Best 6 Chelis Vegetable Baked Empanadas Recipes

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

Take a culinary journey to South America with Cheli's Vegetable Baked Empanadas, a delightful fusion of flavors and textures. These savory pastries, originating from Argentina, are a symphony of crispy empanada dough, bursting with a vibrant filling of fresh vegetables. From the earthy sweetness of bell peppers and corn to the tangy zest of tomatoes and green onions, each bite is a celebration of nature's bounty. Accompanying this delectable main course are three tantalizing recipes: a zesty Avocado Cilantro Sauce, a refreshing Tomato Salsa, and a creamy Sour Cream Cilantro Sauce. These accompaniments elevate the empanadas to a culinary masterpiece, offering a range of flavors that cater to every palate. Dive into the vibrant world of Cheli's Vegetable Baked Empanadas, a dish that promises to transport your taste buds to the vibrant streets of Buenos Aires.

Let's cook with our recipes!

VEGETARIAN EMPANADAS THREE WAYS



Vegetarian Empanadas Three Ways image

Veggie empanadas are much easier to make than you'd think. In this easy recipe, choose from three different vegetarian empanada fillings to create delicious, hot and flaky pastries. The recipe relies on using pre made empanada dough which simplifies the recipe.

Provided by Lyn Croyle

Categories     Appetizer     Snack

Time 50m

Number Of Ingredients 20

10 - 12 empanada dough disks
Soy or almond milk to brush on top
1 teaspoon olive oil
¼ cup onions (diced)
3 cloves garlic (minced)
10 cups fresh spinach leaves (loosely packed and chopped)
½ cup artichoke hearts (chopped)
½ teaspoon nutmeg
¼ cup parmesan cheese (optional)
1 teaspoon coconut oil
¼ cup onions (diced)
¼ cup red bell pepper
1 jalapeno pepper (diced small)
1 tablespoon tomato paste
1 can black beans (drained)
2 tablespoons cilantro (chopped)
1 cup white corn
1 cup queso fresco (crumbled or diced small)
¼ cup diced green onions
Powdered sugar for dusting over the top (optional)

Steps:

  • Choose the filling for your empanadas. Each recipe for filling above will make one batch of 10-12 empanadas.
  • Make the filling using the instructions designated below for your choice.
  • Heat oil in a skillet. When hot add onions and garlic and saute until tender. Add spinach and cook until spinach is wilted. Add the artichokes and nutmeg and cook for an additional 1-2 minutes. Remove from heat, stir in parmesan cheese and allow the mixture to cool slightly before assembling empanadas
  • Heat oil in a skillet. When hot add onions and garlic and saute 2-3 minutes. Add jalapeno peppers and cook until all the veggies are soft. Add the tomato paste and beans and cook for an additional 1-2 minutes. Remove from heat and stir in cilantro.
  • In a small bowl, mix together the corn, cheese and diced green onions.
  • Preheat the oven to 400° F.
  • Lay the disks out on a lightly floured work surface.
  • Place a heaping tablespoon of the filling into the center of the dough circle.
  • Dampen the edges of the circle with water and fold in half to create a half moon shape.
  • Use a fork to press the edges closed.
  • Place each empanada onto a baking sheet with about 1 ½ inch of space in between.
  • Repeat with the remaining empanada dough and filling to make all 10 empanadas.
  • Brush the tops of the empanadas with plant-based milk. Place into the oven and cook for 15-20 minutes or until the pastry puffs up and golden brown.

Nutrition Facts : ServingSize 1 piece, Calories 140 kcal, Carbohydrate 23 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 341 mg, Fiber 2 g, Sugar 1 g

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.

BAKED CHICKEN EMPANADAS WITH HATCH CHILE



Baked Chicken Empanadas with Hatch Chile image

Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.

Provided by thedailygourmet

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 1h

Yield 10

Number Of Ingredients 9

1 tablespoon salted butter
½ cup diced onion
1 cup diced cooked chicken
½ cup Mexican-style corn
1 fire-roasted Hatch green chile, chopped
1 teaspoon adobo seasoning (such as Goya®)
1 (14 ounce) package frozen empanada shells (such as Goya® discos)
½ cup shredded Oaxaca cheese
¼ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
  • Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 23.6 g, Cholesterol 22.5 mg, Fat 7.3 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 317.7 mg, Sugar 1.2 g

BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO)



Baked Meat-Filled Empanadas (Empanadas al Horno) image

To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield 8 to 10 large empanadas

Number Of Ingredients 13

1 1/2 tablespoons lard
1 cup fine-chopped onion
1/2 pound lean beef, minced
Salt
fresh black pepper
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Tabasco or other hot sauce to taste
Empanada dough (see recipe)
2 hard-cooked eggs, sliced
12 pitted cured black olives, sliced
30 raisins
1 large egg, lightly beaten with 1 tablespoon water

Steps:

  • Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
  • Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
  • Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.

VEGETABLE AND CHEESE EMPANADAS



Vegetable and Cheese Empanadas image

Spinach, onions and finely chopped carrots cooked with dressing and shredded cheese make a tasty filling for these from-scratch empanadas.

Provided by My Food and Family

Categories     Meal Recipes

Time 50m

Yield 12 servings, 2 empanadas each

Number Of Ingredients 10

3 cups flour
1/2 tsp. salt
2/3 cup shortening
2 eggs, divided
2/3 cup water
2 Tbsp. KRAFT Zesty Italian Dressing
1 cup finely chopped onions
2 cups tightly packed fresh spinach, cooked, drained and finely chopped
1 cup finely chopped cooked carrots
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses

Steps:

  • Combine flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1 egg; mix well. Gradually add water, mixing well after each addition. Shape into ball; wrap tightly in plastic wrap. Refrigerate until ready to use.
  • Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add spinach and carrots; cook and stir 5 min. Remove from heat; cool.
  • Heat oven to 375ºF. Roll out half the dough on lightly floured surface to 1/16-inch thickness; cut into12 (4-inch) rounds with biscuit cutter. Repeat with remaining dough.
  • Add cheese to spinach mixture; mix well. Spoon onto centers of dough rounds, adding about 1-1/2 Tbsp. spinach mixture to each round. Beat remaining egg until blended; brush onto outer parts of dough rounds. Fold dough rounds in half; press edges together to seal. Make small cut in top of each empanada to vent the steam. Place on baking sheet sprayed with cooking spray; brush with any remaining egg.
  • Bake 15 min. or until golden brown.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 1 g, Protein 9 g

CHILEAN EMPANADA



Chilean Empanada image

My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.

Provided by Alicia Moore Lutz

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 1h10m

Yield 12

Number Of Ingredients 18

1 tablespoon butter
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground pork
3 hard-cooked eggs, chopped
1 cup raisins
1 cup chopped black olives
1 cup water
1 teaspoon cornstarch
1 cup lukewarm milk
1 cup shortening, melted
5 cups all-purpose flour
2 teaspoons salt
2 eggs, beaten

Steps:

  • Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
  • Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 530.2 calories, Carbohydrate 54.2 g, Cholesterol 112.7 mg, Fat 27.9 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 653.3 mg, Sugar 10 g

Tips:

  • Prepare the dough in advance: The dough can be made up to a day ahead of time and refrigerated until ready to use. This will save you time on the day you're making the empanadas.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your filling. Some good options include potatoes, carrots, peas, corn, and bell peppers.
  • Season the filling well: Make sure to season the vegetable filling with plenty of herbs and spices. This will give the empanadas a lot of flavor.
  • Don't overfill the empanadas: Be careful not to overfill the empanadas, or they will be difficult to seal and may burst open during baking.
  • Bake the empanadas until golden brown: The empanadas are done baking when they are golden brown and the filling is hot and bubbly.

Conclusion:

Cheli's vegetable baked empanadas are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can also be made ahead of time and frozen. With a few simple tips, you can make sure your empanadas turn out perfectly every time. So next time you're looking for a tasty and satisfying dish, give these vegetable baked empanadas a try!

Related Topics