Vegetarian Empanadas
Vegetarian Empanadas
Vegetarian Empanadas

Vegetarian Empanadas Three Ways

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November 6, 2017

Recipe by At the Immigrants Table

Ingredients

For dough:

6 cups all-purpose flour

1⁄2 teaspoons salt

3⁄4 cup vegetable oil

1⁄2 cup cold water

For onion and cheese vegetarian empanadas:

2 onions, sliced into crescents

1 cup Gouda cheese, shredded

1 tablespoon oregano

Salt & pepper

For mushroom and kale vegetarian empanadas:

1 pound mushrooms, sliced

2 cloves garlic, minced

4 kale leaves

The juice of 1 lime

salt and pepper

For sweet potato & lentil vegetarian empanadas:

1 onion, chopped finely,

1 sweet potato, shredded

½ cup lentils, cooked

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Egg wash (1 egg + 1 tsp of milk or non-dairy milk)

Sesame seeds (optional)

Directions

1Preheat oven to 400F.

2To 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.

3For 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.

4For mushroom and kale vegetarian empanadas: preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee mushrooms until they begin to brown, 10-15 minutes. Add kale and garlic, mix well to combine and sautee an additional 3 minutes. Remove from heat and season with lime, salt & pepper. Set aside. When making empanadas, layer 1 TB of mushroom & kale mixture. Seal empanada and set aside. Repeat with remaining filling and dough.

5For sweet potato and lentil vegetarian empanadas: preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Add sweet potatoes, lentils and seasonings. Cook until sweet potatoes cook fully, about 15 minutes. When making empanadas, layer 1 TB sweet potato and lentil mixture per empanada. Seal empanada and set aside. Repeat with remaining filling and dough.

6When ready to bake, arrange empanadas on parchment-lined baking sheets. Brush tops with egg wash, and sprinkle sesame seeds (optional). Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes

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