Empanadas are a beloved dish, widely enjoyed across the globe, especially in Latin American and Spanish cuisines. The name ’empanada’ is derived from the Spanish word "empanar," meaning "to wrap" or "to coat," which makes sense when you think about this delicious creation: a savory filling wrapped in a golden, flaky pastry shell. While many versions include meat, there are plenty of variations for vegetarians too-offering a scrumptious blend of flavor and texture that doesn’t compromise on taste.
Whether you’re looking to satisfy your cravings for something light yet filling, or you’re preparing a crowd-pleasing appetizer, vegetarian empanadas are a wonderful choice. The best part? You can experiment with countless fillings, from mushrooms and cheese to sweet potatoes and spinach. Ready to dive into a veggie-filled world of crispy, warm empanadas? Let’s break down everything you need to know.
Empanadas Vegetarian Recipe
Here’s a tried-and-tested vegetarian empanada recipe, filled with a delightful combination of vegetables, cheese, and spices. This recipe is not only tasty but also quite flexible-you can tweak it according to your preferences or based on what’s in your pantry.
Ingredients Needed
For The Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter (cold and cut into cubes)
- 1 egg (for the dough, plus an extra for egg wash)
- 1/4 cup cold water
- 1 tablespoon vinegar (optional for flakier dough)
For The Filling
- 1 cup spinach (fresh or frozen)
- 1 cup mushrooms (sliced thinly)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (or any cheese of your choice)
- 1 small onion (diced)
- 1 clove garlic (minced)
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Instructions
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Prepare The Dough
- In a large mixing bowl, combine the flour, salt, and sugar. Add the cold butter cubes and rub the mixture with your fingertips until it resembles coarse crumbs.
- Add the egg, water, and vinegar (if using) to the flour mixture. Mix until a dough forms. If it feels too dry, add a little more water, one tablespoon at a time.
- Once the dough comes together, turn it out onto a floured surface and knead it for about 5 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
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Make The Filling
- Heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing for about 2 minutes until softened and fragrant.
- Add the sliced mushrooms, cooking until they release their moisture and become tender-around 5 minutes.
- Toss in the spinach and cook until wilted (about 2-3 minutes). If using frozen spinach, make sure to drain any excess water.
- Season the mixture with cumin, paprika, salt, and pepper to taste. Let it cool slightly.
- Once cooled, mix in the ricotta and mozzarella cheese until well combined.
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Assemble The Empanadas
- Preheat your oven to 375°F (190°C).
- Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 4-inch rounds using a cookie cutter or a glass.
- Spoon a generous amount of filling into the center of each dough round.
- Fold the dough over to form a half-moon shape and press the edges together. You can crimp the edges with a fork for extra flair and to seal the empanada tightly.
- Beat the extra egg and brush it over the top of each empanada to give them a golden, glossy finish.
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Bake The Empanadas
- Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until they are golden brown and crispy.
- Allow them to cool slightly before serving. Enjoy!
Ingredient Science Spotlight
Understanding the ingredients you’re working with can help elevate your cooking experience. Here’s a deeper look at some key ingredients in this vegetarian empanada recipe:
- Spinach: This leafy green is packed with nutrients like iron, calcium, and vitamins A and C. Its mild flavor pairs well with stronger ingredients like garlic and cheese, allowing it to take center stage without being overwhelming.
- Mushrooms: Mushrooms have a meaty texture and a savory umami flavor that is perfect for vegetarian dishes. Their ability to absorb flavors and become tender when cooked makes them an ideal filling for empanadas.
- Cheese: The mix of ricotta and mozzarella creates a creamy, melty texture inside the empanada, providing richness without being too heavy. Mozzarella adds a delightful stringiness while ricotta offers lightness and moisture.
- Butter in the dough: Butter is key to making the empanada dough flaky and tender. The cold butter creates small pockets of air as the dough bakes, resulting in that irresistible crispiness.
Expert Tips
- Chill the dough: Resting the dough in the fridge is crucial for a flaky texture. Don’t rush this step.
- Fillings must cool: Hot fillings can cause the dough to become soggy. Allow the filling to cool before stuffing it inside the dough.
- Don’t overstuff: While it’s tempting to load up on filling, overstuffing the empanadas can lead to burst seams or soggy dough. A tablespoon of filling per empanada is usually perfect.
- Experiment with cheese: Try adding other cheeses like feta, goat cheese, or Parmesan for a unique twist.
- Seal with a fork: If you’re new to empanada making, use a fork to crimp the edges, ensuring they’re tightly sealed and less likely to leak during baking.
Recipe Variations
Empanadas are versatile, so feel free to swap out or add ingredients to match your preferences:
- Sweet potato and black beans: For a heartier vegetarian filling, roast some sweet potatoes and mix them with black beans, cumin, and chili powder.
- Corn and zucchini: If you’re looking for a lighter, summery filling, sauté some zucchini with corn, onions, and a touch of lime juice.
- Spicy tofu and bell peppers: For a bit of heat, try incorporating crumbled tofu with sautéed bell peppers, jalapeños, and a sprinkle of chili flakes.
- Vegan version: Swap the cheeses for plant-based alternatives and use olive oil instead of butter for the dough.
Final Words
Empanadas are one of those dishes that feel both comforting and elegant, which is why they have become a staple in so many cuisines. Their versatility in both filling and dough allows you to get creative with whatever ingredients you have on hand. Whether you’re making these empanadas as a main meal or a snack to share with friends, they never disappoint.
Making vegetarian empanadas can be as easy or as complex as you want it to be. Start simple, then experiment with different flavors, textures, and ingredients. The beauty of this dish is that it can be as much about enjoying the process as it is about the delicious outcome.
FAQs
What Are Empanadas?
Empanadas are a type of pastry that is typically filled with a variety of ingredients, including meats, vegetables, or cheese. The dough is folded over the filling and either baked or fried. In a vegetarian recipe, the filling consists of vegetables, legumes, or cheese instead of meat.
What Is The Best Dough For Vegetarian Empanadas?
The best dough for vegetarian empanadas is typically a simple dough made from flour, butter, water, and a pinch of salt. Some recipes may call for olive oil or vegetable shortening for a slightly different texture. It can be made from scratch or store-bought for convenience.
What Vegetables Can I Use In A Vegetarian Empanada Filling?
Popular vegetables for empanada fillings include onions, bell peppers, spinach, mushrooms, zucchini, sweet potatoes, and corn. You can also use beans, potatoes, or squash as base ingredients, and flavor them with spices such as cumin, paprika, and chili powder.
Can I Add Cheese To My Vegetarian Empanadas?
Yes, cheese is a great addition to vegetarian empanadas. You can use cheeses like mozzarella, cheddar, goat cheese, or feta. Cheese adds creaminess and richness to the filling, and it pairs well with the savory flavors of the vegetables.
How Can I Make Empanadas Vegan?
To make vegan empanadas, simply use a dairy-free dough (substitute butter with olive oil or coconut oil) and fill the empanadas with vegetables and plant-based ingredients like vegan cheese or tofu. Avoid eggs for sealing the edges and opt for a plant-based egg wash or none at all.
Should I Bake Or Fry Vegetarian Empanadas?
Both baking and frying are popular methods for cooking vegetarian empanadas, and each provides a different texture. Baking offers a lighter, crispier texture, while frying results in a more golden, crispy exterior. The choice depends on your preference and how much time you have.
How Do I Seal Vegetarian Empanadas Properly?
To seal empanadas properly, use a fork to press down the edges of the dough after folding it over the filling. This creates a crimped edge that helps keep the filling from spilling out. Make sure to seal the edges tightly to prevent leakage during cooking.
Can I Freeze Vegetarian Empanadas?
Yes, you can freeze both uncooked and cooked vegetarian empanadas. To freeze uncooked empanadas, arrange them on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or container. When ready to cook, bake or fry them straight from the freezer.
How Long Should I Cook Vegetarian Empanadas?
If baking, cook vegetarian empanadas at 375°F (190°C) for about 20-25 minutes or until golden brown. If frying, heat oil in a deep skillet and fry for 3-5 minutes per side, until they are golden and crispy. Cooking time may vary depending on the size of the empanadas.
What Dipping Sauces Go Well With Vegetarian Empanadas?
Vegetarian empanadas pair well with a variety of dipping sauces, such as salsa, guacamole, aioli, chimichurri, or a tangy yogurt-based sauce. You can also try a sweet chili sauce or a simple tomato sauce for a different flavor profile.