Try these crispy baked vegetarian empanadas, which are filled with mushrooms, bell pepper, corn, and cheese. Best of all, these empanadas are delicious and made with the freshest ingredients thanks to Jüsto®.
1 tablespoon garlic, finely chopped, for the filling
1 cup red bell pepper, in small cubes, for the filling
2 cups button mushrooms, in small cubes, for the filling
1 cup portobello mushroom, in small cubes, for the filling
1 cup yellow corn, shucked, for the filling
1 cup tomato purée, for the filling
1 teaspoon paprika, for the filling
salt
ground pepper
1 cup Manchego cheese, grated
15 empanada dough
1 egg, beaten, for brushing
chimichurri, for serving
Preparation
15 mins
40 mins
Low
Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper and cook for 5 minutes or until the vegetables are slightly golden. Then add the mushrooms and portobello and cook for 10 minutes or until they release all their liquid. Incorporate the yellow corn, tomato puree, paprika, salt, and pepper, then mix very well and cook over low heat for 10 minutes or until all the liquid evaporates. Let cool for 10 minutes.
Place the empanada discs on a baking sheet lined with parchment paper, add one to two tablespoons of filling, add a bit of manchego cheese, and brush the entire edge of the empanadas with the beaten egg. Fold and use a fork to seal so the filling doesn’t leak out. Brush the empanadas with the egg.
Bake the vegetarian empanadas at 180 °C for 30 minutes.
Serve the vegetarian empanadas on a platter and accompany with chimichurri.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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