Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt.
- 2
Add Butter
Cut in the unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
- 4
Form Dough
Knead the dough gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 5
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- 6
Add Bell Pepper and Zucchini
Stir in the diced bell pepper and zucchini, cooking for about 5 minutes until they start to soften.
- 7
Add Carrot and Peas
Add the grated carrot and frozen peas, mixing well. Cook for an additional 3-4 minutes.
- 8
Season Filling
Sprinkle in the cumin powder, paprika, salt, and black pepper to taste. Stir in the chopped cilantro and remove from heat.
Assembling and Baking
- 9
Preheat Oven
Preheat your oven to 400°F (200°C).
- 10
Roll Out Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut into circles (about 4-5 inches in diameter).
- 11
Fill 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 seal the edges by pressing with a fork.
- 12
- 13
Bake
Place the empanadas on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
