Mouthwatering Chilean Vegetarian Empanada Recipe – Aromatic and Delicious Snack for Your Next Gathering

Allergens

Gluten, Dairy, Eggs

Ingredients

• 1. 2 cups all
• purpose flour 2. 1 teaspoon salt 3. 1/2 cup cold unsalted butter, cubed 4. 1/2 cup ice water 5. 2 tablespoons olive oil 6. 1 medium onion, finely chopped 7. 2 cloves garlic, minced 8. 1 red bell pepper, diced 9. 1 yellow bell pepper, diced 10. 1 cup mushrooms, sliced 11. 1/2 cup black olives, pitted and chopped 12. 1/2 teaspoon ground cumin 13. 1/4 teaspoon paprika 14. Salt and freshly ground black pepper, to taste 15. 1/2 cup fresh cilantro, finely chopped 16. 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. In a large skillet, heat olive oil over medium high heat. Add onion, garlic, red and yellow bell peppers, mushrooms, and cook until softened, about 5 7 minutes. Stir in olives, cumin, paprika, salt, and pepper cook for another minute. Remove from heat and stir in cilantro. Let cool slightly.
3. Preheat oven to 400°F (205°C). Divide dough into 12 portions roll out each portion into a circle, about 4 inches in diameter. Place a spoonful of vegetable mixture onto half of each circle, leaving space for sealing the edges. Moisten edges with water and fold over to form a semi circle, crimping the edges to seal.
4. Transfer empanadas to a parchment lined baking sheet. Brush with egg wash and sprinkle with salt flakes. Bake for 20 25 minutes or until golden brown. Allow to cool slightly before serving.

Chef’s Insight

The perfect blend of spices and vegetables in the filling creates a symphony of flavors that will delight your taste buds. Don't be afraid to experiment with different fillings!