Vegetarian empanadas

Submitted by JENNIFER HUNT

About the cook: I'm a culinary student and love to cook. I once owned a coffee drive thru named Daisy Dukes in Fairbanks, Alaska.

About the dish: A lot of my friends are vegetarian and I love to help them out with dishes for their families.

National Origin: Spanish

Serves: 4

Estimated Time: 1 to 2 Hours


1st step...empanada dough

3 cups flour
1/2 tsp salt
1/2 cup cold butter cubed
1 large egg
3/4 cup cold water
1/4 cup minced onions
1/4 cup minced mushrooms
1/8 c minced walnuts
1/4 c black beans
1 tsp lime juice
2 slices jalapeños chopped
4 wholes slices jalapenos (garnish)
1oz shredded cheese (almond cheese) or real cheese
2tbsp jalapenos juice

Dip sauce
3oz ranch
1tbsp cumin


The Dough
Add flour, butter, and salt to a food processor fitted with a blade attachment. Pulse a few times until the butter is the size of peas.

Add egg and cold water to the food processor. Pulse just until ball of dough forms.

Form the dough into a flat round disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
Remove Dough from frig…divid dough into 4 even balls
Using roller…make 4 even circles
Set aside.
Heat sauté pan to medium high
Add oil and then add onions cook just to sweat them.
In a bowl add onions..walnuts..chopped jalapenos…jalapenos beans..lime juice..and cheese.
Mix together.
Place enough filler for one side of the (approx. 1 to 2 ounces).
Fold over and crimp with fork…brush with water or egg white.
Meanwhile make dip.
Repeat til done
Place on parchment paper in oven at 350 til lightly browned.
Garnish with I slice each jalapenos and cilantro plate and serve!

Chat about it!

Your email address will not be published. Required fields are marked *