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Vegetable Empanadas

Yvette Kojic
Servings: 12
30 to 60 min

Homemade empanada dough takes these tasty pockets to the next level.

  • Ingredients
  • step-by-step directions
Vegetable Empanadas
  • For the Vegetable Mixture:
  • 1 medium Onion
  • 1/2 Green Pepper
  • 1/2 Red Pepper
  • 1 Garlic clove
  • 1 medium Potato
  • 1 Carrot
  • 1 medium Zucchini
  • 1 medium Tomato
  • 1 cup French Cut Green Beans
  • 1/2 cup Peas
  • 2 cups chopped Spinach
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon ground Cumin
  • 1 Bay Leaf
  • 1/4 cup Extra Virgin Olive Oil
  • Salt and Pepper
  • 3 Hard Boiled Eggs (cut into 6 to 8 small pieces)
  • 1 Egg Yolk plus 1 tablespoon water whisked
  • For the Empanada Dough:
  • 4 cups Flour
  • 1/2 cup Milk
  • 1/2 cup Water (plus more as needed)
  • 1 teaspoon Baking Powder
  • 1/2 cup Vegetable Shortening
  • Salt
  • For the Empanada Dough: Combine flour and the baking powder in the bowl of a stand mixer. Next, add softened shortening. Combine the milk, water and salt, tasting to make sure it's sufficiently salty. Turn the mixer on to the lowest speed and start adding the water/milk mixture slowly. About half way through adding the milk and water, increase speed slightly and continue mixing until a ball forms. If the dough feels to thick, add more warm water.
  • Once the dough is complete take out of the mixer and knead for about five minutes on a floured surface. Separate the dough into 8 to 10 balls and cover with a cloth. Take one ball and using a rolling pin, roll the ball into a circle, about 6 to 7 inches. You can use a large cookie cutter if you'd like a perfect circle.
  • For the Vegetable Mixture: Chop the onions, red peppers, green peppers, tomato and garlic. Shred the potato, zucchini and carrots. Chop the spinach and set aside. Place a large skillet with 1/4 cup extra virgin olive oil over medium to medium-high heat. Add the onions, red peppers, green peppers, and garlic and sauté for about five minuets. Add, salt, pepper, chili powder, cumin, bay leaf, and oregano, stir. Then, add the tomato, potato, zucchini, carrots, green beans, and peas and sauté for about 10 minutes or until tender. Then, add the spinach and sauté for 5 minutes. Once vegetables are cooked place the skillet on the side to cool off. Remove bay leaf.
  • Take 2 tablespoons of veggie mix and place it in the center of one dough circle. Add 1/4 boiled egg on top of the mixture. This is where you will need hot water to seal the dough. Dip your finger into the hot water and run it on the edge of half of the empanada dough. Fold the other half over to the edge make sure you press down firmly on the edge of the dough to seal. It should look like a semi circle. Leave about a half inch of room. Then, fold the top middle section over followed by the two sides, pinching on the edge. This creates a nice sealed in border.  Prick with a fork on top of the empanadas to allow them to breathe in the oven. Then glaze over with the egg wash. Transfer to a flour baking sheet. Preheat the oven to about 400 degrees. Bake for about 30 minutes or until golden brown.
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