Spicy Vegetarian Empanadas are by far the best portable snack food in creation (in my not so humble opinion). Warm, golden crust enveloping a succulent blend of veggies and herbs.
Spicy Vegetarian Empanadas are little pockets of awesome, hands down. When you get the dough to the optimal shade of golden brown & the vegetables tucked inside are cooked to perfection? Someone should give you some kind of award.
As you will learn if you follow this page, I like heat. But not ghost pepper hot though. I like a slow, steady build. A pinch of ancho chile, red pepper flakes, or anaheim peppers are a few of my favorite staples. What are your favorite ways to kick things up a notch?
You can fill Spicy Vegetarian Empanadas with just about anything. Make them as mild or as hot as you like. Bell peppers, hot peppers, carrots, spinach or broccoli would all work well for savory. Whatever your favorite foods are can probably be incorporated into these winning, hand-carry parcels of deliciousness.
So many empanada fillings, so little time. I just went out and got a small deep fryer. You bet I’ll be making tons more of these perfect pillows of perfection. If someone installed an industrial sized mixer in my kitchen along with a few more ovens, I would make dozens upon dozens of every kind you could imagine.
I want to make ALL the dessert empanadas! Fig, caramel, and cheese. Strawberry, basil, and cream cheese. Chocolate with a little chile pepper mixed in. My mouth is watering just thinking about making these. Tiny pies you can eat in three bites. Portable pumpkin, apple, or cherry pies!
They all come out delicious! If you end up with leftover dough, you can make desert empanadas at the same time. Yum times 2.
Here are some tips & tricks for the filling:
- Make sure the filling you use is not too watery or it will make the dough soggy.
- To reduce the moisture of your filling, place it in a strainer for at least an hour.
- It is a good idea to let your filling cool or even refrigerate it before assembling.
- Filling ingredients should be diced small for best results.
If you’re making your own dough for these, here are some lessons I’ve learned:
- When using a recipe with baking powder, know that your empanada will grow, but will be very hollow inside. I prefer to have a pocket full of filling and not air.
- Never use more than one stick of butter or 1/2 cup of shortening for every three cups of flour or you’ll end up with dense, crumbly dough.
- If a recipe calls for yeast, the texture will be more like pita bread.
- Add your favorite fresh, dried or powdered herbs and seasonings to the flour before mixing. My favorites include crushed red pepper flakes, ancho chile powder, fresh chopped basil & thyme.
- For baked dough use very cold butter and for fried dough use solid shortening. Vegan shortening is available. I just found out that Earth Balance has one.
- Always use ice water, never lukewarm or hot. I just put a cup in the freezer while I’m assembling ingredients.
- Refrigerate the dough ball for at least 3 hours before assembling your empanadas.
- 1 pkg. Goya brand discos - 10 rounds
- 2 cups potatoes - peeled and cut into cubes
- 1 pkg. Beyond Meat beef crumble
- ½ onion, diced
- 1 clove garlic - minced
- 1 green onion - sliced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp cumin
- ½ tsp kosher salt
- ½ tsp pepper
- 1 tsp oregano
- ½ tsp red pepper flakes
- ½ tsp mace
- 1 tbsp olive oil
- Take out empanada wrappers and let reach room temp.
- Peel the potato and boil for 10 minutes in salted water, until soft
- Remove the potato, and finely dice when it is cool enough to handle.
- Preheat oven to 400.
- Heat olive oil in a skillet over medium-low heat.
- Saute the onion and garlic until translucent.
- Increase heat to medium high and add Beyond Meat beef.
- Cook for about 3 mins. or just slightly browned.
- Add spices except green onions, and parsley, stir
- Remove from heat and add potatoes, green onions, and parsley.
- Place a tablespoon of filling in the center of each wrapper.
- Dab water on finger, run along outside edge of dough
- Fold in half, roll or pleat the edge, and press with a fork.
- Place on a cookie sheet and bake for 25 minutes, until golden brown