Fiery Corn Pepper Empanadas
Flaky baked empanadas filled with corn, colorful peppers, onion, Monterey Jack and warm Tex-Mex spices. This recipe makes eight empanadas.
Equipment
- Baking sheet
- Fork
- Large skillet
- Mixing bowl
- Parchment paper
- Rolling Pin
- Round Cutter, 4-inch
Ingredients
- ½ cup corn kernels
- ½ cup diced mixed bell peppers
- ½ cup diced onion
- ½ cup shredded Monterey Jack cheese
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 package vegetarian refrigerated pie crusts 15 ounces
- ¼ cup vegetable broth
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and bell peppers.
- Cook for approximately 5 minutes until softened.
- Add the corn, chili powder, cumin, garlic powder and paprika.
- Season lightly with salt and black pepper.
- Cook for 2 minutes.
- Pour in the vegetable broth.
- Simmer for 3 to 5 minutes until the liquid has evaporated.
- Remove the skillet from the heat.
- Stir in the Monterey Jack.
- Allow the filling to cool for 10 minutes.
- Unroll the pie crusts.
- Cut eight circles measuring approximately 4 inches each.
- Reroll the pastry scraps when necessary.
- Place approximately 2 tablespoons filling in the center of each circle.
- Leave a clean border around the edge.
- Fold the dough over the filling to form a half-moon.
- Press the edges together.
- Seal the edges with a fork.
- Arrange the empanadas on the prepared baking sheet.
- Cut a small steam vent in the top of each empanada.
- Bake for 20 to 25 minutes.
- Remove them when the pastry is crisp and golden.
- Allow the empanadas to cool for 10 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve two empanadas per person with salsa, guacamole or a crisp salad. They also work well as part of a Fingerfood platter or party buffet.Recipe Notes
The ingredient quantities have been adjusted to make eight empanadas and four servings. Cool the filling before assembling the pastries because hot filling can soften the dough. Do not overfill them, or the seams may open during baking.Dietary Information
Use refrigerated pie crust made without lard or other animal fats. Some commercial pie crusts contain lard and are therefore not suitable for a Vegetarian diet. Check that the pastry and vegetable broth contain no egg or nuts when those classifications are required. Use certified cheese, broth and pastry when halal or kosher certification is needed.Nutrition Information
The nutritional values cover two empanadas and include the complete package of pastry. Pastry contributes most of the calories, fat, saturated fat and sodium. The original estimate of 280 calories was more appropriate for one large empanada than for a two-empanada serving.Variations
Add chopped jalapeño or chili flakes for more heat. Black beans can replace part of the corn. Pepper Jack creates a spicier filling, while Cheddar provides a sharper flavor. Allow any added vegetables to cook until their moisture has evaporated.Storage
Refrigerate leftover empanadas within 2 hours and use them within 3 days. Reheat them in an oven or air fryer until the filling is piping hot. Freezing the unbaked assembled empanadas is possible for up to 2 months.Wine Advice
A light Pinot Noir complements the baked pastry, peppers and melted cheese without overpowering the filling. A crisp Sauvignon Blanc offers a fresher pairing for salsa and guacamole. Serve Pinot Noir at 14–16°C or Sauvignon Blanc at 8–10°C.Nutrition values
Serving: 2 empanadas | Calories: 515 kcal | Carbohydrates: 50 g | Protein: 9 g | Fat: 31 g | Saturated Fat: 11 g | Sodium: 680 mg | Sugar: 5 g