Description
Golden, flaky Argentinian vegetarian empanadas filled with a variety of vegetables, cheese, and spices. Perfect as a snack, appetizer, or main course, with optional sesame seeds for garnish.
Ingredients
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- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1/2 cup cold water
- 2 onions, sliced into crescents (onion & cheese filling)
- 1 cup Gouda cheese, shredded
- 1 tablespoon oregano
- Salt & pepper to taste
- 1 pound mushrooms, sliced (mushroom & kale filling)
- 2 cloves garlic, minced
- 4 leaves kale, chopped
- Juice of 1 lime
- Salt & pepper to taste
- 1 onion, finely chopped (sweet potato & lentil filling)
- 1 sweet potato, shredded
- 1/2 cup cooked lentils
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt & pepper to taste
- 1 egg (for brushing)
- Sesame seeds, optional garnish
Instructions
- Prepare the dough by combining flour and salt. Add vegetable oil and cold water. Mix until smooth and chill for 30 minutes.
- For onion & cheese filling: sauté onions until soft. Mix with shredded Gouda, oregano, salt, and pepper.
- For mushroom & kale filling: sauté mushrooms with garlic until tender, add chopped kale and lime juice. Season with salt and pepper.
- For sweet potato & lentil filling: sauté onion until soft, mix with shredded sweet potato, cooked lentils, cumin, smoked paprika, salt, and pepper.
- Roll out chilled dough and cut circles. Place a spoonful of desired filling in center. Fold dough and seal edges with fork or crimping technique.
- Brush each empanada with beaten egg. Sprinkle sesame seeds if desired.
- Bake in preheated oven at 375°F (190°C) for 20–25 minutes until golden and crisp. Cool slightly before serving.
Notes
- Chill dough before rolling for easier handling.
- Do not overfill to prevent tearing.
- Use a fork to seal edges tightly.
- Empanadas can be made ahead and refrigerated or frozen.
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg