Vegetarian Classic Empanadas

Delight in the irresistible flavors of these Vegetarian Classic Empanadas, a golden pastry filled with a hearty and vibrant medley of wholesome ingredients. Perfectly flaky dough envelops a savory filling of tender potatoes, black beans, sweet corn, and bold spices like cumin and chili powder, all enriched with gooey cheddar cheese and a hint of fresh cilantro. With a crisp, golden exterior achieved through an easy egg wash and baking technique, these empanadas are a satisfying and versatile dish perfect for any occasion. Whether served warm as a crowd-pleasing appetizer, a comforting snack, or a vegetarian main course, these empanadas celebrate Latin-inspired flavors in every bite. Easy to customize and ideal for meal prepping, they are a true kitchen favorite.

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:35 mins

Total Time:80 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic, and cook for another 1 minute. Add the ground cumin, chili powder, and ground black pepper, stirring to combine.

Step 5

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.

Step 6

Remove the skillet from the heat and stir in the shredded cheddar cheese and chopped cilantro. Allow the mixture to cool slightly.

Step 7

Preheat your oven to 375°F (190°C).

Step 8

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.

Step 9

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.

Step 10

Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.

Step 11

Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.

Step 12

Serve warm, and enjoy!

Nutrition Facts

Serving size	(1879.9g)

Amount per serving	% Daily Value*
Calories	3599.8

Total Fat 173.5g	0%
Saturated Fat 87.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 554mg	0%
Sodium 5660.1mg	0%
Total Carbohydrate 427.3g	0%
Dietary Fiber 42.0g	0%
Total Sugars 27.4g
Protein 102.4g	0%

Vitamin D 65IU	0%
Calcium 1159.4mg	0%
Iron 29.7mg	0%
Potassium 3340.0mg	0%

*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.

Source of Calories

Fat: 42.4%

Protein: 11.1%

Carbs: 46.4%