- Dish type
- Pies and tarts
These delicious pastries are perfect for party food. Serve as a snack, appetiser or starter.
13 people made this
- 1 tablespoon extra-virgin olive oil
- 15g butter
- 3 cloves garlic, finely chopped
- 1 (2.5cm) piece fresh ginger, finely chopped
- 2 turnips, peeled and cubed
- salt and pepper to taste
- 1 large yellow summer squash, cubed
- 2 spring onions, chopped
- 25g chopped fresh spinach
- 1 pinch ground nutmeg
- 1 egg
- 1 teaspoon water
- 2 sheets ready-made shortcrust pastry
MethodPrep:40min ›Cook:20min ›Ready in:1hr
- Heat olive oil and butter in a frying pan over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in turnips and season with salt and pepper. Cook and stir until turnips have softened, 3 to 4 minutes. Toss in yellow summer squash and continue to cook until squash is tender for 4 more minutes. Stir in the spring onions, spinach and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
- Preheat an oven to 220 C / Gas 7. Line a baking tray with baking parchment. Beat the egg with water in a small bowl; set aside.
- Roll the pastry sheets out a little and stamp out about sixteen 15cm circles using a large cookie cutter or cereal bowl. Fill the centre of each circle with about 1 tablespoon of the turnip mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal and place on the prepared baking tray. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
- Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.
If kohlrabi bulbs are available, use these instead of turnips.
If yellow summer squash is unavailable, use courgette instead.
Reviews & ratingsAverage global rating:(14)
Reviews in English (9)
I used acorn squash...yellow would have been much soupier...so had to cook it longer. It was very, very good. I look forward to trying other veggies. But this mix of gold and green was beautiful. Only problem...there is no way to get 16 circles out of the pie crust. By stretching we got 12.-25 Jun 2010
Not too bad. I did do some alterations: Added Mushrooms and red pepper flakes. Make sure to have the mixture really cooled! I put mine in the freezer for 20 min, because I tried to go right from the pan to the crust and the crust fell apart immediately. And I cooked the veggies for a little longer so they were softer. Home-made pie crust would be lots better I think! This is a good starting point recipe.-10 Jun 2011
by Elisabeth Thomas
I made the empanada dough from scratch (and had to bake these longer as a result), but otherwise followed the recipe exactly. The filling is delicious! I may make these again, but if I do, we'll come up with some sort of dipping sauce. They seemed a bit dry.-18 Dec 2011
Grilled Vegetable Empanadas Recipe
Give these Grilled Vegetable Empanada a try for the weekend stuffed with grilled vegetables that you can serve as a main course or as an appetizer for parties.
Grilled Vegetable Empanada is a grilled vegetable stuffed bread or pastry baked or fried that you can serve as a main course or as an appetizer for parties. These empanadas also make a great entrée when served with some soup or salad. Barbecue sauce gives the intense flavors when combined with vegetables and stuffed in homemade empanada dough.
Serve Grilled Vegetable Empanada along with Light And Healthy Spinach Soup and Mixed Beans Salad for a wholesome weeknight dinner.
Other recipes that you can try are:
Easy Veggie Empanadas
One of the things I am most excited about in my travels this year is getting ideas for different types of food. Every country we visit will expand my horizons a little bit more! And if there is one take-away from Argentina, it is the empanada! As I write this I am on day 17 of being in Argentina and I’m pretty certain there hasn’t been a single day that I haven’t had at least one empanada…
The filling can easily be made to your liking. While the traditional veggie options here are corn or cheese, thus far I’ve personally made spinach + cheese, mushroom + garlic and the recipe below which is squash, corn and spinach – definitely not the norm here in Argentina but I tested it out at a dinner party and it got approval from the locals! I chose squash because I thought the texture of the squash would create a nice dense and filling veggie option.
So while the filling is quite easy, the wrapping is a different story… let’s take a lesson from the local and talented Lucia of Superhabitos. If you cannot view this video, please click here.
"What's the difference between pie dough and empanadas dough?"
Your typical pie dough is made with flour, water and usually a type of fat like butter or shortening. That's it.
Empanadas dough is traditionally made with flour (or corn flour), water, a fat, and an EGG. The egg is the main difference. Making your own homemade empanadas dough does not need to be complicated. If you have a food processor, it is actually very simple and can be done in less than 20 minutes!
Bite Sized Kitchen is all about quick and easy appetizers so, although I love homemade dough, I know we don't always have the time to make our own at home. So if you don't have time, using store-bought refrigerated pie crust is the perfect answer for flaky empanadas at home!
Empanadas are not hard to make! Especially because I used pre-made pie crust, however there are a few tips that will take your empanadas to the next level:
Vegan Empanadas with Veggie Filling
After eating quite a few empanadas during my holiday in Barcelona, I was delighted to discover that I could get convenient ready-made empanada dough in Mexican supermarkets in Berlin. I only needed to fill them, then deep-fry or bake the empanadas.
However, during corona, I had a bit more time (and the Mexican supermarket is also not around the corner), so I made empanadas from scratch for the first time.
But not all empanadas are the same. Being popular in many countries, they differ in shape, size, filling, and names. While they resemble golden brown crescents in Argentina (but they also have triangular variants there), Spanish empanadas are often bigger, baked, and cut into smaller portions for serving (but known as empanadillas, they also have the crescent-shaped variant that I ate in Barcelona). Spanish colonists brought the dish to Latin America. At that time the empanadas were often stuffed with chicken or tuna, today they are loved to be filled with minced meat, seafood, cheese, or vegetables, but depending on the country you'll also find ones filled with palm hearts (Brazil), rice (Colombia) or sweet versions (Mexico).
For this recipe, I tried to stick to the empanadas I ate in Barcelona: they come with a dough without yeast and a vegetable filling with black beans. Following the Canarian mojo verde, we serve them with a green sauce made with lots of parsley and coriander and seasoned with cumin. I also had some vegan crème fraîche at home. Although this isn't traditional, I found that this creamy dip was a great counterbalance to the fresh green sauce. The empanadas can be fried or baked. Since they are easily transported, they make a great snack for a picnic.
To make the dough, combine the all-purpose flour, salt, and tofu in a large bowl. Use a pastry cutter or your hands to cut the tofu into the flour mixture. Add the warm water gradually and mix with a wooden spoon.
Form dough into a ball and knead for 10 minutes on a lightly floured surface until the dough is elastic and smooth. Place in a bowl and let rest for 1 hour.
To make the lentils, place the lentils in a small saucepot and cover with water. Add the 1/2 onion and bay leaf and bring to simmer. Cook for 15 minutes or until lentils are slightly tender. Remove lentils from heat and strain. Let cool.
Place lentils in food processor or mash with a fork until they resemble crumbled meat.
Heat a large sauté pan on medium-low and add 1/4 cup of water. Add onion and cook for 6-7 minutes or until onion is tender and translucent. Add garlic and cook for 2 more minutes.
Add lentils, hot paprika, sweet paprika, and cumin. Mix to combine. Add broth and bring to a simmer. Add olives, raisins, and green onions. Continue simmering until almost all the liquid has evaporated. Season to taste.
Transfer dough to a floured surface and roll out to 1/4 inch thick. Using a large cookie cutter or bowl, cut the dough into circles. Gather excess dough, form into a ball, and repeat this process until you have 16 circles.
Place 1 1/2 tablespoons of the filling in the middle of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal or seal them decoratively as the Argentinians do. Brush with aquafaba.
Place on a sheet tray lined with parchment paper and bake for 35 to 40 minutes or until the bottoms are golden brown. Turn oven off and turn the broiler to low. This will brown the top of the empanadas. Leave the empanadas under the broiler for 5 minutes.
Vegetarian Empanada Recipes
If you haven’t checked out the previous posts written on chicken empanadas, beef empanadas, seafood empanadas or ham empanadas, don’t miss out. However, if you are of the veggie preference or just want to find something without meat for a meal or two, you’ve come to the right place. Some of the most delicious empanadas that I’ve made have been vegetarian. With the right ingredients the meatless variety is something quite spectacular.
There are certain vegetables that work better inside empanadas than others like bell peppers, onions, broccoli, celery, carrots, spinach, green beans, chayote (a Central/South America vegetable) and potatoes just to name a few. Some veggies like squash and tomatoes, however delicious, need special instructions before putting them in the filling. For example, tomatoes can be very watery so it’s important to partially dehydrate them before mixing them in the filling. This can be done by placing the cooked tomatoes (or raw & chopped) into a fine mesh strainer for several hours. This will drain off the excess moisture. For zucchini, undercook slightly before combining them with the final filling mixture so they don’t get too mushy.
Before getting started take a look at a few dos and don’ts in preparing empanadas.
Empanadas are a staple in Argentinian cooking. While they almost always are stuffed with a ground meat mixture, this version is vegetarian. They can be served as a snack, appetizer, or even as the main meal, and are delicious to nosh on right out of the baking pan or fryer – no utensils required!
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 cup peeled (¼-inch) cubes butternut squash
- Kosher salt
- 1 cup canned black beans, rinsed and drained
- 1 (8¾-ounce)can yellow corn, drained
- ¼ cup raisins
- ¼ cup pitted black olives, drained and finely chopped
- 2 (14-ounce) packages pie crusts, defrosted
2. Line a jelly-roll pan with parchment paper. In a medium sauté pan, heat oil over medium heat.
3. Cook onions for 3 minutes add garlic and cook for 2 minutes more, stirring occasionally. Remove from heat and transfer vegetables to a large bowl. In the same pan, add ½ cup water, squash, and salt. Cover and cook over high heat for 5 minutes or until tender. Drain and place in the bowl with onions and garlic. Stir in black beans, corn, raisins, olives, and ½ teaspoon salt mix thoroughly.
4. Divide the pie crust into 4 equal parts. On a floured board, stretch or press out each piece into a circle about 8 inches in diameter. Spread equal amounts of filling on one-half of each circle. Fold the circle in half over the filling and crimp the edges with your fingers or a fork to seal well. You may need to use some water as a glue to secure the seal.
5. Place the empanadas on the prepared pan and bake for about 25 minutes, or until golden brown. Serve with Iced Mexican Coffee.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010) - BUY NOW
1. Start cooking the chicken by placing it in a half filled pan of boiling water and cover to cook through (or cook it in a pressure cooker). Once the chicken is white all the way through, drain (reserve some of these juices for later) and leave to one side to cool. Once cool shred the chicken by hand or use a fork.
2. In a large frying pan heat 5 – 6 tbsp of oil, once hot add 2 sliced onions, 5 chopped cloves of garlic and 1/2 tsp of salt (this can be adjusted later). Cook covereď for a few minutes until the onions and garlic are soft.
3. Next add 1/2 tsp white pepper, 1/2 tsp black pepper, 1 tsp mixed herbs and 1/2 tsp of sage. Mix the herbs and spices to combine.
4. Add the grated carrots and finely chopped cabbage, cover and cook for a few minutes. Use some of the reserved liquid from cooking the chicken earlier to help cook the cabbage through at this point, add enough to create steam, don’t add too much.
5. Once the carrot and cabbage are partly cooked, add the shredded chicken and crumble in 1 maggi seasoning cube, mix well. Test for salt and adjust if needed (alternatively add another maggi seasoning cube). Cook for 5 – 7 more minutes over a low flame to allow the chicken to take on the flavours and the vegetables are completely cooked through.
6. Take out frozen parathas a few minutes before you want to bake them and preheat your oven to gas mark 6.
7. Add some filling to the centre of the paratha (leave the paratha on the cellophane wrapper) and add some whisked egg to one side of the paratha. Lift the paratha with the filling inside and using the warmth from your hands mould the paratha closed, don’t force the paratha otherwise it will crack. Place back on the counter and use a fork to firmly crimp the edge.
8. Repeat the whole process until all the filling is used up (you should get anywhere between 7 – 9 empanadas). Place the empanadas directly on a baking sheet and brush them with eggwash as you go, as you can’t handle them once the parathas have defrosted (they become too soft). Bake in the preheated oven for 15 – 20 minutes till the parathas are golden and puffy.