Vegetarian

Argentinian  Empanadas

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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