Here’s a flavorful and easy recipe for Veggie Empanadas. These savory hand pies are filled with a delicious mixture of seasoned vegetables and baked to golden perfection!
Yield: 12 Empanadas
Ingredients:
For the Empanada Dough:
- 2 ½ cups all-purpose flour (or gluten-free flour blend)
- 1 tsp salt
- 1 tsp sugar
- ½ cup vegan butter, cold and cubed
- ¼ cup cold water (more if needed)
- 1 tbsp apple cider vinegar (for flakiness)
For the Veggie Filling:
- 1 tbsp olive oil
- 1/2 small onion, diced
- 1 bell pepper, diced
- 1 carrot, peeled and diced
- 1 cup cooked potatoes (about 1 medium potato), peeled and diced
- 1/2 cup frozen peas (or fresh, if preferred)
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh cilantro, chopped (optional)
- 1 tbsp tomato paste or sauce (optional for extra flavor)
- 1 tbsp soy sauce or tamari (for a gluten-free option)
- 1 tbsp lemon juice (optional, for added brightness)
For the Assembly:
- 1-2 tbsp olive oil (for brushing)
- 1 tbsp sesame seeds (optional, for topping)
Instructions:
Make the Dough:
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, salt, and sugar.
- Cut in the Fat:
- Add the cold vegan butter to the dry ingredients. Use a pastry cutter or fork to cut the fat into the flour until it resembles coarse crumbs.
- Add Water and Vinegar:
- Slowly add cold water, 1 tablespoon at a time, and the apple cider vinegar, mixing until the dough begins to form. You may need a little more water if the dough feels too dry. Mix until just combined.
- Chill the Dough:
- Turn the dough out onto a floured surface and knead it a few times until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Make the Veggie Filling:
- Sauté the Vegetables:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and carrot. Sauté for 5-7 minutes, until softened.
- Add Garlic and Spices:
- Add the minced garlic, tomato paste, cumin, paprika, salt, and pepper. Stir for 1 minute until the spices are fragrant.
- Add Potatoes and Peas:
- Stir in the cooked potato, peas, and optional soy sauce and lemon juice. Cook for another 3-5 minutes, until everything is heated through. Taste and adjust seasoning if necessary.
- Cool the Filling:
- Remove the filling from heat and let it cool for 10 minutes before assembling the empanadas.
Assemble the Empanadas:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Roll Out the Dough:
- On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use a round cutter (about 4-5 inches in diameter) or a bowl to cut out circles.
- Fill the Empanadas:
- Place about 2 tablespoons of the cooled veggie filling in the center of each dough circle. Fold the dough over to form a half-moon shape, and pinch the edges together tightly to seal. Use a fork to crimp the edges for a decorative finish.
- Brush and Bake:
- Place the assembled empanadas on the prepared baking sheet. Brush the tops with olive oil and sprinkle with sesame seeds (if using).
- Bake for 25-30 minutes, or until golden brown and crispy.
Serve:
- Serve the veggie empanadas warm with your favorite dipping sauce, such as vegan sour cream, salsa, or guacamole!
Tips:
- Make-ahead: You can prepare the empanadas ahead of time and freeze them before baking. To bake from frozen, just add a few extra minutes to the baking time.
- Customize the filling: Feel free to add other veggies like spinach, mushrooms, corn, or even a vegan cheese for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in the oven to retain the crispiness.
Enjoy your homemade veggie empanadas!
