“Scrumptious Cuban Vegetarian Snack: Hearty Veggie-Stuffed Empanadas”
Discover our delectable and simple Veggie-Stuffed Empanadas recipe - a delicious Cuban-inspired dish that's perfect for your next gathering or cozy night in. Packed with vegetables and bursting with flavor, this vegetarian delight is sure to impress your family and friends. Find out how to make these scrumptious empanadas with our step-by-step instructions and plating tips, all optimized for a cinematic experience!
Allergens
Gluten (in flour), Dairy (in optional cheese)
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
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 zucchini, grated
- 2 cloves garlic, minced
- 1/2 cup black beans, cooked and drained
- 1/2 cup corn kernels, fresh or canned
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- In a large bowl, whisk together flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add onion, bell peppers, zucchini, and garlic, and sauté until softened, about 5 6 minutes. Stir in black beans, corn, cumin, paprika, oregano, salt, and pepper. Cook for an additional 2 minutes. Remove from heat and cool slightly.
- Divide dough into 12 equal portions and roll each into a ball. On a floured surface, roll out each ball into a thin circle. Place about 2 tablespoons of the vegetable mixture in the center of each dough circle. Top with shredded cheddar cheese, if using.
- Fold the dough over the filling and seal the edges by crimping or pressing with the tines of a fork. Cut two small slits on top to allow steam to escape. Repeat for all empanadas.
- Place empanadas on a parchment lined baking sheet and bake for 20 25 minutes, or until golden brown. Cool slightly before serving.
Chef’s Insight
Don't overfill the empanadas; this will make them harder to seal properly. Also, make sure the filling is cool enough before assembling the empanadas.
Notes
You can experiment with different vegetable combinations for the filling. Try adding chopped mushrooms or diced potatoes for added texture and flavor.