Hi, I am Linda, and this is my trusty empanadas recipe. I make it on busy nights, I share it at game day, I snack the leftovers cold because patience is not my gift. For search and sanity it matches these too, empanadas recipe chicken, apple empanadas recipe, vegetarian empanadas recipe, pork empanadas recipe, authentic empanadas recipe, apple empanadas recipe easy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegetarian Empanadas Recipe
- 3) Ingredients for Vegetarian Empanadas
- 4) How to Make Vegetarian Empanadas
- 5) Tips for Making Vegetarian Empanadas
- 6) Making Vegetarian Empanadas Ahead of Time
- 7) Storing Leftover Vegetarian Empanadas
- 8) Try these appetizers next
- 9) Vegetarian Empanadas
- 10) Nutrition
1) Key Takeaways
Hi, I am Linda from Cook Daily Recipe at www.cookdailyrecipes.com. I test, I tinker, and I share what works. This empanadas recipe keeps weeknights sane. It uses a flaky dough and a bright veggie mix. The first bite crackles. The steam smells like warm spice and roasted pepper.
We skip fuss. We keep steps clear. We bake for ease and for a clean kitchen. You can freeze the pies before baking. You can bake straight from the freezer. A simple yogurt lime dip plays nice here.
This easy empanadas recipe scales well for a party. It packs for lunch and holds heat for game day. If you crave meat, try the short keywords once and then come back here for the veg joy. The crust turns crisp, the center stays soft, and the seasoning hits that sweet spot between comfort and zing.
2) Easy Vegetarian Empanadas Recipe
I carry a plan and a craving. The dough chills while the filling cools. That rhythm keeps me calm. Our empanadas recipe shines with pantry staples and fresh veggies. Yes, empanadas recipe gets a second mention here. I want search to find us and I want you to find dinner without stress.
We build a homemade empanadas recipe that fits a weeknight. The pastry stays tender from cold butter and a splash of vinegar. The filling brings onion, potato, peas, and pepper with warm cumin and smoked paprika. One pan, one bowl, two sheet pans, done.
If you chase the best empanadas recipe, bake these until the edges go deep golden. The crackle will make you grin. The scent will pull folks to the kitchen. Serve with herbs and a cool sauce. Take a picture. Then eat while the steam curls.
3) Ingredients for Vegetarian Empanadas
All purpose flour I use it for structure and a soft bite. It holds the butter and gives the dough that light lift you want from easy vegetarian empanadas.
Kosher salt A small spoon wakes the dough and the filling. It makes every note brighter and keeps bland at bay.
Cold unsalted butter Small cubes stay cold so the pastry bakes into thin sheets. Those sheets flake and crack with a clean snap.
Large egg It binds the dough and adds shine when brushed on top. The color turns rich in the oven.
Ice water with a splash of white vinegar This brings the flour together fast. The dough stays tender and easy to roll.
Olive oil I warm the pan with it. The onion softens and sweetens. The garlic blooms and smells like dinner.
Yellow onion and garlic They set the base. The onion goes soft and golden. The garlic turns mellow and kind.
Russet potato Small dice turns creamy inside the pie. It carries spice and gives a sturdy bite.
Peas and carrots Frozen works great. The color pops. The touch of sweetness balances the spice.
Red bell pepper It adds crunch and a mild roasted note. The color reads festive on the plate.
Baby spinach It wilts down and adds a fresh green taste. It keeps the filling juicy without extra liquid.
Ground cumin and smoked paprika Earth and smoke. They make the kitchen smell warm and cozy.
Dried oregano and black pepper They round the edges of heat and give the filling a friendly kick.
Queso fresco or feta Crumbles add a creamy, salty finish. They melt just a touch and pull the mix together.
Egg wash A quick brush gives shine and color. The tops bake up glossy and crisp.
4) How to Make Vegetarian Empanadas
Step one mix dry and fat Whisk flour with salt in a bowl. Rub in cold butter with your fingers until the mix feels like coarse crumbs that clump when pressed.
Step two add liquid and rest Beat the egg with ice water and a splash of vinegar. Stir into the bowl until a shaggy dough forms. Press into a disk, wrap, and chill while you cook the filling for this easy empanadas recipe.
Step three cook the filling Warm oil in a skillet over medium heat. Soften onion, then add garlic. Stir in potato, peas, carrots, and pepper. Cook until the potato turns tender. Fold in spinach, cumin, paprika, oregano, salt, and pepper. Cool, then add cheese.
Step four roll and fill Heat the oven to four hundred F. Divide dough into rounds. Roll each to about five inches wide. Spoon filling on one side. Wet the edge, fold, and crimp with a fork for classic hand pies.
Step five bake and rest Set pies on lined sheets. Brush with egg wash. Bake twenty to twenty five minutes until deep golden. Rest five minutes so the steam calms.
5) Tips for Making Vegetarian Empanadas
Keep everything cold. Cold dough gives lift and flake. If the butter starts to melt, slide the tray back in the fridge. That simple pause saves texture.
Use a glass or a wide mug to cut rounds if the cutter went missing. The rim makes a clean circle. A fork seals the edge. The look reads rustic and I like that.
Want baked empanadas with extra color Use the egg wash and move the rack to the upper third for the last five minutes. The tops turn glossy and the bottoms stay crisp.
6) Making Vegetarian Empanadas Ahead of Time
We plan for busy nights. Form the pies and freeze them on a tray. Once solid, tuck them into a bag. They keep for a month and come out tasting fresh.
To bake from frozen, brush with egg wash and put them on a lined sheet. Add a few minutes to the bake. Listen for that crisp edge and watch for deep color.
For parties, I double the batch. I label the bags and I write bake time. Guests arrive, trays go in, and the kitchen smells like an authentic empanadas recipe even though we went meat free.
7) Storing Leftover Vegetarian Empanadas
Leftovers cool on a rack so the bottoms stay crisp. Once cool, we pack them in a box with paper between layers. They sit in the fridge and wait for lunch.
To reheat, I use a hot oven or an air fryer set to three hundred fifty F. Five to eight minutes wakes the crust and keeps the center soft. A microwave works in a pinch, though the crust turns soft.
These travel well. I wrap one in foil and tuck it with fruit and a small cup of sauce. It feels like a tiny feast and it tastes like a homemade empanadas recipe made with care.
8) Try these appetizers next
9) Vegetarian Empanadas
Vegetarian Empanadas empanadas recipe for crispy flaky pockets
Ingredients
For the Dough
- 2 and 3/4 cups all purpose flour
- 1 teaspoon kosher salt
- 1/2 cup cold unsalted butter cut in cubes
- 1 large egg
- 1/2 cup ice water plus 1 to 2 tablespoons if needed
- 1 tablespoon white vinegar
For the Filling
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup small diced russet potato par cooked
- 1 cup frozen peas and carrots thawed
- 1 cup small diced red bell pepper
- 1 cup chopped baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled queso fresco or feta
- 1 egg beaten for brushing
Instructions
Make the Dough
- Whisk flour and salt in a bowl.
- Cut in the cold butter with fingers until the mix looks like coarse crumbs that clump when pressed.
- Beat the egg with ice water and vinegar, add to the bowl, and stir until the dough starts to come together.
- Knead on the counter just until smooth, then wrap and chill for 30 minutes.
Make the Filling
- Warm the oil in a skillet over medium heat, add onion, and cook until soft.
- Stir in garlic, potato, peas, carrots, and bell pepper, and cook until the potato is tender.
- Mix in spinach, cumin, smoked paprika, oregano, salt, and pepper, and cook until the spinach wilts.
- Take off the heat and fold in the cheese, then cool to room temp.
Assemble and Bake
- Heat the oven to 400 F and line two sheets with parchment.
- Divide the dough into 12 balls and roll each into a round about 5 inches wide.
- Spoon filling on one side, brush edges with water, fold, and crimp with a fork. I use a mug edge when I lose the cutter, works fine.
- Put on the sheets, brush with beaten egg, and bake 20 to 25 minutes until deep golden.
- Rest 5 minutes. Try not to burn your tongue, I say this from experience.
10) Nutrition
One pie offers a balanced bite. You get a mix of carbs, protein, and fat from the dough and the cheese. The veggies bring fiber and color. For a lighter plate, pair one pie with a big green salad. For a bigger meal, serve two pies with beans and rice. Easy vegetarian empanadas fit both paths.
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