Ingredients for Now And Later Vegetarian Empanadas
- 1 cup carrots, diced
- Butter
- 1 medium onion, chopped
- Sliced Mushrooms
- Zucchini
- Celery
- 1 green bell pepper, chopped
- Cloves
- Tomatoes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Oregano
- Cayenne Pepper
- Flour
- ½ cup water (plus 1-2 tablespoons more, if needed)
- Monterey Jack Cheese
- 1 teaspoon salt (for dough), ½ teaspoon salt (for filling)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ⅔ cup vegetable shortening
- Soy Sauce
- 1 large egg, beaten
- 1 tablespoon olive oil
- 1 cup potatoes, diced
- ½ cup corn
- ½ cup peas
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
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How to Make Now And Later Vegetarian Empanadas
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
- Add carrots and potatoes, and cook for another 5 minutes until slightly tender.
- Stir in corn, peas, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 minutes, until heated through.
- Let the vegetable mixture cool slightly.
- Roll out the empanada dough and cut into circles (about 4-5 inches in diameter).
- Place a spoonful of the vegetable filling in the center of each circle.
- Fold the dough over the filling to form a half-moon shape, crimping the edges to seal.
- Brush the empanadas with beaten egg.
- Bake for 20-25 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
24g
Fat
61g
Carbs
18g
