Spicy Vegetarian Empanadas
Flaky, savory pastries filled with a spicy mix of vegetables. Perfect for a festive snack or appetizer.
Equipment
- Baking sheet
- Large skillet
- Mixing bowls
- Rolling Pin
Ingredients
- 1 cup corn kernels
- 1 cup diced bell peppers mixed colors
- 1 cup diced onion
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 package 15 oz refrigerated pie crusts
- 1/2 cup vegetable broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell peppers, cook until softened (about 5 minutes).
- Add corn, chili powder, cumin, garlic powder, paprika, salt and pepper.
- Cook for 2 minutes, then add vegetable broth, simmer until liquid is reduced.
- Remove from heat and stir in cheese.
- Unroll pie crusts and cut out circles using a round cutter or bowl.
- Place a spoonful of filling in the center of each circle.
- Fold the dough over the filling and seal the edges with a fork.
- Place empanadas on a baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes & Wine Advice
Serving Tip:
Serve warm with a side of salsa or guacamole.Wine Advice:
A light-bodied red wine, such as a Pinot Noir, or a crisp white wine like a Sauvignon Blanc.Nutrition values
Calories: 280 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 15 g | Sodium: 350.93 mg | Sugar: 4 g