- 6
Place a tablespoon of the vegetable filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative finish.
- 7
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil. Bake for 25-30 minutes or until golden brown.
