Mouthwatering Veggie Empanada Bites

Allergens

Gluten, Dairy

Ingredients

• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4 to 6 tablespoons ice water
• 1 cup diced bell peppers (red, green, and yellow)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cooked quinoa
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)
• Sesame seeds (optional)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to incorporate them into the mixture until it resembles coarse crumbs.
2. Gradually add ice water to the mixture until the dough comes together. Form the dough into two equal sized discs, wrap in plastic wrap, and refrigerate for 30 minutes.
3. In a separate pan, sauté bell peppers, onion, and garlic over medium heat until tender. Remove from heat and let cool.
4. In a large mixing bowl, combine the cooled vegetable mixture with cooked quinoa, cilantro, cumin, paprika, and black pepper. Mix well and set aside.
5. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
6. Remove the dough from the refrigerator and roll out each disc on a lightly floured surface. Cut into 24 equal sized circles using a round cookie cutter or glass.
7. Place a small spoonful of the vegetable mixture in the center of half of the dough circles, leaving enough space around the edges to seal.
8. Brush the edge of each circle with beaten egg and fold it over to enclose the filling, creating a crescent shape. Seal the edges by lightly pressing them together and crimping with a fork. Transfer to the prepared baking sheets.
9. If desired, brush the top of each empanada with beaten egg and sprinkle with sesame seeds. Bake for 18 20 minutes or until golden brown.
10. Remove from the oven and let cool on wire racks before serving.

Chef’s Insight

The secret to flaky pastry is using cold butter and giving the dough time to rest in the refrigerator.

Notes

The recipe can easily be doubled to accommodate larger gatherings.