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
VEGETARIAN EMPANADAS WITH BLACK BEANS AND CORN
Steps:
- Gather the ingredients.
- Sift the flour into a bowl. Stir in the sugar and 1 teaspoon salt.
- Blend the lard (or shortening) and butter into the flour mixture with a pastry cutter, or with two knives, until fairly well blended.
- Whisk the egg yolks with 3/4 cups water.
- Stir in the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
- Keep kneading the dough, adding more of the water-egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. Taste for salt and add more if needed.
- Cover the dough with plastic wrap and refrigerate for about one hour.
- Gather the ingredients.
- Pour boiling water over the golden raisins and let soak for 10 minutes, then drain. Set aside.
- Add the vegetable oil to a heavy skillet and place over medium heat. Add the chopped onions, aji paste, cumin, and garlic salt and sauté until the onions are very soft and translucent, about 5 to 8 minutes.
- Add the chopped tomatoes, the scallions, and the sugar and sauté, stirring, for about 5 minutes more, or until excess liquid has cooked away and tomatoes are beginning to stick to the pan.
- Add the black beans and sauté, until excess liquid is cooked away, about 5 minutes.
- Add the corn, raisins, and lime juice, and cook for 5 minutes more.
- Remove mixture from heat and scrape into a heatproof bowl.
- Let cool to room temperature, then stir in the cheese cubes and the cilantro. Chill mixture for 2 hours, or overnight.
- Gather the ingredients. Preheat oven to 375 F.
- Divide the dough into 20 pieces for large empanadas or about 40 pieces for small, appetizer-size empanadas.
- Roll each piece of dough into a circle about 1/4-inch thick. (Circles will be about 6 inches in diameter for the larger empanadas and about 3 1/2 inches for the smaller ones).
- Place 1 heaping tablespoon of filling in the middle of each circle of dough (1 teaspoon for small empanadas).
- Fold the dough over the filling to make a semicircle. Press the edges together firmly to seal.
- Fold the edge over itself and crimp decoratively.
- Transfer to a parchment-lined baking sheet and brush the empanadas generously with the beaten egg.
- Bake for about 20 minutes, or until puffed and golden brown.
- Let cool and dust with powdered sugar.
- Serve warm or at room temperature.
Nutrition Facts : Calories 157 kcal, Carbohydrate 19 g, Cholesterol 27 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 169 mg, Sugar 6 g, Fat 7 g, ServingSize 20 to 40 servings, UnsaturatedFat 0 g
SPICY BLACK BEAN EMPANADAS
Make and share this Spicy Black Bean Empanadas recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h
Yield 18 empanadas
Number Of Ingredients 11
Steps:
- .Heat oil in a skillet over high heat; add in onion; stir/saute 3 minutes.
- Add in beans, pumpkin, cilantro, cumin, and cayenne; cook about 3 minutes, until mixture is warmed through; remove from heat.
- Using the back of a fork, mash bean filling to coarse paste; season with salt; cool.
- Preheat oven to 425°.
- Roll out each puff pastry sheet on a lightly floured surface to a 14-inch square.
- Cut each into 9 squares; place 1 heaping tablespoons bean filling in center of each square.
- Sprinkle each mound of filling with cheese.
- Brush edges of squares with egg glaze; fold 1 corner over filling to opposite corner, forming a triangle; using fork, seal crust edges.
- Arrange pastries on rimmed baking sheet; brush with egg glaze.
- Bake about 15 minutes, until golden brown; serve warm.
Nutrition Facts : Calories 228.2, Fat 14.3, SaturatedFat 4.2, Cholesterol 17.3, Sodium 122.7, Carbohydrate 19.3, Fiber 2.8, Sugar 0.8, Protein 6.1
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