Now And Later Vegetarian Empanadas Recipe

Ingredients for Now And Later Vegetarian Empanadas

• 1/2 cup chopped carrots
• Butter
• 1 medium onion, finely chopped
• Sliced Mushrooms
• Zucchini
• Celery
• Green Pepper
• Cloves
• Tomatoes
• Chili Powder
• Ground Cumin
• Oregano
• Cayenne Pepper
• Flour
• Water
• Monterey Jack Cheese
• Salt
• All Purpose Flour
• Baking Powder
• Vegetable Shortening
• Soy Sauce
• 1 egg, beaten (for egg wash)

How to Make Now And Later Vegetarian Empanadas

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
3. Add carrots and potatoes, and cook for another 5 minutes until slightly tender.
4. Stir in corn, peas, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 minutes, until heated through.
5. Let the vegetable mixture cool slightly.
6. Roll out the empanada dough and cut into circles (about 4-5 inches in diameter).
7. Place a spoonful of the vegetable filling in the center of each circle.
8. Fold the dough over the filling to form a half-moon shape, crimping the edges to seal.
9. Brush the empanadas with beaten egg.
10. Bake for 20-25 minutes, or until golden brown and cooked through.