Vegetable Empanada Recipe
Empanada filled with assorted vegetables.
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Ingredients
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Dough
Filling
Egg wash
Method
Dough Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.
- 2
Adding Water
Gradually add water, mixing until the dough forms a ball. If necessary, add more water, one tablespoon at a time, until the dough is smooth.
- 3
Chilling the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Sautéing Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- 5
- 6
Seasoning the Filling
Add frozen peas, cumin powder, paprika, salt, and black pepper to the skillet. Cook for an additional 2-3 minutes, then remove from heat and stir in fresh parsley.
Assembly and Cooking
- 7
Rolling Out the Dough
Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thickness.
- 8
Cutting the Dough
Use a round cutter or a glass to cut out circles of dough, about 4-5 inches in diameter.
- 9
Filling the Empanadas
Place a tablespoon 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.
- 10
- 11
Baking
Place the empanadas on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes or until golden brown.
