Name: Vegetarian Empanadas
Prep time: 55 min
Cook time: 40 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 tablespoons olive oil, for the filling; 1/2 cups onion, finely chopped, for the filling; 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.

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Vegetarian Empanadas

Ingredients

Preparation

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