Vegetarian Fried Empanadas

Crispy, golden, and bursting with bold flavors, these Vegetarian Fried Empanadas are the perfect handheld treat for any occasion. Featuring a homemade flaky pastry dough and a hearty vegetable filling packed with black beans, mushrooms, sweet corn, and melty cheddar cheese, these empanadas are seasoned to perfection with chili powder, cumin, and fragrant cumin seeds. Pan-fried to achieve an irresistibly crunchy exterior, they’re an easy yet impressive dish ideal for parties, snacks, or even a comforting dinner. With a prep time of just 40 minutes and the option to customize with your favorite ingredients, these vegetarian delights are both satisfying and versatile. Serve them warm and watch them disappear in no time!

Nutriscore Rating: 62/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Once the filling has cooled, stir in the shredded cheddar cheese.

Step 6

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.

Step 7

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.

Step 8

Crimp the edges with a fork for a decorative edge.

Step 9

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.

Step 10

Remove the empanadas with a slotted spoon and drain on paper towels. Serve warm and enjoy!

Nutrition Facts

Serving size	(1905.2g)

Amount per serving	% Daily Value*
Calories	6335.7

Total Fat 545.0g	0%
Saturated Fat 118.1g	0%
Polyunsaturated Fat 274.1g
Cholesterol 245.1mg	0%
Sodium 3998.7mg	0%
Total Carbohydrate 328.8g	0%
Dietary Fiber 29.8g	0%
Total Sugars 27.6g
Protein 85.3g	0%

Vitamin D 0IU	0%
Calcium 1060.3mg	0%
Iron 21.9mg	0%
Potassium 2108.9mg	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: 74.8%

Protein: 5.2%

Carbs: 20.0%