Mouthwatering Argentine Vegetarian Empanadas with Spicy Roasted Red Pepper Sauce
This mouthwatering and scrumptious vegetarian empanada recipe with a delectable spicy roasted red pepper sauce will leave your guests impressed. These easy-to-make Argentinian-inspired empanadas are perfect for parties or gatherings and can be made with gluten-free flour and dairy-free cheese for dietary restrictions. With enticing flavors, incredible plating appeal, and an irresistible aroma, this dish is sure to become a favorite in your culinary repertoire.
Allergens
Wheat, Dairy
Ingredients
- 2 cups all
- purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4 to 6 tablespoons ice water
- 2 cups finely chopped assorted vegetables (e.g., bell peppers, onions, mushrooms, zucchini)
- 1 cup grated cheese (e.g., mozzarella, cheddar, or gouda)
- 1 tablespoon olive oil
- 1 jar (about 8 ounces) roasted red peppers, drained and chopped
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 400°F (205°C). In a large skillet, heat olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 7 minutes. Season with salt and pepper. Set aside to cool slightly.
- Stir together the roasted red peppers, smoked paprika, salt, and pepper in a food processor or blender until smooth. Set aside.
- On a floured surface, roll out one disk of dough into a thin sheet. Cut into rounds using a 4 inch round cookie cutter. Repeat with the second disk.
- Spoon a heaping tablespoon of the vegetable mixture onto half of the dough rounds. Top with a spoonful of grated cheese and a dollop of spicy red pepper sauce. Fold the dough over the filling, pressing the edges together to seal. Crimp the edges with a fork to create a decorative edge.
- Place empanadas on parchment lined baking sheets. Bake for 18 20 minutes, or until golden brown and crispy. Let cool slightly before serving.
Chef’s Insight
To achieve the perfect flaky crust, ensure that your butter is cold and cut into the dough with a pastry cutter or your fingers until it resembles coarse crumbs. This creates layers of butter within the dough, resulting in a deliciously flaky texture.
Notes
This recipe can be easily doubled or tripled to accommodate larger gatherings.