Empanada Veg Recipe
Potato, hogao, bell peppers, mushrooms, onion, carrots and zucchini.
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Ingredients
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Filling
Dough
Method
Filling Preparation
- 1
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent. Add diced bell peppers, sliced mushrooms, grated carrots, and diced zucchini. Cook for an additional 5-7 minutes.
- 3
Combine Filling
Add the hogao sauce to the sautéed vegetables and mix well. Then, fold in the mashed potatoes. Season the mixture with salt and black pepper. Remove from heat and let it cool.
Dough Preparation
- 4
Make the Dough
In a large bowl, combine all-purpose flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, beat the egg and add warm water. Gradually add this mixture to the flour mixture, stirring until a dough forms.
- 5
Knead the Dough
Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Assembly and Cooking
- 6
Roll and Fill Empanadas
Once the dough has rested, divide it into small balls. Roll each ball into a circle about ¼ inch thick. Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal.
- 7
Cook Empanadas
Heat oil in a deep skillet over medium heat. Fry the empanadas in batches until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.