Vegetable Empanadas in Curry Dough Recipe

Name: Vegetable Empanadas in Curry Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all purpose flour; 1 tablespoon salt; 1 tablespoon curry powder; 5 tablespoons solid vegetable shortening; 5 tablespoons chilled butter; 1 egg; 1/4 cup water; 2 tablespoons vegetable oil; 1 onion, chopped; 1 jalapeno or Serrano chili, seeded, chopped; 1 large garlic clove, chopped; 1 teaspoon ground cumin seeds; Pinch of ground nutmeg; 1 large tomato, peeled, seeded, chopped; 1 cup fresh or frozen corn kernels; 1 pound chopped fresh Swiss chard; 1 cup diced red bell pepper

Servings: persons

3 cups all purpose flour
1 tablespoon salt
1 tablespoon curry powder
5 tablespoons solid vegetable shortening
5 tablespoons chilled butter
1 egg
1/4 cup water
2 tablespoons vegetable oil
1 onion, chopped
1 jalapeno or Serrano chili, seeded, chopped
1 large garlic clove, chopped
1 teaspoon ground cumin seeds
Pinch of ground nutmeg
1 large tomato, peeled, seeded, chopped
1 cup fresh or frozen corn kernels
1 pound chopped fresh Swiss chard
1 cup diced red bell pepper

1
Sift flour, salt and curry powder into medium bowl.
2
Add shortening and butter and cut in using fingertips until mixture resembles coarse meal.
3
Whisk egg and water in small bowl to blend.
4
Add mixture to dough by tablespoonfuls until dough is firm.
5
Turn dough out onto lightly floured surface.
6
Knead gently and briefly.
7
Wrap dough in plastic and refrigerate 1 hour to rest.
8
Heat oil in heavy large skillet over medium high heat.
9
Add onion and saute until translucent, about 5 minutes.
10
Add jalapeno, garlic, cumin and nutmeg and stir 1 minute.
11
Add tomato, corn, chard and red bell pepper.
12
Cook until vegetables are tender and almost all liquid evaporates, about 5 minutes.
13
Season to taste with salt and freshly ground black pepper.
14
Cool completely.
15
Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 1/8 inch thickness.
16
Cut dough into 6 inch diameter circles.
17
Gather scraps into ball.
18
Reroll scraps and cut out more circles.
19
Place 3 tablespoons filling in center of each circle, leaving 1/2 inch border on all sides.
20
Brush border with water.
21
Fold circle over filling, creating half-moon shape.
22
Press edges with tines of fork to seal.
23
Make a small slit in top of each empanada to allow steam to escape.
24
Place empanadas on parchment lined baking sheet.
25
Bake until pastry is golden brown, about 30 minutes.
26
Serve warm.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 cups all purpose flour, 1 tablespoon salt, 1 tablespoon curry powder, 5 tablespoons solid vegetable shortening, and more.

Yes, Vegetable Empanadas in Curry Dough falls under the Soups & Stews 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.

That's it — enjoy your meal!

Vegetable Empanadas in Curry Dough

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions