Sensational Veggie Empanadas – A Delectable Argentinian Snack

Allergens

Wheat (gluten), Dairy (in butter)

Ingredients

• 2 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 1/3 cup ice water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 cup cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 large egg, beaten (for egg wash)

Instructions

1. In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into two equal portions wrap in plastic and refrigerate for 30 minutes.
2. In a pan over medium heat, warm olive oil. Add onion, peppers, mushrooms, and garlic, sautéing until tender. Stir in cilantro, parsley, cumin, smoked paprika, salt, and pepper remove from heat and let cool.
3. Preheat oven to 400°F (205°C). Roll out half of the dough on a floured surface. Cut into 8 equal circles. Repeat with remaining dough.
4. Place a heaping tablespoon of vegetable filling onto each circle, fold in half, and crimp edges to seal. Brush tops with egg wash.
5. Transfer empanadas to parchment lined baking sheets, and bake for 20 25 minutes until golden brown. Cool slightly before serving.

Chef’s Insight

The combination of flaky pastry and aromatic vegetables creates a rich, satisfying mouthfeel, perfect for an appetizer or light meal.

Notes

Be sure to use cold butter for the pastry dough and ice water for the best texture.