Argentinian Vegetarian Empanadas: A Flavorful Fusion of Tradition and Modernity

Allergens

Wheat (Gluten) - Dairy - Eggs

Ingredients

• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4
• 6 tablespoons ice water
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup button mushrooms, sliced
• 1/2 cup corn kernels
• 1/4 cup black olives, pitted and chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup grated mozzarella cheese
• 1 large egg, beaten

Instructions

1. a. In a large bowl, mix the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour until it resembles coarse meal. Gradually add ice water to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes. b. In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent. Add bell peppers, mushrooms, corn, olives, cumin, smoked paprika, salt, and pepper. Cook until the vegetables are tender, about 5 7 minutes. Remove from heat and let cool slightly. c. Preheat oven to 400°F (205°C). d. Divide dough into 8 equal portions. Roll out each portion on a floured surface into a thin circle. Spoon vegetable mixture onto one half of each circle, top with cheese, and fold the dough over to create a semi circle. Crimp the edges together to seal. e. Place empanadas onto a parchment lined baking sheet. Brush the tops with beaten egg. Bake for 20 25 minutes or until golden brown. Let cool slightly before serving.

Chef’s Insight

For an added touch, serve these empanadas with a side of homemade chimichurri sauce or a creamy avocado spread.

Notes

Be sure to keep the dough cold while rolling it out, and handle it as little as possible to prevent a tough texture.