Authentic Argentinian vegetarian empanadas are little pockets of joy, stuffed cheese and onion or one of my other two customizable vegetarian fillings.
Authentic Vegetarian Argentinian Empanadas
What You'll Need
Salt & Pepper
Prepare the empanada dough
Combine the flour with the salt in a large bowl. Add the oil and the water and knead until dough forms. If the dough requires, add more water. Cover and refrigerate for 10 minutes. –
Roll out the empanada dough
Form the empanada dough mix into ping-pong-sized balls. Flatten each ball with a rolling pun.
Prepare the cheese and onion filling
preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Remove from heat and season with oregano, salt & pepper. Set aside.
Fill vegetarian empanadas
In the middle of each empanadas, layer 1 TB of onion mixture per empanada and top with a sprinkle of cheese.
Seal Argentinian vegetarian empanadas
Seal empanada and set aside. Repeat with remaining filling and dough.
Arrange on baking sheet
When ready to bake, arrange empanadas on parchment-lined baking sheets. Brush tops with egg wash, and sprinkle sesame seeds (optional).
Bake at 400F for 30-40 mins
Bake at 400F until golden brown, rotating sheets halfway through, 30 to 40 minutes
Serve vegetarian empanadas with dipping sauce
Serve empanadas with olive oil mixed in with a bit chilli and oregano, or a homemade chimichurri.