Vegetarian Crispy Fried Empanadas

Get ready to savor the irresistible crunch and bold flavors of Vegetarian Crispy Fried Empanadas! These golden, flaky pockets are made from a buttery homemade dough, perfectly stuffed with a vibrant medley of sautéed vegetables, including mushrooms, bell peppers, corn, and black beans, seasoned with smoky cumin, chili powder, and paprika. A touch of fresh cilantro adds a zesty finish to the filling, while a quick trip to the fryer creates the ultimate crispy texture. Perfect as a snack, party appetizer, or satisfying main dish, these empanadas are a delicious way to enjoy vegetarian comfort food at its finest. Pair them with your favorite dipping sauces for a flavor-packed experience you won’t forget!

Nutriscore Rating: 61/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 8

Ingredients

• 3 cups all-purpose flour
• 0.5 cup unsalted butter
• 1 teaspoon salt
• 0.75 cup ice water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup mushrooms, chopped
• 1 cup corn kernels
• 1 cup black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon ground paprika
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.25 cup fresh cilantro, chopped
• 2 cups vegetable oil, for frying

Directions

Step 1

In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 2

Gradually add the ice water, a tablespoon at a time, while mixing until the dough begins to come together. Knead lightly until it forms a cohesive dough.

Step 3

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 4

Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and red bell pepper, sautéing until soft and translucent, about 5 minutes.

Step 5

Add the minced garlic and mushrooms, cooking until the mushrooms are browned and all vegetables are tender, about 5 more minutes.

Step 6

Stir in the corn, black beans, ground cumin, chili powder, paprika, salt, and ground black pepper. Cook for an additional 2-3 minutes, then remove from heat and stir in chopped cilantro.

Step 7

On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles of dough using a 5-inch round cutter.

Step 8

Place about 1 to 2 tablespoons of the vegetable filling in the center of each circle, lightly wet the edges with water, and fold the dough over to close, pressing the edges with a fork to seal.

Step 9

Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the empanadas in batches until golden brown, about 3-4 minutes per side.

Step 10

Remove from oil and drain on paper towels.

Step 11

Serve warm and enjoy your delicious Vegetarian Crispy Fried Empanadas!

Nutrition Facts

Serving size	(1998.5g)

Amount per serving	% Daily Value*
Calories	6686.7

Total Fat 558.0g	0%
Saturated Fat 99.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 124mg	0%
Sodium 3666.0mg	0%
Total Carbohydrate 378.8g	0%
Dietary Fiber 38.9g	0%
Total Sugars 25.8g
Protein 67.7g	0%

Vitamin D 14IU	0%
Calcium 265.1mg	0%
Iron 27.4mg	0%
Potassium 2595.3mg	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: 73.8%

Protein: 4.0%

Carbs: 22.3%