VEGGIE EMPANADA
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 10 to 12 empanadas
Number Of Ingredients 25
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Harmony Sound
[email protected]I'll definitely be making these empanadas again.
Abiskid Abillagi Armstardon
[email protected]I würde these empanadas 4 out of 5 stars.
Beauty Nukpenu
[email protected]Overall, I thought these veggie empanadas were a good recipe. They were easy to make and they tasted great.
TOTON SHAH
[email protected]I thought these empanadas were a bit too spicy. I would have preferred them to be milder.
Julia Locke
[email protected]These empanadas were a bit too greasy for my taste. I would have preferred them to be baked instead of fried.
Jafir Khan
[email protected]I'm not a vegetarian, but I really enjoyed these veggie empanadas. They were so flavorful and satisfying.
Michael
[email protected]These empanadas were a nice change from the usual meat-filled empanadas. I really enjoyed the veggie filling.
Shams Alhag
[email protected]I would definitely make these empanadas again. They were so easy to make and they tasted great!
Leroy Ray
[email protected]I thought these empanadas were just okay. They weren't bad, but they weren't anything special either.
Miya Serina
[email protected]These empanadas were a bit bland for my taste. I would have liked more seasoning.
Wormnwynter Garcia
[email protected]I followed the recipe exactly, but my empanadas didn't turn out as good as I hoped. I'm not sure what went wrong.
Odian Hopkins
[email protected]These empanadas are a great way to get your kids to eat their vegetables. My kids loved them!
Afaq Nisar
[email protected]I wasn't sure how I'd feel about veggie empanadas, but I was pleasantly surprised. They were really tasty and satisfying.
Tara Singh
[email protected]I've made these empanadas several times now, and they're always a crowd-pleaser. They're perfect for parties or potlucks.
mirror on the wall tv
[email protected]These empanadas were a little more work than I expected, but they were definitely worth it. The flavor was incredible!
Van Zanniat
[email protected]I love that this recipe uses simple, everyday ingredients. It's so easy to make, and the results are amazing.
karan adhikari
[email protected]These veggie empanadas were a hit at my last party! They were so delicious and flavorful, and everyone raved about them.