Empanada Vegetales Recipe
Make Empanada Vegetales Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Gradually add cold water, mixing until the dough comes together. Do not overwork the dough.
- 3
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Cook the Vegetables
Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
- 5
Add the diced zucchini, grated carrot, and corn kernels, stirring to combine. Cook for another 5 minutes.
- 6
Season the filling with cumin, paprika, salt, and black pepper. Remove from heat and let cool.
Assemble and Bake
- 7
Assemble the Empanadas
Preheat the oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.
- 8
Cut out circles using a biscuit cutter or a glass, about 4-5 inches in diameter.
- 9
Place a spoonful 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.
- 10
Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
- 11
Bake in the preheated oven for 20-25 minutes or until golden brown.
