Vegetarian Classic Empanadas
Delight your taste buds with these flavorful Vegetarian Classic Empanadas—an irresistible twist on the beloved hand pie. Featuring a buttery homemade dough wrapped around a vibrant filling of tender potatoes, hearty black beans, sweet corn, and melty cheddar cheese, these empanadas are a perfect showcase of wholesome plant-based ingredients. Seasoned with cumin, chili powder, and garlic, each bite bursts with bold, savory spices complemented by fresh cilantro. Easy to bake and served with a golden, flaky crust, these empanadas are a crowd-pleaser for any occasion—whether as an appetizer, snack, or main course. Ready in just over an hour, this vegetarian recipe is a must-try for lovers of delicious, Latin-inspired fare!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1 cup unsalted butter
- 0.75 cup water
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 medium red bell pepper, diced
- 3 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon ground black pepper
- 1 medium potato, peeled and diced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup cheddar cheese, shredded
- 0.25 cup cilantro, chopped
- 1 large egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Add the cold unsalted butter, cutting it into the flour using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, mixing just until the dough comes together. Avoid overworking the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced red bell pepper, cooking until soft and translucent, about 5 minutes.
Stir in the minced garlic, and cook for another 1 minute. Add the ground cumin, chili powder, and ground black pepper, stirring to combine.
Add the diced potato to the skillet, cooking until tender, about 10 minutes. Stir in the black beans and corn, cooking for another 3-4 minutes until heated through.
Remove the skillet from the heat and stir in the shredded cheddar cheese and chopped cilantro. Allow the mixture to cool slightly.
Preheat your oven to 375°F (190°C).
Remove the dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a ball, then roll out into a 5-inch circle on a lightly floured surface.
Place a generous tablespoon of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape, and press the edges together to seal. Use the tines of a fork to crimp the edges.
Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Serve warm, and enjoy!
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 5660 mg | 246% | |
| Total Carbohydrate | 427.3 g | 155% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 27.4 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1159 mg | 89% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 3340 mg | 71% | |
*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.
