VEGGIE EMPANADA
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 10 to 12 empanadas
Number Of Ingredients 25
Steps:
- In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
- Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
- Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
- Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
- Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.
VEGETABLE EMPANADAS IN CURRY DOUGH
Steps:
- Sift flour, salt and curry powder into medium bowl. Add shortening and butter and cut in using fingertips until mixture resembles coarse meal. Whisk egg and water in small bowl to blend. Add mixture to dough by tablespoonfuls until dough is firm. Turn dough out onto lightly floured surface. Knead gently and briefly. Wrap dough in plastic and refrigerate 1 hour to rest.
- Heat oil in heavy large skillet over medium high heat. Add onion and saute until translucent, about 5 minutes. Add jalapeno, garlic, cumin and nutmeg and stir 1 minute. Add tomato, corn, chard and red bell pepper. Cook until vegetables are tender and almost all liquid evaporates, about 5 minutes. Season to taste with salt and freshly ground black pepper. Cool completely.
- Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut dough into 6 inch diameter circles. Gather scraps into ball. Reroll scraps and cut out more circles.
- Place 3 tablespoons filling in center of each circle, leaving 1/2 inch border on all sides. Brush border with water. Fold circle over filling, creating half-moon shape. Press edges with tines of fork to seal. Make a small slit in top of each empanada to allow steam to escape.
- Place empanadas on parchment lined baking sheet. Bake until pastry is golden brown, about 30 minutes. Serve warm.
"NOW AND LATER" VEGETARIAN EMPANADAS
This is from "More Make Your Own Groceries". There are instructions for both eating right away and freezing to eat later. This is one of several dishes I made in preparation for the birth of my daughter and would probably be good for someone who doesn't usually have enough time (or energy) to make a healthy meal for themselves every day, but has a period of time to make this. I've probably estimated prep time on the high side because I'm a slow cooker.
Provided by Angela Curtis
Categories One Dish Meal
Time 1h30m
Yield 8 empanadas
Number Of Ingredients 25
Steps:
- In a pot, cover carrots with water to cover.
- Bring to a boil, then lower heat.
- Simmer 10 minutes or until just tender.
- While simmering carrots, pour contents of can of tomatoes into a bowl and squish into little pieces with your hands.
- Wash hands.
- Blend chili powder, cumin, oregano, and cayenne into tomatoes.
- Take the 2 Tbs of flour and blend with 1/4 cup cold water in a small cup.
- Pour this into tomato mixture and stir to blend.
- Drain carrots, and cut into 3/4 in pieces.
- Put both aside for now.
- Melt butter on medium heat in a large fring pan.
- Add onion, mushrooms, zucchini, celery, green pepper, and garlic and saute.
- Stir continuously until onion is limp.
- Stir tomato mixture into frying pan and bring to a simmer.
- Cover and simmer for 2 or 3 minutes, then uncover and (stirring constantly) cook for about 5 minutes over med-high heat until liquid has evaporated.
- Stir in carrots and cheese.
- Salt to taste.
- When cheese has melted put pan in refrigerator to quickly cool vegetables.
- Stir now and then to help cool faster.
- Now, begin empanada crust.
- Resift flour with baking powder in a bowl.
- Quickly cut butter and shortening into bowl until it looks like a coarse meal.
- Make a well in the center.
- Add soy sauce and cold water together.
- Stir vigorously with a fork until dough follows the fork around bowl (about 30-40 seconds).
- Personal observation: The dough seems rather"frothy" at this point.
- Turn dough onto a lightly floured surface and knead gently for about 10 folds (or 30 seconds) to remove stickyness.
- Divide dough into 8 equal pieces.
- Make into a ball and roll into an 8 inch circle.
- Spoon about 3/4 cup vegetable filling onto center of circle.
- Moisten edges of circle with water and bring together at top, pinching and fluting edges.
- Note: The original instuctions say to make a sealed semi-circle.
- Mine looked like balls of dough and turned out fine.
- Lift empanada onto ungreased cookie sheet.
- Repeat until done.
- If you fill more than one cookie sheet put the full one in the refrigerator.
- When done, prick the top of each empanada with a fork and brush with egg and water mixture.
- If you are going to cook some of them right away, pre-heat oven to 400 and cook 25 to 30 minutes (until golden brown) on an ungreased cookie sheet.
- Take the ones for later and freeze uncovered on cookie sheet overnight.
- When frozen solid wrap in foil or put in freezer bags.
- Label with instructions: Bake uncovered in pre-heated 425 degree oven for 30 minutes.
- Let cool some before serving.
Nutrition Facts : Calories 477.1, Fat 23.9, SaturatedFat 12.2, Cholesterol 66.3, Sodium 519.3, Carbohydrate 54.1, Fiber 4.6, Sugar 6.1, Protein 13.1
BAKED EMPANADAS
Make and share this Baked Empanadas recipe from Food.com.
Provided by Charlotte J
Categories Pork
Time 45m
Yield 32 appetizers
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes).
- Drain well.
- Stir in tomato and oregano.
- Set aside.
- Roll 1 sheet puff pastry to 12-inch square.
- Cut into 16 (3-inch) squares.
- Place 1 rounded tablespoon filling in center of each square.
- Fold opposite corners of squares together to form triangles.
- Pinch edges of pastry together; crimp with fork to seal.
- Place triangles onto lightly greased baking sheets.
- Repeat with remaining pastry sheet and filling.
- Bake for 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 135.2, Fat 9.9, SaturatedFat 3, Cholesterol 9.4, Sodium 169.7, Carbohydrate 7.7, Fiber 0.4, Sugar 0.4, Protein 3.8
VEGETABLE AND CHEESE EMPANADAS
Spinach, onions and finely chopped carrots cooked with dressing and shredded cheese make a tasty filling for these from-scratch empanadas.
Provided by My Food and Family
Categories Meal Recipes
Time 50m
Yield 12 servings, 2 empanadas each
Number Of Ingredients 10
Steps:
- Combine flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1 egg; mix well. Gradually add water, mixing well after each addition. Shape into ball; wrap tightly in plastic wrap. Refrigerate until ready to use.
- Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add spinach and carrots; cook and stir 5 min. Remove from heat; cool.
- Heat oven to 375ºF. Roll out half the dough on lightly floured surface to 1/16-inch thickness; cut into12 (4-inch) rounds with biscuit cutter. Repeat with remaining dough.
- Add cheese to spinach mixture; mix well. Spoon onto centers of dough rounds, adding about 1-1/2 Tbsp. spinach mixture to each round. Beat remaining egg until blended; brush onto outer parts of dough rounds. Fold dough rounds in half; press edges together to seal. Make small cut in top of each empanada to vent the steam. Place on baking sheet sprayed with cooking spray; brush with any remaining egg.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 1 g, Protein 9 g
BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO)
To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 8 to 10 large empanadas
Number Of Ingredients 13
Steps:
- Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
- Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
- Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.
More about "chelis vegetable baked empanadas recipes"
CHEESE AND VEGETABLE PIE AND/OR EMPANADAS RECIPE
From bakerrecipes.com
BAKED MUSHROOM EMPANADAS - VEGGIECONVERTER
From veggieconverter.com
FREEZER RECIPE: THREE SISTERS EMPANADAS - KITCHN
From thekitchn.com
10 BEST VEGETABLE EMPANADAS RECIPES | YUMMLY
From yummly.com
VEGAN EMPANADAS WITH CURRIED POTATO AND CHICKPEAS
From forksoverknives.com
CHICKEN WITH VEGETABLE EMPANADAS - AFELIA'S KITCHEN
From afeliaskitchen.com
CHILEAN EMPANADAS – VEGAN EASY - VEGANEASY.ORG
From veganeasy.org
BAKED EMPANADAS RECIPE ARGENTINIAN-STYLE - A COZY …
From acozykitchen.com
BAKED EMPANADAS USING GOYA DISCS - CREATE THE MOST AMAZING …
From recipeshappy.com
EASY VEGETARIAN EMPANADAS (WITH PIE CRUST) - ALEKA'S GET …
From alekasgettogether.com
VEGETABLE EMPANADAS - JAMIE GELLER
From jamiegeller.com
VEGETABLE EMPANADAS BAKED - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ELLIE'S ROASTED VEGETABLE EMPANADAS - EDIBLE CAPITAL DISTRICT
From ediblecapitaldistrict.ediblecommunities.com
CHELI'S VEGETABLE BAKED EMPANADAS | RECIPE
From pinterest.com
VEGETARIAN BEEF EMPANADAS - JAMIE GELLER
From jamiegeller.com
OUR BEST EMPANADA RECIPES | ALLRECIPES
From allrecipes.com
BAKED CHICKEN EMPANADAS - CARNATION®
From verybestbaking.com
BAKED CHICKEN AND CHEESE EMPANADAS - THE LATINA HOMEMAKER
From thelatinahomemaker.com
10 BEST BAKED VEGETARIAN EMPANADAS RECIPES | YUMMLY
From yummly.com
BAKED PLANTAIN EMPANADAS FILLED WITH CHEESE - LIVING SWEET …
From livingsweetmoments.com
RECIPE FOR BAKED CHEESE EMPANADAS OR EMPANADAS DE QUESO
From laylita.com
BEST EASY CHEESY BAKED EMPANADAS - KITCHEN DIVAS
From kitchendivas.com
ROASTED VEGGIE EMPANADAS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
GRILLED VEGETABLE EMPANADAS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
10 BEST VEGETABLE EMPANADAS RECIPES - FOOD NEWS
From foodnewsnews.com
ROASTED VEGGIE EMPANADAS - THERESCIPES.INFO
From therecipes.info
BAKED GROUND BEEF EMPANADAS - THE CHEERFUL KITCHEN
From thecheerfulkitchen.com
CRISPY BAKED VEGETARIAN EMPANADAS - WENT HERE 8 THIS
From wenthere8this.com
ARGENTINE EMPANADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
VEGETARIAN EMPANADAS WITH PUFF PASTRY - JERNEJ KITCHEN
From jernejkitchen.com
10 BEST BAKED VEGETARIAN EMPANADAS RECIPES - FOOD NEWS
From foodnewsnews.com
VEGETARIAN EMPANADAS | GET CRACKING - EGGS.CA
From eggs.ca
EASY BLACK BEAN VEGAN EMPANADAS - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGETARIAN EMPANADAS WITH BLACK BEANS AND CORN RECIPE
From thespruceeats.com
THE BEST MEXICAN STYLE BAKED BEEF EMPANADAS - MY LATINA TABLE
From mylatinatable.com
ROASTED VEGGIE EMPANADAS RECIPE | EASY MEXICAN SNACKS
From foodomania.com
HOMEMADE EMPANADAS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
GREEK-ISH VEGETABLE EMPANADAS - CAROLINE'S COOKING
From carolinescooking.com
KETO EMPANADAS WITH A GROUND BEEF FILLING - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CURRIED VEGETABLE EMPANADAS | KOSHER RECIPES
From leahcookskosher.com
CHELI'S VEGETABLE BAKED EMPANADAS | RECIPE | BAKED VEGETABLES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love