Mildveggie Empanada Recipe
Make Mildveggie Empanada Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Baking
Method
Dough
- 1
Make dough
In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt. Add the cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 minutes).
- 2
Bind dough
Mix 6 tablespoons cold water with 1 tablespoon white vinegar. Drizzle the liquid into the flour-butter mixture a tablespoon at a time, gently folding with a fork until the dough just comes together. If dry, add up to the extra 1 tablespoon water. Avoid overworking: stop when dough holds when pressed.
- 3
Chill dough
Turn the dough onto a lightly floured surface, shape into a disc about 1-inch thick, wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling helps the butter firm and makes flaky dough.
Filling
- 4
Prep vegetables
While the dough chills, dice 1 medium yellow onion, 1 medium carrot, 1 small red bell pepper and 1 small zucchini into small uniform pieces (about 1/4-inch). Mince 2 cloves garlic. Thaw 3 tablespoons peas and 3 tablespoons corn if frozen.
- 5
Sauté aromatics
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and carrot and sauté 4–5 minutes until starting to soften and become translucent.
- 6
Cook vegetables
Add the red bell pepper and zucchini to the skillet and cook 3–4 minutes more until vegetables are tender-crisp.
- 7
Add garlic and spices
Stir in the minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cook 30–45 seconds until fragrant.
- 8
Finish filling
Add 1 tablespoon tomato paste and 3 tablespoons vegetable broth (or water). Stir to combine and simmer 2–3 minutes so flavors meld and liquid reduces slightly. Stir in the peas, corn, 2 tablespoons chopped fresh cilantro or parsley and 1 tablespoon fresh lime juice. Taste and adjust seasoning. Remove from heat and let the filling cool to near room temperature (about 10–15 minutes).
Assembly & Baking
- 9
Preheat oven
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- 10
Roll out dough
Lightly flour a work surface with 1/4 cup flour. Remove chilled dough from fridge and divide into two equal portions. Roll each portion to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a cup), cut out circles; gather scraps, re-roll once and cut remaining circles. You should get about 12–14 circles depending on thickness.
- 11
- 12
Crimp edges
Seal edges by pressing with the tines of a fork or folding a decorative crimp (pinch and roll). Make small slits (2) or poke a few small holes in the top of each empanada to vent steam.
- 13
Egg wash and bake
Place assembled empanadas on the prepared baking sheet about 1 inch apart. Brush tops with the beaten egg (egg wash). Bake in the preheated oven for 18–22 minutes, until golden brown and crisp. Rotate the pan halfway through for even browning.
- 14
Cool and serve
Remove empanadas from oven and let rest on the baking sheet 5 minutes before transferring to a wire rack. Serve warm with optional salsa, chimichurri, or plain yogurt. Leftovers refrigerate up to 3 days; reheat in a 350°F oven for 8–10 minutes to crisp.