Authentic Argentinian vegetarian empanadas are little pockets of joy, stuffed cheese and onion or one of my other two customizable vegetarian fillings.
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Authentic Vegetarian Argentinian Empanadas
YIELD
12 servings
TYPE
Vegetarian
TIME
55 minutes
LEVEL
Intermediate
Flour
Oil
Gouda
Water
What You'll Need
Salt
Onion
Oregano
Salt & Pepper
Prepare the empanada dough
1
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. –
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Roll out the empanada dough
2
Form the empanada dough mix into ping-pong-sized balls. Flatten each ball with a rolling pun.
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Prepare the cheese and onion filling
3
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.
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Fill vegetarian empanadas
4
In the middle of each empanadas, layer 1 TB of onion mixture per empanada and top with a sprinkle of cheese.
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Seal Argentinian vegetarian empanadas
5
Seal empanada and set aside. Repeat with remaining filling and dough.
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Arrange on baking sheet
6
When ready to bake, arrange empanadas on parchment-lined baking sheets. Brush tops with egg wash, and sprinkle sesame seeds (optional).
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Bake at 400F for 30-40 mins
7
Bake at 400F until golden brown, rotating sheets halfway through, 30 to 40 minutes
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Serve vegetarian empanadas with dipping sauce
8
Serve empanadas with olive oil mixed in with a bit chilli and oregano, or a homemade chimichurri.
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