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BAKED VEGGIE EMPANADAS

mayurisjikoni
Baked Veggie Empanada, made using a wholewheat pastry with a filling of fresh red beans, potato and corn. Serve as a snack or as a meal with a salad and homemade Tomato Salsa.
5 from 6 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Course Appetizer, Light Meal, Snack, Starter
Cuisine Mexican
Servings 14 PIES

Ingredients
  

FOR THE PASTRY DOUGH:

  • 2 cups wholewheat flour
  • 100 g salted butter chilled
  • ¼ tsp salt
  • 100 ml chilled water

FOR THE VEGGIE FILLING:

  • ½ cup chopped onion
  • ½ cup red or black beans cooked
  • 1 cup potato diced
  • ½ cup sweet corn cooked
  • 4 cloves garlic finely chopped
  • 1 tsp paprika powder
  • ½ tsp chipotle powder
  • ¼ tsp pepper powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • ¼ cup fresh cilantro (coriander) chopped
  • 4 tbsp thick fresh tomato puree
  • 1 tbsp oil

FOR THE TOMATO SALSA

  • 1 cup fresh tomato puree
  • 1 small onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 jalapeno finely chopped
  • ¼ cup red pepper finely chopped
  • ½ tsp salt
  • ¼ tsp pepper powder
  • 1 tsp paprika powder
  • 1 tbsp lime juice
  • 1 tbsp oil

Instructions
 

PREPARATION OF THE PASTRY DOUGH:

  • Add flour and salt to a mixing bowl. Mix well.
  • Cut the butter into small cubes.
  • Add it to the flour. Rub the butter into the flour using your finger tips.
  • The mixture should resemble like breadcrumbs.
  • Add chilled water little at a time and form a dough. The dough should not be hard or too soft.
  • Knead the dough gently till it comes together.
  • Wrap the dough in a cling film and let it chill in the fridge for 30 minutes.

PREPARATION OF THE VEGGIE FILLING:

  • Heat oil in a wide pan over medium heat.
  • Add chopped onion and saute till it becomes soft.
  • Add chopped garlic and stir fry for a few seconds.
  • Add diced potato, tomato puree and salt. Mix well.
  • Cover the pan, lower the heat and cook till the potatoes are done. Add 1 tbsp water if required.
  • Add the beans, corn, coriander, paprika, chipotle and pepper powders. Mix well.
  • Add chopped cilantro, mix well. The filling should be dry and not watery. Allow it to cool down completely.

PREPARATION OF THE VEGGIE EMPANADAS

  • Preheat the oven to 180°C. Grease the baking tray lightly with butter or line it with parchment paper.
  • Divide the dough into 2 parts.
  • Roll one part roughly to a thickness of ¼ inch.
  • I used a 3½ inch in diameter cookie cutter. Cut circles.
  • Take one circle, roll it out a bit thinner or till its about 4 - 4½" in diameter.
  • Add about 2 tbsp of the filling on half side of the circle.
  • Cover the filling with the other half, seal the edges well. Twist the edges or press down with a fork.
  • Place the empanada on the prepared tray.
  • Repeat using the rest of the dough and filling.
  • Brush the empanadas with milk.
  • Place the tray in the hot oven and bake for 30 minutes or till the empanadas are golden brown in colour.
  • Remove the tray from the oven. Serve hot empanadas with your choice of condiment.

PREPARATION OF TOMATO SALSA

  • Heat oil in a saucepan over medium heat.
  • Add chopped onion and red pepper. Stir fry till they become soft.
  • Add chopped garlic and jalapeno. Stir fry for a few seconds.
  • Add tomato puree and salt. Mix well.
  • Cover the pan, lower the heat and allow the salsa to cook for 5- 10 minutes or till its thick.
  • Add lime juice,chopped cilantro, pepper and paprika powders. Mix well and serve.

Notes

  • You can divide the dough into 12 -14 parts and roll each part into a circle of about 4-4½ inches in diameter.
  • Any leftover filling can be used to make a sandwich.
  • Add spices according to your taste.
  • Use vegetables of your choice.
  • Must chill the dough for that flaky texture.
Keyword Baked Veggie Empanadas, Vegetarian Empanadas