Exquisite Argentinian Vegetarian Empanadas with Roasted Vegetables and Quinoa Stuffed

Allergens

Wheat, Gluten, Dairy

Ingredients

• 2 cups fresh spinach, washed
• 1 cup quinoa, uncooked
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small zucchini, diced
• 1 small eggplant, diced
• 1/2 red onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Olive oil, for cooking
• 1 cup vegetable broth
• 2 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1 teaspoon salt
• 1/2 cup ice water, approximately

Instructions

1. Preheat oven to 375°F (190°C). Roast the vegetables in olive oil until tender and slightly browned. Add spinach and cook until wilted. Season with salt, pepper, smoked paprika, and cumin. Set aside. Prepare quinoa according to package instructions. Combine cooked quinoa with roasted vegetable mixture. For the dough, combine flour, butter, and salt in a large bowl. Use a pastry cutter or your fingers to mix until it resembles coarse meal. Gradually add ice water until dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes. Divide dough into 4 equal portions. Roll each portion between parchment paper into a thin circle. Fill with vegetable quinoa mixture, brush edges with water, and fold over to create half moons. Seal edges by pinching together. Brush empanadas with olive oil and season with salt and pepper. Bake for 20 25 minutes until golden brown. Serve warm.

Chef’s Insight

This recipe showcases Argentina's rich culinary heritage while offering a satisfying vegetarian meal.

Notes

The combination of flavors and textures makes these empanadas a true culinary delight.