Empanadas De Vegetales Recipe
Vegetable filled empanadas.
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Ingredients
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Dough
Filling
Egg wash
Method
Dough Preparation
- 1
Mix the Dough Ingredients
In a large bowl, combine the all-purpose flour, unsalted butter, and salt. Mix until the butter is well incorporated.
- 2
Add Water
Gradually add the water to the flour mixture, stirring continuously until the dough begins to form.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 4
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until softened.
- 5
Cook the Remaining Vegetables
Add the chopped bell pepper, diced zucchini, grated carrot, and frozen peas to the skillet. Stir in cumin powder, paprika, salt, and black pepper. Cook for about 5-7 minutes until the vegetables are tender.
- 6
Assembling and Baking
- 7
Roll Out the Dough
After the dough has rested, divide it into small balls (about the size of a golf ball). Roll each ball out into a circle about 1/8 inch thick.
- 8
Fill the Empanadas
Place a spoonful of the vegetable filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal.
- 9
Prepare the Egg Wash
In a small bowl, whisk together the egg and water. Brush the egg wash over the tops of the empanadas.
- 10
Bake the Empanadas
Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
