So after much experimenting and trying to come up with a delicious healthy empanada I think I finally got it. These Empanadas have no animal products but it is very tasty, I am a lover of red onions and garlic I thin the combination of bitter garlic and the red onion gives it a taste not comparable to any other another thing I did was no frying these were baked and see the recipe for the dough as well if not able to make the dough I suggest to try Goya flaky empanada discs they’re delicious and will not disappoint. Honestly I was a bit unsure about trying this recipe since there are not many lovers of vegetables here at home, but after much hesitation I did it and the taste is phenomenal! So please enjoy and give me any comments that you might want me to try.
Vegetarian Empanadas
Delicious Vegetarian empanadas, full of taste and none of the guilt
Ingredients
- Filling:
- 1 medium red onion diced
- 1/2 Green Pepper chopped
- 2 Garlic cloves chopped
- 1/3 cup of fresh chopped parsley
- 1 Carrot diced
- 1 Cup diced mushrooms
- 1 Cup Peas (not canned)
- 1 cup French Cut Green Beans
- 1 cup of white cooked rice
- 1/4 cup Extra Virgin Olive Oil
- Salt and Pepper
- For the Empanada Dough:
- 4 cups Flour
- 1/2 cup Milk
- 1/2 cup Water (plus more as needed)
- 1 teaspoon Baking Powder
- 1/2 cup Vegetable Shortening
- Salt to taste
Directions
- Step 1 Chop the onions, green pepper, and garlic, dice mushrooms and carrots. Cook white rice (yes even instant is fine) and set aside. Place a large skillet with 1/4 cup extra virgin olive oil over medium to medium-high heat. Add the onions, green peppers, and garlic and saute for about five minutes. Add, salt, pepper, and stir. Then, add the carrots, green beans, and peas and saute for about 10 minutes or until tender. Then, add the cooked rice and saute for 5 minutes. Once vegetables are cooked place the skillet on the side to cool off.
- Step 2 For the Empanada Dough:
- Step 3 Combine flour and the baking powder in the bowl of a stand mixer. Next, add softened shortening. Combine the milk, water and salt, tasting to make sure it’s sufficiently salty. Turn the mixer on to the lowest speed and start adding the water/milk mixture slowly. About half way through adding the milk and water, increase speed slightly and continue mixing until a ball forms. If the dough feels too thick, add more warm water.
- Step 4 Once the dough is complete take out of the mixer and knead for about five minutes on a floured surface. Separate the dough into 10 to 12 balls and cover with a cloth. Take one ball and using a rolling-pin, roll the ball into a circle, about 6 to 7 inches. You can use a large cookie cutter if you’d like a perfect circle.
- Step 5 Take 2 tablespoons of veggie mix and place it in the center of one dough circle. This is where you will need hot water to seal the dough. Dip your finger into the hot water and run it on the edge of half of the empanada dough. Fold the other half over to the edge make sure you press down firmly on the edge of the dough to seal. It should look like a semi-circle. Leave about a half-inch of room. Then, fold the top middle section over followed by the two sides, pinching on the edge. This creates a nice sealed in border. Prick with a fork on top of the empanadas to allow them to breathe in the oven. Then glaze over with the egg wash. Transfer to a flour baking sheet. Preheat the oven to about 400 degrees. Bake for about 30 minutes or until golden brown.
