Roasted Vegetable Empanadas

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 medium bell peppers (red or yellow), diced
• •1 medium zucchini, diced
• •1 medium onion, diced
• •2 cups baby spinach
• •2 cloves garlic, minced
• •2 tbsp olive oil
• •1 tsp smoked paprika
• •1/2 tsp ground cumin
• •Salt and pepper, to taste
• •1 package (1 lb) of empanada dough (store-bought or homemade)
• •1 egg, beaten (for egg wash)

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   On a baking sheet, toss the diced bell peppers, zucchini, onion, and minced garlic with olive oil, smoked paprika, cumin, salt, and pepper.

3. 3

   Roast the vegetables in the oven for about 20-25 minutes, until they are tender and slightly caramelized.

4. 4

   Remove the vegetables from the oven and stir in the baby spinach until it wilts. Let the mixture cool slightly.

5. 5

   On a floured surface, roll out the empanada dough and cut into circles (about 4-6 inches in diameter).

6. 6

   Place a spoonful of the roasted vegetable mixture in the center of each dough circle.

7. 7

   Fold the dough over to create a half-moon shape and crimp the edges to seal. Brush each empanada with the beaten egg.

8. 8

   Place the empanadas on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.