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Empanadas Archives - Veggie Punk Kitchen

Veggie Punk Kitchen

Vegetarian cooking to a punk soundtrack.

Veggie Sausage Pizza Turnovers

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Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.

Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.Veggie Sausage Pizza Turnovers are a hybrid of an empanada, a samosa, & a calzone. Best of both worlds really. I made these for my weekly Game of Thrones get together along with my Pine Nut Pesto Pasta. The reviews were positive.

I did use real cheese in this and an an egg wash, but it can easily be modified to vegan. I used 2 different kinds of dough. Goya empanada rounds & Rich Products puff pastry squares. Regular empanada rounds and pastry squares. If you are trying to keep the fat content down, stick with the rounds, and maybe try a reduced fat cheese.

This is another recipe you can throw your personal touch into. Add cooked vegetarian beef crumbles or diced mushrooms & peppers. These work best when drier ingredients are used so the crust doesn’t get soggy.

Yet more choices for fillings:

• Traditional Spinach-Ricotta – Sautéed onion and garlic, wilted spinach, mozzarella, ricotta, and tomato sauce. A handful of diced veggie sausage is never amiss in this one.

• Wilted Greens – Kale, chard, beet greens, wilted with garlic and red pepper flakes. A little ricotta or Monterey jack helps balance it out.

• Indian Curry – Curries thick with chickpeas, bits of seitan, and wilted spinach also make good filling. Not the sauce though. Use a slotted spoon to get the chunks. Too much sauce = soggy dough.

Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.Veggie Sausage Pizza Turnovers would be perfect to make in big batches and take to parties as a little hand-held snack. I run around a lot trying to get things done, so having food that I can grab and go is super convenient.

If you want to get hardcore, you can make your own flaky puff pastry dough:

 

Ingredients:
• 2 cups flour
• 16 Tablespoons unsalted butter (225g)
• 2/3 cup ice-cold water

Mix 1/4 cup of flour with 14 tablespoons of cool butter to make a smooth paste. Shape into a square approximately 1/2 inch (1-1/2 cm) thick. Cover and refrigerate 30 minutes. Separately, mix the cold water, 2 tablespoons of butter, and the remaining 1-3/4 cup of flour (some recipes add 1/4 teaspoon of salt). This elastic, shiny dough is called a détrempe. Knead for about one minute. Cover and refrigerate 30 minutes. Refrigerating the dough relaxes the gluten and makes it possible to roll the dough without breaking it. On a lightly floured board, roll out the water-based dough (détrempe) to a thickness of 3/8 inch (1 cm). Place the butter dough square on the water-based dough and wrap the ends of the water-based dough to enclose the butter dough in an envelope. Roll out the dough envelope to 3/8 inch (1 cm) thickness and fold in thirds like a business letter.

I like to keep it as simple as possible though. I’m not above using quality store-bought dough. If I had the time I would make everything from absolute scratch, but I have adulting that needs to be done. Let’s get onto the recipe then, shall we?

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Veggie Sausage Pizza Turnovers
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 1 pkg. empanada rounds (10 rounds)
  • 1 pkg. pastry squares (10 squares)
  • 1 pkg. vegetarian Italian sausage - chopped small
  • ¼ cup tomato paste
  • 2 tsp. olive oil
  • 1 small sweet onion - diced
  • ¾ cup hash brown potatoes
  • 8 oz. can sliced olives - drained - patted dry
  • ½ cup shredded mozzarella (or parmesan) cheese
  • 2 tsp. fresh chopped basil
  • 1 tsp. sweet paprika - divided
  • salt & black pepper to taste
Instructions
  1. Take dough out of the freezer to thaw
  2. Pre-heat oven to 400
  3. Add oil to heated skillet
  4. Add potatoes and cook until browned on bottom
  5. Flip potatoes and add onions to same skillet
  6. In mixing bowl combine all ingredients except ½ tsp. sweet paprika
  7. On lightly floured surface, lay out dough
  8. Add one Tbsp. of mixture to the middle of the dough
  9. Use egg wash or water to run along the inside edge of the round (or square)
  10. Fold over and squeeze edges together
  11. Use tines of fork to crimp edges & to poke holes in the center of each
  12. Place on a greased or lined baking sheet
  13. Brush each with egg wash and sprinkle sweet paprika
  14. Bake for 18 to 20 minutes or until golden

Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.

Cooking tunes – Joe Strummer & The Mescaleros: Streetcore / Big Black: Atomiser

Writing tunes – The Jesus Lizard: Goat / Hüsker Dü: Zen Arcade

Blackberry Basil Empanadas

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Blackberry Basil Empanadas are a  sweet-tooths dream. Flaky pie crust wrapped around a creamy, fruity center.

Blackberry Basil Empanadas are a sweet-tooths dream. Flaky pie crust wrapped around a creamy, fruity center.Blackberry Basil Empanadas were an experiment in unusual flavor combinations. I like how this one turned out. I also got to use some herbs from my kitchen garden. The chocolate mint smells great and adds hints of sweetness to the berries while the basil is a subtle contrast.

Here are some other unique flavor combinations that sound exciting to me:

  • Asian pear & cracked black pepper
  • Blood orange & cardamom
  • Figs & fennel
  • Raspberry & thyme
  • Strawberry & coriander
  • Watermelon & pineapple mint

I know I just posted savory empanadas, but I was dying to try these. As this blog moves along, you’ll see more too, trust. Hand pies are the bomb, whatever the filling. Do you have a personal favorite? Let me know, and I’ll definitely give them a shot at some point.

To save a little time, I used the 2 pack of the Pillsbury pie crust and just used a cookie cutter to make the rounds. I have heard mention of an empanada maker, but I’ve yet to spot one. One of those would be handy. Especially if you’re making a sizable batch.

For my vegan friends: You can substitute vegan cream cheese and a flax egg as well as your own vegan version of the dough. I sometimes use this pretty simple recipe and put it into the refrigerator to set:

  • 1 cup spelt flour
  • 1/4 teaspoon salt
  • 1 tablespoon coconut sugar
  • 3 tablespoons cold coconut oil
  • 3 tablespoons applesauce
  • 1/4 cup ice water, plus extra if needed
  1. Add the flour, salt, and coconut sugar to a large bowl. Using a fork, cut the coconut oil into the flour. Mix in the applesauce.
  2. Begin to add the water in slowly, just until the dough comes together.
  3. Wrap the dough in plastic wrap and chill in the fridge for at least 45 minutes.
  4. Once chilled, remove from fridge and let warm up on the counter for 30 minutes.

Enjoy the Blackberry Basil Empanadas warm or at room temperature. Refrigerate baked empanadas for up to a few days. Reheat in a toaster oven or bake at 350 degrees for 5 minutes.

Added bonus! I used the excess liquid from draining the berries/sugar to make blackberry mint lemonade. I just added sweet mint leaves and 2 cans of Spindrift lemon seltzer, and a squeeze of lime. It’s pretty sweet, so add more water if needed.

Blackberry Basil Empanadas are a sweet-tooths dream. Flaky pie crust wrapped around a creamy, fruity center.

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Blackberry Basil Empanadas
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 pkg. Pillsbury pie crusts (they come in 2 rolls per package)
  • ¼ cup water
  • 1 cup sugar
  • 1 pkg. blackberries
  • 1 lime, zest and juice
  • ½ cup cream cheese (or soy cream cheese).
  • 2 Tbsp. sweet basil - fresh, chopped fine, keep some bits aside for garnish
  • 1 Tbsp. chocolate mint leaves - chopped fine
  • ⅛ teaspoon salt
  • 1 egg white (or flax egg)
Instructions
  1. In a small saucepan add water and sugar over low heat
  2. Sugar melts quickly so stir continually until dissolved. 5 mins.
  3. Combine the berries and melted sugar in a saucepan
  4. Add lime zest, lime juice, herbs, & salt
  5. Cook over low heat for 15 minutes, stirring occasionally
  6. Remove most of the liquid with strainer over bowl and set bowl aside
  7. Coarsely mash berries with potato masher
  8. Transfer mixture to a bowl and refrigerate until thickened for at least two hours
  9. Mix herbs with cream cheese, fold in berries
  10. Pre-heat the oven to 350 degrees
  11. On lightly floured surface, roll dough ⅛ inch thick.
  12. Use round cookie cutter or cup to cut out 3 to 4 inch circles
  13. Add a small amount of mixture to the center of circle
  14. Wet the outer edge of circle with water using fingertip
  15. Fold in half, pressing edges together
  16. Seal off the edges by pressing down with a fork
  17. Repeat with remaining dough and filling.
  18. Brush each empanada with an egg white wash using pastry brush or fingers
  19. Puncture two slits on the top of each empanada with a knife .
  20. Spray a large cookie sheet with cooking spray, or line with parchment paper
  21. Place them on the cookie sheet and bake for 12 to 14 minutes, or until golden
  22. For added sweetness, sprinkle with a mixture of cinnamon & sugar
  23. Place on baking rack to cool

Blackberry Basil Empanadas are a sweet-tooths dream. Flaky pie crust wrapped around a creamy, fruity center.

Spicy Vegetarian Empanadas

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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 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.

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.

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Spicy Vegetarian Empanadas
Author: 
Recipe type: Dinner
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 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
Instructions
  1. Take out empanada wrappers and let reach room temp.
  2. Peel the potato and boil for 10 minutes in salted water, until soft
  3. Remove the potato, and finely dice when it is cool enough to handle.
  4. Preheat oven to 400.
  5. Heat olive oil in a skillet over medium-low heat.
  6. Saute the onion and garlic until translucent.
  7. Increase heat to medium high and add Beyond Meat beef.
  8. Cook for about 3 mins. or just slightly browned.
  9. Add spices except green onions, and parsley, stir
  10. Remove from heat and add potatoes, green onions, and parsley.
  11. Place a tablespoon of filling in the center of each wrapper.
  12. Dab water on finger, run along outside edge of dough
  13. Fold in half, roll or pleat the edge, and press with a fork.
  14. Place on a cookie sheet and bake for 25 minutes, until golden brown

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.

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