Vegetarian Fried Empanadas
Dive into the delightful world of Vegetarian Fried Empanadas, where crisp, golden pastry meets a hearty, flavorful filling. This recipe pairs a buttery homemade dough with a vibrant vegetarian medley of black beans, mushrooms, corn, and red bell peppers, seasoned with cumin and chili powder for a touch of spice. Filled with gooey cheddar cheese and fried to perfection, these empanadas boast an irresistible balance of flaky texture and rich, savory goodness. Perfect for appetizers, snacks, or party platters, each bite delivers a satisfying crunch and a burst of fresh, wholesome ingredients. Whether you're entertaining guests or enjoying a cozy evening meal, these easy-to-make vegetarian empanadas are a delicious way to bring bold flavors to your table! Keywords: vegetarian empanadas, fried empanadas, homemade dough, vegetable filling, party appetizers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 cup unsalted butter
- 0.66 cup cold water
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium red bell pepper
- 2 large garlic cloves
- 1 cup mushrooms
- 1 cup corn kernels
- 1 cup black beans
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon cumin seeds
- 1 cup shredded cheddar cheese
- 2 cups vegetable oil
Instructions
In a large bowl, combine the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, stirring with a fork until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5 minutes.
Stir in the garlic, mushrooms, corn, black beans, chili powder, ground cumin, and cumin seeds. Cook for another 5 minutes, or until the vegetables are tender. Remove from heat and allow to cool.
Once the filling has cooled, stir in the shredded cheddar cheese.
Roll out the dough on a floured surface to about 1/8 inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut the dough into circles.
Place about 2 tablespoons of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges together to seal.
Crimp the edges with a fork for a decorative edge.
In a deep skillet or pot, heat the vegetable oil to 350°F (175°C). Fry the empanadas in batches, turning occasionally, until golden brown and crisp, about 3-4 minutes per batch.
Remove the empanadas with a slotted spoon and drain on paper towels. Serve warm and enjoy!
Nutrition Facts
Calories |
6336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 545.0 g | 699% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 274.1 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 3999 mg | 174% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 27.6 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1060 mg | 82% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2109 mg | 45% | |
*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.
