Argentina on your plate: Try this vegetarian empanadas recipe
Empanadas, a beloved staple in Argentine cuisine, are versatile pastries that can be filled with a variety of ingredients. Originating from Spain, empanadas made their way to Latin America and have since become an integral part of Argentine culture, often enjoyed during celebrations and family gatherings. This vegetarian and eggless version ensures everyone can savor this delightful dish. Let's get cooking!
Gather the following ingredients
For dough, mix two cups flour, one teaspoon salt, half a cup water, and one-third cup oil. For filling: one large onion, one red bell pepper (both chopped), two minced garlic cloves, one cup corn, one cup boiled diced potatoes, half a cup cheese (optional), and season with a teaspoon each of paprika and cumin. Add salt and pepper for added flavor.
Prepare the dough
In a large mixing bowl combine two cups of all-purpose flour with one teaspoon of salt. Gradually add half a cup of cold water and one-third cup of vegetable oil to the mixture. Knead the dough until it's smooth and elastic. Cover it with a damp cloth and let it rest for at least 30 minutes at room temperature.
Cook the filling
Heat oil in a pan over medium heat. Add the finely chopped onion and red bell pepper, along with minced garlic, sauteing until they're soft. Incorporate the corn kernels and boiled diced potatoes next, seasoning with paprika, cumin, salt, and pepper. Cook everything together for five minutes, then remove from heat to cool. Once slightly cooled, stir in shredded cheese if you're including it.
Assemble empanadas
Preheat your oven to 350 degrees Fahrenheit. Divide rested dough into small balls about the size of golf balls. Roll out each ball into circles about six inches in diameter on a lightly floured surface. Place a spoonful of filling onto each circle's center leaving enough edge to seal them shut after folding them over into half-moon shapes.
Bake empanadas
Seal the filled empanadas by crimping the edges with a fork or twisting them for a decorative seal. Place them on baking sheets lined with parchment, spaced well apart to allow for expansion. Bake in an oven preheated to 350 degrees Fahrenheit for 20 to 25 minutes, or until they achieve a golden brown hue, signaling they're done.
