Now and Later Vegetarian Empanadas
Cook Time: 30 minutes
Prep Time: 1 hour
Total Time: 1 hour 30 minutes
Description:
This delightful recipe hails from “More Make Your Own Groceries” and serves as a versatile option for those seeking a wholesome meal without sacrificing time or energy. Perfect for busy individuals or as a make-ahead dish, these vegetarian empanadas offer a balance of flavors and nutrients, making them an ideal addition to any meal rotation. Whether enjoyed immediately or stored for later consumption, these empanadas are sure to satisfy your cravings and nourish your body.
Recipe Category: One Dish Meal
Keywords: Lunch/Snacks, Vegetable, Mexican, Weeknight, < 4 Hours
Nutritional Information (per serving):
- Calories: 477.1
- Fat: 23.9g
- Saturated Fat: 12.2g
- Cholesterol: 66.3mg
- Sodium: 519.3mg
- Carbohydrates: 54.1g
- Fiber: 4.6g
- Sugar: 6.1g
- Protein: 13.1g
Servings: 8 empanadas
Ingredients:
| For the Filling | For the Crust |
|---|---|
| 3 carrots | 3 1/2 cups all-purpose flour |
| 4 tablespoons butter | 1 1/2 cups whole wheat pastry flour |
| 1 onion | 4 teaspoons baking powder |
| 1/2 zucchini | 4 tablespoons butter |
| 2 celery stalks | 4 tablespoons vegetable shortening |
| 3 cloves garlic | 2 tablespoons soy sauce |
| 1 can tomatoes | 1 cup cold water |
| 1 tablespoon chili powder | 1 egg |
| 1 teaspoon ground cumin | Water (as needed) |
| 1/2 teaspoon oregano | |
| 1/2 teaspoon cayenne pepper | |
| 1/4 cup flour | |
| 2 cups Monterey Jack cheese | |
| Salt (to taste) |
Instructions:
- In a pot, cover carrots with water and bring to a boil. Simmer for about 10 minutes or until just tender. Drain and set aside.
- In a bowl, squish the contents of the can of tomatoes into small pieces using your hands. Add chili powder, cumin, oregano, and cayenne pepper to the tomatoes and blend well.
- In a small cup, mix 2 tablespoons of flour with 1/4 cup of cold water. Pour this mixture into the tomato blend and stir until well combined.
- In a large frying pan, melt butter over medium heat. Add onion, mushrooms, zucchini, celery, green pepper, and garlic. Sauté until the onion is translucent.
- Stir in the tomato mixture and bring to a simmer. Cover and cook for 2-3 minutes, then uncover and cook over medium-high heat for about 5 minutes or until the liquid evaporates.
- Stir in the cooked carrots and Monterey Jack cheese. Season with salt to taste. Refrigerate the mixture to cool quickly, stirring occasionally.
- For the crust, sift together all-purpose flour, whole wheat pastry flour, and baking powder in a bowl. Cut in butter and vegetable shortening until the mixture resembles coarse meal.
- Make a well in the center of the flour mixture and add soy sauce and cold water. Stir vigorously with a fork until the dough forms and follows the fork around the bowl.
- Turn the dough onto a lightly floured surface and knead gently to remove stickiness. Divide the dough into 8 equal pieces and roll each into an 8-inch circle.
- Spoon about 3/4 cup of the vegetable filling onto the center of each dough circle. Moisten the edges with water and fold the dough over the filling, pinching and fluting the edges to seal.
- Place the empanadas on an ungreased cookie sheet. Prick the tops with a fork and brush with a mixture of egg and water.
- To bake immediately, preheat the oven to 400°F and bake the empanadas for 25-30 minutes or until golden brown.
- To freeze for later, place the filled empanadas on a cookie sheet and freeze overnight. Once frozen solid, wrap them in foil or place them in freezer bags.
- Label the frozen empanadas with instructions: Bake uncovered in a preheated 425°F oven for 30 minutes. Allow to cool slightly before serving.
These Now and Later Vegetarian Empanadas are a delicious and convenient meal option for any occasion. Whether you enjoy them fresh from the oven or pull them from the freezer for a quick and satisfying meal, these empanadas are sure to become a family favorite. Enjoy the flavors of Mexico with this easy-to-follow recipe! 🥟🍅🥕
