These homemade Vegetarian Empanadas are filled with kidney beans,
corn, veggies, and spices. Perfect snack or side dish for serving a crowd.
Baked, not fried!
These can be as easy or involved as you like. Want a quick easy snack,
use bought bbq sauce and shortcrust pastry, or feeling confident and
want to show of , make your own. Look out for an easy BBQ sauce in an
upcoming recipe of the week.
These are a bit fiddly to make, but the end result is amazing. They can
be made up in advance and frozen. Simply defrost and cook.
400g kidney beans - rinsed & drained
150g sweetcorn
1 lge red onion - diced
1 each pepper ( red, yellow & green) - diced
Bunch coriander - chopped
3 medium tomatoes - diced
2 cloves garlic
4 mushrooms - sliced
BBQ sauce - 2-3 tbsp
2 tsp ground coriander
1 tsp ground cumin
Salt & pepper to taste
For the empanadas, start by heating some oil in a pan, add diced
onions, fry for a couple mins then add the peppers, mushrooms &
tomatoes and cook these until soft but not coloured. Add sweetcorn,
beans, garlic and spices. Cook out for 5 mins or so. Remove from the
heat and add fresh coriander and bbq sauce. You want enough sauce to
bind the mix but don't make it too wet. Set to one side to cool
Roll out your pastry until it’s a few mm thick, but not thin enough so it
tears or you can see through it. Cut into rounds, these want to be about
100mm just under 4 inch.
Place about a tbsp of the mix in the centre of the dough, fold over so the
edges meet and nip together with your fingers making sure you don’t
lose any mix in the process. You may need to wet the edges of the
pastry slightly to get them to bind together. Once nipped together, put
empanadas on a greased tray and crimp the edges with a fork. This just
helps to seal them. Be careful not to overfill or your empanadas will split
open during cooking.
Cook in preheated oven gas mk6/200 deg C for around 15-20 mins until
golden.
For the pastry you can either use shop bought shortcrust, or you can make your own:
200g plain flour
100g butter
1 egg
Rub flour and butter in your fingertips until the mix resembles
breadcrumbs, then add your egg and mix to form a dough. Chill in the
fridge for about 20 mins then use.
See step by step photos below
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