THE TEMPORARY VEGETARIAN: A PORTUGUESE EMPADA
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada - Portuguese stuffed pastry - that is similar to a ratatouille wrapped in puff pastry. She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden. Serve them for lunch with a salad.
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. ln a large skillet over medium heat, heat olive oil until shimmering. Add onions and garlic, and sauté until translucent, about 5 minutes. Add zucchini, squash, and eggplant, and sauté until tender but have not lost their shape, about 10 minutes. Add tomatoes, thyme and parsley, and cook until tomatoes soften but do not lose their shape, about 5 minutes. Add red wine vinegar. Season with salt and pepper to taste.
- In a small bowl, mix 1 tablespoon flour with 3 tablespoons water. Mix well, and add to the vegetables. Cook for 3 minutes, stirring. Transfer to a baking sheet to cool until no longer steaming, then place in refrigerator to chill, uncovered, for 15 minutes.
- Place one sheet of puff pastry on a lightly floured work surface. Using a 3 1/2- to 4-inch-in-diameter cookie cutter or cup, cut out six disks. Using a 1-1/2 inch cookie cutter, cut out six more disks. Roll all the disks out to 1/8 inch thick.
- Butter or spray a six-cup muffin pan with 3-inch diameter cups. Place a large disk in each of the holders; the dough should overlap the holder by about an inch. Add one sixth of the chilled vegetables to each cup. Place the small circle of pastry on top of the vegetables, and fold over the edges of the larger circle to fully enclose the empada. (It may be possible to pinch together the edge of the large disk of dough without using the smaller disk.) Brush the tops with beaten egg.
- Bake empadas until golden brown, 25 to 40 minutes. Using a knife, gently loosen from the muffin tins. Transfer to plates, and serve hot. If desired, serve with a salad.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 302 milligrams, Sugar 3 grams, TransFat 0 grams
QUICK VEGETARIAN PICADILLO EMPANADAS
These empanadas are filled with a vegetarian Puerto Rican-style picadillo filling. A few shortcuts (using canned potatoes and lentils) make them quicker to make.
Provided by fabeveryday
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
- Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
- Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
- Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
- Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
- Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.
Nutrition Facts : Calories 382 calories, Carbohydrate 55.1 g, Fat 14.5 g, Fiber 7.2 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 1169.6 mg, Sugar 2 g
QUICK & EASY VEGETARIAN EMPANADAS
This great recipe found in "Real Simple" magazine cuts normal preparation time for empanadas in half.
Provided by esmerelda smoot
Categories Savory Pies
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Spread 1 teaspoon of the oil on a baking sheet.
- Divide the dough into 6 equal portions. Roll each into an 8in round on a lightly floured surface. On 1 side of each round, spread some of the beans, then top with 1 1/2 tbs of salsa and 2 tbs of cheese.
- Fold each of the rounds in half, covering the filling, and sealing the dough on the curved edge with your thumb. Lightly brush the tops of the empanadas with the remaining oil. Transfer to the already greased baking sheet.
- Bake 12-15 minutes until golden.
- Serve with a dollop of sour cream and sliced avocado if desired.
Nutrition Facts : Calories 318.4, Fat 18.1, SaturatedFat 8.9, Cholesterol 39.8, Sodium 1070, Carbohydrate 24.7, Fiber 5.3, Sugar 3.2, Protein 15.7
THE SIMPLEST CORN PUDDING
This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish.
Provided by Elaine Louie
Categories easy, side dish
Time 40m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
- Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
- Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.
More about "the temporary vegetarian a portuguese empada recipes"
VEGETARIAN EMPANADAS RECIPE - LOADED WITH VEGETABLES - CHISEL …
From chiselandfork.com
BEST EMPANADAS SIN CARNE RECIPE - HOW TO MAKE VEGETARIAN …
From delish.com
VEGETARIAN RECIPE: A PORTUGUESE EMPADA - THE NEW YORK TIMES
From archive.nytimes.com
12 PORTUGUESE RECIPES | OLIVEMAGAZINE
From olivemagazine.com
VEGAN EMPANADAS • EGGLESS | OUR PLANT-BASED WORLD
From ourplantbasedworld.com
PORTUGUESE EMPANADAS | CARRIE'S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
EASY VEGETARIAN EMPANADAS (THREE FILLINGS) - COOK EAT …
From cookeatlivelove.com
SUPER EASY VEGGIE-FILLED EMPANADAS AT HOME - GREEN MOCHILA
From greenmochila.com
PORTUGUESE RECIPES - NYT COOKING
From cooking.nytimes.com
THE TEMPORARY VEGETARIAN: A PORTUGUESE EMPADA
From diningandcooking.com
THE TEMPORARY VEGETARIAN A PORTUGUESE EMPADA RECIPES RECIPE
From recipert.com
PORTUGUESE VEGETARIAN RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SHRIMP EMPANADAS - RISSóIS DE CAMARãO - SUNDAY …
From sundaysuppermovement.com
VEGAN EMPANADAS - MAKE IT DAIRY FREE
From makeitdairyfree.com
VEGETARIAN-FRIENDLY PORTUGUESE FOOD | EPICURE & CULTURE
From epicureandculture.com
HOW TO MAKE LINGUICA PUFFS - PORTUGUESE SAUSAGE EMPANADAS
From youtube.com
VEGETARIAN EMPANADAS RECIPE (SPINACH FILLING) | THE KITCHN
From thekitchn.com
HOW TO MAKE VEGETARIAN EMPANADAS WITH HOMEMADE DOUGH
From youtube.com
VEGETARIAN EMPANADAS - BLACK BEAN & CORN | HANDLE THE HEAT
From handletheheat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love