Vegetarian Empanadas with Vegetables and Cheese
These vegetable and cheese empanadas are not only delicious but also a healthy choice. Thanks to the mix of fresh and colorful vegetables, they are rich in vitamins and fiber, while the cheese provides a creamy texture and an irresistible taste.
Servings: 6 persone
Ingredients
Ingredients for the Dough:
- 160 gr flour
- 110 gr cold butter cut into cubes
- 1/2 teaspoon salt
- 4-6 tablespoons ice water
Ingredients for the Filling:
- 2 tablespoons olive oil
- 1 pcs onion chopped
- 1 pcs carrot medium, grated
- 4 cloves garlic chopped
- 4-5 pcs medium mushrooms chopped
- 1/2 pcs red pepper diced
- q.b. Fresh basil leaves chopped
- q.b. Fresh parsley chopped
- 2 tablespoons soy sauce
- q.b. Salt and black pepper freshly ground
- 1/3 cup grated cheese
Instructions
- Prepare the dough by sifting the flour and mixing it with salt.
- Incorporate the cold butter using a pastry blender, fork, or food processor until crumbly.
- Add the ice water slowly and mix until well combined.
- Wrap the dough in plastic wrap, form a disk, and chill in the refrigerator for at least 1 hour.
- Heat the oil in a large skillet over medium-high heat and sauté the onion until soft.
- Add the carrot, garlic, red pepper, and mushrooms. Stir in the soy sauce and cook until water evaporates.
- Lower the heat, add basil, parsley, salt, and pepper. Let the filling cool.
- Preheat the oven to 180°C and line a baking sheet with parchment paper. On a floured surface, roll out the dough to about 3mm thick.
- Using a circular cutter, cut out 9cm diameter circles.
- Place a spoonful of filling on half of each circle and add some cheese.
- Moisten the edges of the circle with water and fold the dough into a semicircle, sealing the edges with a fork.
- Arrange the empanadas on the baking sheet and brush the surface with a beaten egg.
- Bake for 25-30 minutes or until golden. Let cool slightly before serving.