Savory Vegetarian Empanadas Recipe

Name: Savory Vegetarian Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Yam, Peeled; 2 whole Medium Potatoes (peeled); 3 whole Large Carrots, Peeled; 3 Tablespoons Oil (vegetable Or Olive); 1 whole Large Onion, Diced; 4 cloves Garlic, Diced; 8 ounces, weight Jar Of Minced Sun-dried Tomatoes; 4 cubes Vegetable Bouillon; 1/4 cups Water; 2 Tablespoons Dried Cumin; Salt And Pepper, to taste; 2- 1/4 cups Unbleached All-purpose Flour; 1- 1/2 teaspoon Salt; 1 stick Cold, Unsalted Butter, Cut Into 1/2-inch Cubes; 1 whole Egg; ⅓ cups Ice Water; 1 Tablespoon Distilled White Vinegar; Vegetable Oil, For Frying

Servings: persons

1 whole Large Yam, Peeled
2 whole Medium Potatoes (peeled)
3 whole Large Carrots, Peeled
3 Tablespoons Oil (vegetable Or Olive)
1 whole Large Onion, Diced
4 cloves Garlic, Diced
8 ounces, weight Jar Of Minced Sun-dried Tomatoes
4 cubes Vegetable Bouillon
1/4 cups Water
2 Tablespoons Dried Cumin
Salt And Pepper, to taste
2- 1/4 cups Unbleached All-purpose Flour
1- 1/2 teaspoon Salt
1 stick Cold, Unsalted Butter, Cut Into 1/2-inch Cubes
1 whole Egg
⅓ cups Ice Water
1 Tablespoon Distilled White Vinegar
Vegetable Oil, For Frying

1
Empanada Filling: 1.
2
Using an electric food processor, shred the yams, potatoes and carrots together.
3
Set aside.
4
2.
5
Heat oil over medium heat in a large saute pan.
6
3.
7
Add onion and garlic to pan.
8
Saute until tender.
9
4.
10
Add shredded yams, potatoes, and carrots to the pan.
11
Add the minced sundried tomatoes, water and bouillon cubes.
12
Increase heat to medium/high and saute everything together for 20 minutes until all ingredients are tender and the flavors well integrated.
13
5.
14
Season with cumin, salt and pepper.
15
6.
16
Remove from heat and set aside until you are ready to fill the dough.
17
Dough 1.
18
Sift flour and salt into a food processor.
19
Using the pastry blade, pulse mixture with butter cubes until mixture resembles course meal with pea-sized butter lumps.
20
2.
21
Beat together egg, water, and vinegar in a small bowl.
22
Add to flour mixture using the pulse function until just incorporated.
23
3.
24
Turn out mixture onto a lightly floured hard surface, gathering dough into a ball and kneading a few times, just enough to bring the dough together.
25
4.
26
Form dough into a flat rectangle, wrap in plastic wrap, and chill for at least 1 hour.
27
Filling and Cooking Empanadas 1.
28
Divide chilled dough into 12 equal portions.
29
Roll portions into balls.
30
On floured surface using a floured rolling pin, roll out one ball into a 6-inch circle.
31
2.
32
Place 1-2 tablespoons of vegetable mixture just to one side of the center of the circle.
33
Fold remaining dough side of the circle over to make a semicircle.
34
Using a fork or your fingers, seal the dough to make a pouch.
35
3.
36
Repeat with remaining dough and filling.
37
4.
38
In a heavy, deep skillet over medium/high heat, heat 2 inches of vegetable oil until thermometer registers 360 degrees F. Working in batches, fry empanadas until golden brown (roughly 1-2 minutes per side).
39
Drain on paper towels.
40
Serve empanadas warm with guacamole.
41
Enjoy!

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 whole Large Yam, Peeled, 2 whole Medium Potatoes (peeled), 3 whole Large Carrots, Peeled, 3 Tablespoons Oil (vegetable Or Olive), and more.

Yes, Savory Vegetarian Empanadas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Vegetarian Empanadas

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