For the Love of Cooking

|

Recipes and Resources for Making Great Food

Browse:
My Recipe Box

May We Recommend

Patriotic Pretzel Rods
Find More Favorites

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Cooking Timers
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List

Vegan Vegetable Empanadas

Rate this Recipe


Ingredients:

3 Cups Flour
2 Tsp Salt, divided
1 Stick Country Crock Plant Butter, chilled and cubed
3/4 Cup Water
Olive Oil
1 White Onion, chopped
1 Bell Pepper, chopped
1 Potato, peeled and chopped
4 Garlic Cloves, minced
1 Tsp Paprika
2 Tsp Dried Thyme
1/2 Tsp Chili Powder
1/2 Tsp Black Pepper
Marinara Sauce, for dipping, optional

Directions:

  1. Add the flour and 1 tsp salt to a large bowl and whisk together. Add the chilled and cubed butter and use a pastry cutter to combine the ingredients. Add the water and use a spoon to stir until a ball of dough forms. If you prefer, you can mix with your hands or a stand mixer. Set aside.
  2. Chop the onion, pepper, and potato. Mince the garlic. Set aside.
  3. Heat oil in a large skillet over medium heat. Add the onion, pepper, potato, and garlic. Sauce for 7-8 minutes or until the vegetables are tender.
  4. Add the paprika, thyme, chili powder, 1 tsp salt, and black pepper to the skillet. Stir to combine and continue to cook for another 3-4 minutes to let the vegetables absorb some of the flavor. Turn off the heat.
  5. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  6. Lightly flour the counter and place the dough on top. Cut the dough in half (if will be easier to work with) and use a rolling pin to roll the dough until it’s about 1/8-inch thick. Use a biscuit cutter or a drinking glass to cut circles out of the dough. Set the dough aside.
  7. Repeat with the second half of the dough. You should have enough dough for 12-16 empanadas, depending on how thin you roll the dough.
  8. Take one circle of dough and gently stretch it in your hand. This will make the dough slightly larger and easier to hold the filling inside. Add about 2 Tbsp of the vegetable mixture in the center of the dough. Fold in half and use your fingers to pinch the sides closed. Place on the prepared baking sheet and use a fork to crimp/seal the edges.
  9. Repeat until all empanadas are made.
  10. Lightly brush the top of each empanada with olive oil. Bake for 20-25 minutes or until the dough is cooked through and is starting to turn golden brown. You can also broil the empanadas for the last 1-2 minutes of cooking to brown the outside.
  11. Serve warm with marinara sauce on the side as a dipping sauce.
view disclaimer
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

Similar Recipes:

Rate this Recipe

Star Spangled Scrumptious!

Get up and celebrate this 4th of July with some seriously delicious dishes! View Recipes >

Delicious Greek yogurt recipes to try at home.

If you love Greek yogurt, but want to shake things up a bit, try these amazing recipes. They're healthy, flavorful and easy to make! View Recipes >

What's Trending

Be In The Know!

Sign up for our email list and receive weekly deals, special offers,
event information and much more!

Please enter a valid email address.

©2020 Knowlan's Super Markets Inc. Website By: DW Green Co. All rights reserved.