Description
Golden, flaky vegetarian empanadas filled with a savory blend of sautéed vegetables and melty cheese. Perfect for a snack, meal, or party appetizer!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and diced
- 1 teaspoon salt
- ⅓ cup cold water (approximate)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced
- 1 small zucchini, diced
- ½ cup corn kernels (fresh or frozen)
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- ¾ cup shredded cheddar cheese
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add cold water until a dough forms. Wrap and chill for 30 minutes.
- Heat olive oil in a skillet. Sauté onion, bell pepper, zucchini, corn, and garlic until softened. Stir in cumin, paprika, salt, and pepper. Let cool and mix in cheese.
- Roll out dough and cut into 4–5 inch circles. Place filling on one side, fold over, and crimp edges with a fork.
- Place empanadas on the baking sheet and brush with egg wash.
- Bake for 25–30 minutes until golden brown. Let cool slightly before serving.
Notes
- Chill the dough for flakier results.
- Don’t overfill to prevent leaks.
- Use plant-based alternatives for a vegan version.
- Freeze before or after baking for easy future meals.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 240
- Sugar: 2g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: vegetarian empanadas, veggie hand pies, easy empanada recipe, Latin vegetarian snacks