VEGETARIAN EMPANADAS THREE WAYS
Veggie empanadas are much easier to make than you'd think. In this easy recipe, choose from three different vegetarian empanada fillings to create delicious, hot and flaky pastries. The recipe relies on using pre made empanada dough which simplifies the recipe.
Provided by Lyn Croyle
Time 50m
Number Of Ingredients 20
Steps:
- Choose the filling for your empanadas. Each recipe for filling above will make one batch of 10-12 empanadas.
- Make the filling using the instructions designated below for your choice.
- Heat oil in a skillet. When hot add onions and garlic and saute until tender. Add spinach and cook until spinach is wilted. Add the artichokes and nutmeg and cook for an additional 1-2 minutes. Remove from heat, stir in parmesan cheese and allow the mixture to cool slightly before assembling empanadas
- Heat oil in a skillet. When hot add onions and garlic and saute 2-3 minutes. Add jalapeno peppers and cook until all the veggies are soft. Add the tomato paste and beans and cook for an additional 1-2 minutes. Remove from heat and stir in cilantro.
- In a small bowl, mix together the corn, cheese and diced green onions.
- Preheat the oven to 400° F.
- Lay the disks out on a lightly floured work surface.
- Place a heaping tablespoon of the filling into the center of the dough circle.
- Dampen the edges of the circle with water and fold in half to create a half moon shape.
- Use a fork to press the edges closed.
- Place each empanada onto a baking sheet with about 1 ½ inch of space in between.
- Repeat with the remaining empanada dough and filling to make all 10 empanadas.
- Brush the tops of the empanadas with plant-based milk. Place into the oven and cook for 15-20 minutes or until the pastry puffs up and golden brown.
Nutrition Facts : ServingSize 1 piece, Calories 140 kcal, Carbohydrate 23 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 341 mg, Fiber 2 g, Sugar 1 g
CHILEAN-STYLE CHEESE EMPANADAS (FRITAS DE QUESO)
Steps:
- Gather the ingredients.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
- Gently mix the vegetable shortening into the flour.
- Place the milk and water in a saucepan and heat until almost boiling.
- Stir the hot liquid into the flour mixture. Add more water (1 tablespoon at a time) if the mixture seems too dry and crumbly, or add more flour if the mixture is too wet and sticky.
- Knead dough gently until well mixed and homogenous.
- Divide dough into 16 portions, and roll each piece into a ball. Let the dough rest for 5 minutes.
- Grate or finely chop cheese.
- Roll each ball of dough into a 6- to 7-inch circle.
- Place 1 ounce of cheese in the center of each dough circle.
- Fold the dough in half over the cheese to form a semicircle.
- Press down firmly along edges to seal.
- Roll the edge inward over itself and press down again to seal.
- Crimp edge decoratively with a fork, pressing to seal.
- In a deep-sided skillet, pot, or deep-fat fryer, heat several inches of vegetable oil to 350 F. Fry empanadas in batches, turning at least once, until golden brown.
- Drain empanadas on paper towels.
- Empanadas can be kept warm in a 200 F oven for up to 1 hour before serving. Serve warm.
Nutrition Facts : Calories 492 kcal, Carbohydrate 28 g, Cholesterol 48 mg, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, Sodium 634 mg, Sugar 3 g, Fat 35 g, ServingSize 16 empanadas (8 servings), UnsaturatedFat 0 g
VEGETABLE AND CHEESE EMPANADAS
Spinach, onions and finely chopped carrots cooked with dressing and shredded cheese make a tasty filling for these from-scratch empanadas.
Provided by My Food and Family
Categories Meal Recipes
Time 50m
Yield 12 servings, 2 empanadas each
Number Of Ingredients 10
Steps:
- Combine flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1 egg; mix well. Gradually add water, mixing well after each addition. Shape into ball; wrap tightly in plastic wrap. Refrigerate until ready to use.
- Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add spinach and carrots; cook and stir 5 min. Remove from heat; cool.
- Heat oven to 375ºF. Roll out half the dough on lightly floured surface to 1/16-inch thickness; cut into12 (4-inch) rounds with biscuit cutter. Repeat with remaining dough.
- Add cheese to spinach mixture; mix well. Spoon onto centers of dough rounds, adding about 1-1/2 Tbsp. spinach mixture to each round. Beat remaining egg until blended; brush onto outer parts of dough rounds. Fold dough rounds in half; press edges together to seal. Make small cut in top of each empanada to vent the steam. Place on baking sheet sprayed with cooking spray; brush with any remaining egg.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 1 g, Protein 9 g
VEGGIE EMPANADA
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 10 to 12 empanadas
Number Of Ingredients 25
Steps:
- In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
- Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
- Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
- Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
- Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.
CHEESE EMPANADAS
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 8 to 10 empanadas
Number Of Ingredients 5
Steps:
- Mixing by hand, combine 2 cups warm water, the shortening and salt in a medium bowl. Slowly add the flour, mixing quickly to avoid lumps. Knead until the ingredients are evenly combined. Let the dough rest for 5 minutes, then shape into small balls (about 3 ounces each).
- Using a hand tortilla press, place a piece of waxed paper on the bottom, center a dough ball on top and cover with another piece of waxed paper. Gently press down to flatten the ball into a thin circle (not too thin or it will crack). Alternatively, you can use a wooden board or large plate to press the dough.
- Remove the top paper and add 1 tablespoon of the cheese to the middle of the pressed dough. Carefully fold one edge of the circle over the cheese to the other edge, and press the edges together to close the empanada. Using a small bowl, place it over the empanada close to the edge and press down slightly to cut the edge and evenly seal it. Repeat with the remaining dough and cheese. Set the empanadas on a large platter and refrigerate for 30 minutes.
- In a large heavy-bottomed saucepan, add enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Gently remove the wax paper from each empanada and fry two to four at a time (depending on the pan size) until golden brown, about 5 minutes.
- Serve immediately.
More about "vegetable and cheese empanadas recipes"
AUTHENTIC ARGENTINIAN VEGETARIAN EMPANADAS - 3 WAYS!
From immigrantstable.com
4.9/5 (79)Total Time 55 minsCategory Appetizer, SideCalories 132 per serving
- To make dough: Combine the flour with the salt in a large bowl. Add the oil and the water and knead until dough forms. If the dough requires, add more water. Cover and refrigerate for 10 minutes.
- For onion and cheese vegetarian empanadas: preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Remove from heat and season with oregano, salt & pepper. Set aside. When making empanadas, layer 1 TB of onion mixture per empanada and top with a sprinkle of cheese. Seal empanada and set aside. Repeat with remaining filling and dough.
VEGETABLE EMPANADAS - JAMIE GELLER
From jamiegeller.com
Cuisine Mexican & Southwest, Latin AmericanCategory Appetizers, MainServings 4Total Time 40 mins
- Cook onions for 3 minutes; add garlic and cook for 2 minutes more, stirring occasionally. Remove from heat and transfer vegetables to a large bowl. In the same pan, add ½ cup water, squash, and salt. Cover and cook over high heat for 5 minutes or until tender. Drain and place in the bowl with onions and garlic. Stir in black beans, corn, raisins, olives, and ½ teaspoon salt; mix thoroughly.
- Divide the pie crust into 4 equal parts. On a floured board, stretch or press out each piece into a circle about 8 inches in diameter. Spread equal amounts of filling on one-half of each circle. Fold the circle in half over the filling and crimp the edges with your fingers or a fork to seal well. You may need to use some water as a glue to secure the seal.
CRISPY BAKED VEGETARIAN EMPANADAS - WENT HERE 8 THIS
From wenthere8this.com
RECIPE FOR BAKED CHEESE EMPANADAS OR EMPANADAS DE …
From laylita.com
VEGETARIAN EMPANADAS WITH BLACK BEANS AND CORN …
From thespruceeats.com
CHEESE AND POBLANO EMPANADAS - LATIN RECIPES
From laylita.com
CHEESY BEEF EMPANADAS | HOMEMADE GROUND BEEF EMPANADAS …
From thenovicechefblog.com
BEEF EMPANADAS WITH FREEZING DIRECTIONS | UNL FOOD
From food.unl.edu
17 EMPANADA RECIPES (+ BEST FILLING IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
HAM, CHEESE, AND ONION EMPANADAS RECIPE | BON APPéTIT
From bonappetit.com
10 BEST VEGETARIAN EMPANADAS RECIPES | YUMMLY
From yummly.com
BEST CHEESY BEEF EMPANADAS RECIPE - HOW TO MAKE CHEESY BEEF …
From delish.com
ARGENTINE EMPANADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
10 BEST CHEESE EMPANADAS RECIPES | YUMMLY
From yummly.com
VEGETABLE AND CHEESE EMPANADAS - PIEMASTER
From piemaster.com
10 BEST VEGETABLE EMPANADAS RECIPES | YUMMLY
From yummly.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