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Veggie Empanadas

A popular dish in Argentina, these empanada pockets make great snacks or can form part of a delicious vegetarian meal for any occasion. For more vegetarian recipes, go to’heaven-vegetarian-recipes-from-around-the-world

What you’ll need

For the vegetable mixture:

½ green pepper

½ red pepper

1 onion, medium

1 potato, medium

1 carrot

1 clove garlic

1 medium tomato

1 medium zucchini

1 cup green beans, French cut

½ cup peas

2 cups spinach, chopped

½ teaspoon chili powder

½ teaspoon oregano

1 bay leaf

½ teaspoon ground cumin

Salt and pepper

½ cup extra virgin olive oil

1 egg yolk with 1 tablespoon water, whisked

3 hardboiled eggs, cut into 8 pieces

For the Dough:

½ cup milk

½ cup water

4 cups flour

1 teaspoon baking powder


½ cup vegetable shortening

Method to make the dough

Take the bowl of a mixer and combine the flour and baking powder. Add in the softened shortening. Mix the milk, water and salt into a separate bowl as well, testing to make sure it tastes adequately salty.

Turn the mixer on to the lowest speed. Slowly pour in the milk and water mixture. About mid-way through pouring, increase the speed of the mixer and continue until a ball shape forms.

If the dough feels too thick then add a little more water to soften.

Once done, remove the dough and place it on a lightly flour dusted surface. Knead the dough for 5 minutes. Pull the dough into 8 separate balls and cover with a cloth to one side.

Take each ball and roll it into a circle with a rolling pin.

Method to make the vegetable mixture

Chop up the peppers, red and green, the onions, garlic and tomato. Shred the peeled potato, carrot and zucchini. Chop up the spinach to reserve to one side.

Heat up cup of olive oil in a large skillet on a medium-high heat. Add in the peppers, onions and garlic and cook for 5 minutes. Sprinkle in the chili powder, salt, pepper, bay leaf, cumin and oregano. Give it a thorough stir.

Next, add the potato, zucchini, tomato, green beans, peas and carrots and cook for 10 minutes until softened.

Add in the spinach and continue cooking for a further 5 minutes. When all the veggies are tender, remove from the heat and place the skillet to one side. Discard the bay leaf.

Method to build the empanadas

Lay out your dough circles and place 2 tablespoons of the vegetable mixture in the center of each one.

Place  boiled egg on top of each portion of veggie mix. Get some hot water and dip your finger in it. Run your finger along the edge of half of the dough, this is how you seal the dough.

Fold the other half over towards the edge and press down firmly to seal the parcel of dough into a semi-circle shape.

Leave a  inch gap then fold the top middle section over and then both sides, pinching together to form an envelope. Prick the dough with a fork and glaze each one with egg wash. Flour a baking sheet and bake for 30 minutes on 400 degrees F.



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