Traditional Vegetables Empanadas Recipe

2023-10-15

By Jane Smith

Spanish Cuisine

Entree

These Vegetables Empanadas recipe are a tasty and healthy meal option that everyone will enjoy. 

 Traditional Galician Empanadas

A popular Spanish dish that originated from the region of Galicia, in the northwest corner of Spain. Galicia has a long history of empanada making, and vegetable empanadas are just one variation of this traditional pastry.

Filling Options

Vegetable empanadas are typically filled with a variety of vegetables, including onions, bell peppers, garlic, tomatoes, and sometimes potatoes or zucchini. The filling is cooked with olive oil and spices such as paprika and cumin, giving it a unique and flavorful taste. 

Stovetop and Grill

The empanadas are usually made by rolling out a pastry dough and filling it with the vegetable mixture before folding it over and baking it in the oven. The result is a delicious and savory pastry that can be enjoyed as both an appetizer or as a main course. Filled with a mix of delicious veggies and spices and wrapped in a flaky crust, they're perfect for lunch, dinner or even a snack.

Wine Pairing

The light and fruity Garnacha complements the sweetness of the vegetables in the empanadas, while its acidity cuts through the pastry's richness

Beer Pairing

 The hoppy and bitter IPA also cuts through the dish's richness and enhances the flavors of the vegetables, particularly the spicy kick of the peppers.

Pitfalls on Vegetarian Empanadas

 Making the dough: Empanada dough can be tricky to make as it requires the perfect balance of flour, fat, and liquid. The dough needs to be firm enough to hold its shape, but not too dry or crumbly.

 Filling the empanadas: The filling should be made in advance and cooled completely before filling the empanadas. Overfilling can cause the empanada to burst in the oven, and under-filling can result in a bland and dry filling.

 Sealing the empanadas: Sealing the empanadas can also be challenging, as the dough needs to be folded and crimped together without splitting or leaking the filling.

 Baking the empanadas: Baking the empanadas requires a hot oven, but not too hot that it burns or dries out the dough. It's important to keep an eye on the empanadas and rotate the baking sheets if necessary to ensure even cooking.

 Adding flavor and texture: Vegetables Empanadas can be bland without proper seasoning and flavor additions. It's important to add spices, herbs, or cheese to enhance the flavor and texture of the filling. A sprinkle of salt and a brushing of egg wash on the empanadas helps to give them a golden and crispy exterior.  See what our article has to offer, Enhance the Flavor.

Ingredients

• 2 cups all-purpose flour

• 1 tsp salt

• 1/2 cup cold vegan butter

• 1/4 cup cold water

• 1 tbsp olive oil

• 1/2 onion, diced

• 1 bell pepper, diced

• 1 zucchini, diced

• 1 cup corn kernels

• Salt and pepper to taste

• 1 tsp paprika

• 1 tsp ground cumin

Instructions

1. In a large bowl, mix together flour and salt. Cut in cold vegan butter until the mixture resembles coarse crumbs.

2. Gradually add cold water and knead until a smooth dough forms. Wrap in plastic and refrigerate for 30 minutes.

3. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and zucchini. Cook until tender, about 10 minutes.

4. Add corn kernels, salt, pepper, paprika, and ground cumin to the skillet. Cook for 5 minutes, stirring occasionally.

5. Preheat oven to 375°F.

6. Roll out the dough on a lightly floured surface and cut it into circles. Spoon the vegetable filling onto one half of each circle and fold the other half over, sealing the edges with your fingers.

7. Bake on a baking sheet for 20-25 minutes, or until golden brown.

Preparation Time 30 min

Cook Time 45 min

Total time 75 min

Nutrition Facts

Calories: 260

Fat: 14 g

Saturated Fat: 6 g

Carbohydrates: 29 g

Fiber: 3 g

Sugar: 2 g

Protein: 4 g

Regional Ingredients Variations of Vegetables Empanadas

Galician Empanada: Called a "Empanada de berberechos", this version includes clams, onions, green peppers, tomatoes, hard-boiled eggs, and paprika. The filling is then wrapped in a pastry dough made with wheat flour and olive oil.

Basque Empanada: Known as "Empanada de Pisto y Bonito", this variation uses canned or fresh tuna, mixed with a "pisto" made of tomato, onion, and green pepper, seasoned with garlic and herbs. It is then encased in a pastry dough and baked.

Andalusian Empanada: This version is called a "Empanada de Espinacas y Garbanzos", made with spinach, chickpeas, onion, garlic, and cumin, blended into a smooth puree. This mixture is then encased in pastry dough and baked until golden.

Murcian Empanada: Called a "Empanada de Atún", this variation uses a generous amount of canned or fresh tuna, mixed with onions, tomatoes, red peppers, and boiled eggs, seasoned with sweet and hot paprika. The filling is then wrapped in a pastry dough made with bread flour and olive oil.

Catalonian Empanada: Known as "Coca de Verduras", this version includes a mix of roasted or sautéed vegetables like bell peppers, eggplant, zucchini, and onions, seasoned with garlic and herbs. The filling is then encased in a thin and crispy pastry dough made with bread flour and olive oil.

Balearic Empanada: Called a "Empanada de Tumbet", this variation uses a mix of diced potatoes, onions, red and green bell peppers, and eggplant, along with tomatoes and garlic, seasoned with paprika and thyme. The filling is then wrapped in a pastry dough and baked until crispy.

Canary Island Empanada: This version, called "Empanada de Berenjenas", is made with roasted eggplant, onions, and tomatoes, along with red pepper flakes, cumin, and a touch of honey. It is then encased in a pastry dough and baked to perfection.

Enjoy these Vegetable Empanadas filled with the goodness of fresh veggies and wholesome ingredients. Share your creations with the hashtag #VegetableEmpanadas and enjoy a healthy and delicious dish!