Vegetarian Empanadas

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

Ingredients

• •2 cups all-purpose flour
• •1/2 tsp salt
• •1/2 cup unsalted butter, chilled and cubed
• •6-8 tbsp ice water
• •1 cup mixed vegetables (carrots, peas, corn, diced)
• •1/2 cup cheese (shredded mozzarella or queso blanco)
• •1/2 small onion, finely chopped
• •2 cloves garlic, minced
• •1 tsp cumin
• •1/2 tsp paprika
• •1 egg (for egg wash)
• •1 tbsp olive oil
• •Black pepper to taste

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a mixing bowl, combine flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.

3. 3

   Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic, and chill in the refrigerator for 15 minutes.

4. 4

   In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.

5. 5

   Add mixed vegetables, cumin, paprika, and black pepper. Cook for another 5-7 minutes until the vegetables are tender. Remove from heat and let cool.

6. 6

   Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into 4-5 inch circles using a cutter or a bowl.

7. 7

   Place 1-2 tablespoons of the vegetable mixture and a sprinkle of cheese in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges to seal.

8. 8

   Place the empanadas on a baking sheet lined with parchment paper. Beat the egg and brush it over the tops for a golden finish. Bake for 20-25 minutes until golden brown.