veggie empanadas!

04 May 2009

a few weeks ago, my coworker brought these little gems in for a potluck and i knew i needed to make them again. there was never really an official "recipe" for this so i did my best to document it as i made it...


vegetarian empanadas!

1 package of puff pastry (available in the freezer section)
1 tablespoon vegetable oil
1/4 cup chopped onions
2 cloves minced garlic
1/2 cup chopped peppers (i used a combination of green, red, and a bit of serrano)
1/4 cup corn
1/4 cup cilantro
1 can black beans
1/4 cup of salsa or enchilada sauce
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1/2 cup shredded cheese


preheat oven to 400 degrees.
heat oil in a large skillet. add onions, garlic, and peppers and saute for about 5 minutes until onions are translucent. add corn, salsa, cilantro, and dry spices and simmer on low for about 5 more minutes. allow mixture to cool. add the cheese once the mix is cooled (basically you want to let the cheese melt in the oven instead of in the pan).
follow directions on the puff pastry box to thaw (probably about 40 minutes on the counter). once the pastry is thawed, roll it out on a floured surface to about 1/8". use a cookie cutter or a glass to cut little circles out of both sheets of puff pastry. add about a tablespoon of the filling to the center of each circle. rub a bit of water around the inner edges to help the sides stick and press with a fork around the edge to seal. prick the top a few times with a fork or toothpick to vent.
place the empanadas on a non-stick baking sheet and brush with egg wash (1 egg mixed with about a tablespoon of water). bake for about 10-20 minutes until brown.
makes about 9 small circle empanadas.

these came or really tasty and they were also adorable. next time i would make the pastry from scratch (though they may not be as flaky and puffy) , but i was making these for a friend's birthday party and i just wasn't feeling like all the fuss of making pastry dough too. shortcuts can be wonderful & yummy friends.


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