Description
Delicious and wholesome vegan empanadas filled with a savory mix of spinach, onions, and bell peppers, seasoned with cumin and paprika. These empanadas offer a perfect balance of crispy golden crust and flavorful vegetable filling, ideal for a plant-based meal or snack.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon salt
Filling
- 1 cup chopped spinach
- 1/2 cup chopped onions
- 1/2 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the empanadas.
- Mix Flour and Salt: In a large mixing bowl, combine the all-purpose flour and salt evenly.
- Form Dough: Add the vegetable oil and water to the flour mixture and stir until a dough starts to form.
- Knead Dough: Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Rest Dough: Allow the dough to rest for 30 minutes, covered with a clean cloth, to relax the gluten.
- Sauté Vegetables: In a pan over medium heat, sauté the chopped onions and diced bell peppers until they are soft and fragrant.
- Add Spinach and Spices: Add the chopped spinach, cumin, paprika, salt, and pepper to the pan, cooking everything together for another 5 minutes to meld the flavors and cook the spinach down.
- Roll and Cut Dough: On a floured surface, roll out the rested dough to about 1/8 inch thickness and cut into circles using a round cutter or cup.
- Add Filling: Spoon the cooked vegetable filling onto one half of each dough circle, leaving room around the edges.
- Seal Empanadas: Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal, using a fork to crimp for a decorative touch.
- Bake: Place the empanadas on a baking sheet lined with parchment paper and bake in the preheated oven for 25 minutes or until the crust is golden brown and crisp.
Notes
- For a crispier crust, brush empanadas lightly with vegetable oil before baking.
- Feel free to customize the filling by adding mushrooms or corn for extra texture.
- Make sure not to overfill the empanadas to prevent sealing issues.
- These empanadas can be frozen either before or after baking for convenient future meals.
- Serve with your favorite vegan dipping sauce like chimichurri or salsa verde.
