Vegetable Empanadas with Tomato Sauce
These vegetable empanadas with tomato sauce are a delightfully flavorful and satisfying option for a meatless meal or snack. Encased in a buttery, flaky homemade pastry, the hearty filling features a medley of sautéed vegetables—like red bell peppers, carrots, potatoes, and peas—seasoned with aromatic spices including cumin and paprika. Baked to golden perfection, these empanadas are paired with a zesty homemade tomato dipping sauce infused with oregano and a hint of chili for an optional kick. Perfect as an appetizer, lunch, or party treat, these hand pies are as versatile as they are delicious. With just 40 minutes of prep time and simple, wholesome ingredients, this recipe lets you master a classic dish that’s sure to impress! Keywords: vegetable empanadas, homemade pastry, vegetarian hand pies, tomato dipping sauce, savory snack recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Cold butter
- 1 teaspoon Salt
- 0.25 cup Ice water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Carrot, diced
- 1 small Potato, diced
- 0.5 cup Frozen peas
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 1 Egg, beaten (for sealing and brushing)
- 1 cup Canned crushed tomatoes
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- 0.25 teaspoon Chili flakes (optional for heat)
Instructions
In a large bowl, combine the flour and salt. Cut the cold butter into small cubes and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion and garlic for 2-3 minutes, until fragrant.
Add the red bell pepper, carrot, potato, and peas to the skillet. Cook for another 5-7 minutes until the vegetables are tender.
Stir in the ground cumin, paprika, and black pepper. Remove the vegetable filling from heat and allow it to cool.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out circles of 4-5 inches in diameter using a biscuit cutter or the rim of a glass.
Place 1-2 tablespoons of the vegetable filling in the center of each dough circle. Brush the edges with beaten egg, fold the dough over to form a half-moon shape, and press the edges to seal with a fork.
Transfer the empanadas to the prepared baking sheet. Brush the tops with the remaining beaten egg.
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown.
While the empanadas are baking, prepare the tomato sauce. Heat the remaining olive oil in a small saucepan over medium heat.
Add the crushed tomatoes, sugar, dried oregano, salt, and chili flakes (if using). Simmer for 10-15 minutes, stirring occasionally, until thickened.
Serve the warm empanadas with the tomato dipping sauce on the side.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 255.8 g | 93% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 28.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 271 mg | 21% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2478 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
