Best 5 Veggie Empanada Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGGIE EMPANADA



Veggie Empanada image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 10 to 12 empanadas

Number Of Ingredients 25

1/2 cup vegetable shortening
2 pounds onions, diced
1 1/2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 tablespoons tomato sauce
1 tablespoon tomato paste
3 tablespoons chopped mixed green and red peppers
1 1/2 tablespoons chopped fresh parsley leaves
2 tablespoons chardonnay wine
1 tablespoon vegetable stock
4 ounces portobello mushrooms, chopped
4 ounces carrots, diced
4 ounces green zucchini, diced
4 ounces yellow squash, diced
8 ounces broccoli, diced
8 ounces mixed vegetables
8 ounces chopped fresh spinach
8 ounces creamed corn
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons Cajun seasoning
Salt and pepper
12 Empanada dough disks
2 large egg yolks, beaten

Steps:

  • In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
  • Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
  • Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
  • Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
  • Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
  • Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
  • Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.

SHRIMP EMPANADAS



Shrimp Empanadas image

Provided by Food Network

Categories     main-dish

Time 9h40m

Yield 10 to 12 empanadas

Number Of Ingredients 21

1 tablespoon unsalted butter
1 green cubanelle pepper, chopped
2 medium diced tomatoes
1/2 diced onion
1 cup Sazón
1/4 cup adobo seasoning
2 ounces chicken base
2 ounces ground oregano
3 coriander leaves
2 cups unsalted cooking wine
1/2 cup minced garlic
1/2 cup all-purpose flour
1/2 pound jumbo shrimp, cleaned and tails removed
1 tablespoon unsalted butter
10 to 12 store-bought empanada dough rounds
1 cup (total) grated Colby jack, Cheddar and mozzarella
1 red bell pepper, sliced into thin strips (julienne)
1 yellow bell pepper, sliced into thin strips (julienne)
1 green bell pepper, sliced into thin strips (julienne)
1 orange bell pepper, sliced into thin strips (julienne)
Vegetable oil, for frying

Steps:

  • For the salsa criolla: In a pan on medium-high heat, add the butter, the cubanelle pepper, tomatoes and onion. Cook the veggies for about 5 minutes. Add the Sazón, adobo, chicken base, oregano, coriander leaves, cooking wine, garlic and 4 cups water; bring to a boil. In a separate bowl, combine the flour with 1 cup of water and stir. Add the flour mixture to the pan little by little until the desired thickness of sauce is reached.
  • For the empanadas: Chop the shrimp into medium pieces. In a pan over medium-high heat, add the butter, shrimp and 4 ounces salsa criolla. Stir. Cook until the shrimp is pink and fully cooked, about 7 minutes. Remove from the heat and allow the mixture to cool.
  • To the middle of a round of dough, add about a tablespoon of the shrimp mixture, 1 to 2 teaspoons grated cheese, and add several pieces of colored julienne bell peppers. Close and fold the round dough in half like a crescent. Press the edges together to seal and remove any air pockets. Using your thumb and index finger, pinch and twist along the edge of the dough to create a braided sealed edge. Repeat with the remaining ingredients. Place the empanadas on a plate lined with wax paper and freeze until the next day. (This will help unify the temperature of the empanada and help seal it before frying.)
  • In a fryer or deep pan, add enough vegetable oil to for the empanadas to float. Heat the oil to 350 degrees F.
  • Add the empanadas to the hot oil and fry until golden brown, about 3 minutes on each side. Remove the empanadas to a rack or paper towel to allow excess oil to drain. Empanadas can be served on a cutting board or plate. Cut in half and enjoy!

QUICK & EASY VEGETARIAN EMPANADAS



Quick & Easy Vegetarian Empanadas image

This great recipe found in "Real Simple" magazine cuts normal preparation time for empanadas in half.

Provided by esmerelda smoot

Categories     Savory Pies

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 lb refrigerated pizza dough
1/2 cup flour (for the work surface)
1 (16 ounce) can refried beans
1 (1 pint) container fresh salsa
1 (8 ounce) package shredded cheddar cheese
sour cream (to garnish) (optional)
avocado (to garnish) (optional)

Steps:

  • Heat oven to 400°F Spread 1 teaspoon of the oil on a baking sheet.
  • Divide the dough into 6 equal portions. Roll each into an 8in round on a lightly floured surface. On 1 side of each round, spread some of the beans, then top with 1 1/2 tbs of salsa and 2 tbs of cheese.
  • Fold each of the rounds in half, covering the filling, and sealing the dough on the curved edge with your thumb. Lightly brush the tops of the empanadas with the remaining oil. Transfer to the already greased baking sheet.
  • Bake 12-15 minutes until golden.
  • Serve with a dollop of sour cream and sliced avocado if desired.

Nutrition Facts : Calories 318.4, Fat 18.1, SaturatedFat 8.9, Cholesterol 39.8, Sodium 1070, Carbohydrate 24.7, Fiber 5.3, Sugar 3.2, Protein 15.7

VEGETABLE EMPANADAS WITH TOMATO SAUCE



Vegetable Empanadas With Tomato Sauce image

This recipe comes from an Argentinian grocery store booklet. As an Argentinian myself, I have never try empanadas with dipping sauce, but several times when I bake empanadas, my american friends coment that they would probably be really good with a dipping sauce. That is why when I saw this recipe I decided to post it. I have not try it yet.

Provided by MsPia

Categories     Potato

Time 1h30m

Yield 12 empanadas, 4-6 serving(s)

Number Of Ingredients 20

1 potato, diced
1 carrot, diced
4 ounces butternut squash, diced
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 cup vegetable broth
1/3 cup peas
1 tablespoon parsley, chopped
3 puff pastry sheets
1 egg, slightly beaten
tomato sauce
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, crushed
2 tomatoes, peeled and chopped
1/4 cup red wine
1/4 cup vegetable broth
2 tablespoons tomato paste
1/2 tablespoon dry basil
1/2 tablespoon dry oregano

Steps:

  • Preheat the oven to 400°F.
  • In a saucepan over medium heat, sauté onion in olive oil.
  • When translucent add potato, carrot, and squash. Mix well and add vegetable broth.
  • Cook for about 10 minutes or until vegetables are tender and broth evaporated.
  • Add peas and parley and let it cool down.
  • While vegetable filling is cooling down, cut each puff pastry sheet into four 5"circles.
  • Add 1 Tbs of filling in the center of every circle.
  • Brush the edge of each ½ circle with a little water, fold in half and seal pressing with a fork.
  • Place on a non-stick cookie sheet and bake for 25 minutes or until they are puffy and golden.
  • Meanwhile make tomato sauce by sautéing, over medium heat, onion and garlic with the olive oil. After 5 minutes add tomatoes, wine and broth and bring to boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
  • Move off the heat and let it cool down a little. Pour carefully in a blender and blend until smooth.
  • Pour onto a sauté pan, add tomato paste, basil and oregano and stir over medium heat until hot.
  • Serve the empanadas with tomato sauce as a dip.

Nutrition Facts : Calories 1244.9, Fat 81.8, SaturatedFat 19.6, Cholesterol 52.9, Sodium 560.2, Carbohydrate 108.8, Fiber 7.7, Sugar 8.6, Protein 18.7

QUICK VEGETARIAN PICADILLO EMPANADAS



Quick Vegetarian Picadillo Empanadas image

These empanadas are filled with a vegetarian Puerto Rican-style picadillo filling. A few shortcuts (using canned potatoes and lentils) make them quicker to make.

Provided by fabeveryday

Time 50m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 (15 ounce) can lentils, drained and rinsed
¼ cup sofrito
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) can diced potatoes, drained
1 (8 ounce) can tomato sauce
½ cup sliced pimento-stuffed green olives
2 cups vegetable oil for frying, or as needed
16 pieces empanada pastry discs

Steps:

  • Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
  • Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
  • Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
  • Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
  • Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
  • Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.

Nutrition Facts : Calories 382 calories, Carbohydrate 55.1 g, Fat 14.5 g, Fiber 7.2 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 1169.6 mg, Sugar 2 g

Related Topics