Argentinian Vegetarian Empanada Platter

Allergens

Wheat (gluten) - Dairy (in butter) - Eggs

Ingredients

• 2 cups all
• purpose flour 1 teaspoon salt 1/2 cup cold unsalted butter, cubed 1/4 cup ice water 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup bell peppers, diced (red, green, and yellow) 1 cup mushrooms, sliced 1 cup zucchini, grated 1/2 cup corn kernels, fresh or canned 1/2 teaspoon paprika 1/2 teaspoon ground cumin Salt and pepper, to taste 1 egg, beaten

Instructions

1. In a large bowl, combine flour and salt. Cut in butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. In a skillet over medium heat, warm olive oil. Add onion and garlic, cooking until softened. Stir in bell peppers, mushrooms, zucchini, corn, paprika, cumin, salt, and pepper. Cook until vegetables are tender, about 5 7 minutes. Remove from heat and set aside to cool slightly.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Divide dough into 8 equal portions, rolling each between sheets of parchment paper into a thin circle. Place about 2 tablespoons of the vegetable mixture onto half of each circle, fold over and crimp edges to seal. Brush tops with beaten egg. e) Bake empanadas for 18 20 minutes or until golden brown. Cool on a wire rack before serving.

Chef’s Insight

The key to tender, flaky dough is keeping the butter cold and using ice water in the dough mixture.

Notes

For a flavorful twist, add some minced fresh herbs to the vegetable filling.