I make this empanadas recipe when the week feels long and the fridge looks shy. The dough turns soft and flaky. The filling leans creamy and warm. I taste corn and poblano and a little smoke from paprika. The first bite snaps. Cheese pulls. I grin and wonder why I ever waited. We bake by feel here. I roll the rounds. You spoon the filling. We crimp and laugh when one leaks. These hand pies work for calm nights or loud game days. They also play nice with the many ways folks search, like empanadas recipe chicken or apple empanadas recipe. I test swaps and I keep notes. The method stays steady and kind. I write from a small kitchen and a big appetite. I love a vegetarian empanadas recipe and I do not mind a pork empanadas recipe for friends who want that path. If you chase an authentic empanadas recipe, you will find shared roots and local twists. For sweet cravings, an apple empanadas recipe easy can save dessert. Today we keep things veggie and cozy. Let us cook.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegetarian Empanadas Recipe
- 3) Ingredients for Vegetarian Empanadas
- 4) How to Make Vegetarian Empanadas
- 5) Tips for Making Vegetarian Empanadas
- 6) Making Vegetarian Empanadas Ahead of Time
- 7) Storing Leftover Vegetarian Empanadas
- 8) Try these Appetizers next!
- 9) Vegetarian Empanadas
- 10) Nutrition
1) Key Takeaways
This guide comes from Nancy at Nancy Cooks. I write from a small stove and a loyal sheet pan. I cook. I test. I share what worked in my kitchen.
The dough turns tender and light. The filling stays creamy and bright. A best empanadas recipe starts with cold butter and calm hands. Heat stays even. Spices stay warm not loud.
You can bake for game night or a slow Sunday. Leftovers reheat well. Kids help with crimping. We get dinner and a little craft time in one go. The method scales for a crowd.
2) Easy Vegetarian Empanadas Recipe
I reach for this empanadas recipe on busy nights. I love how this empanadas recipe gives crisp edges and a soft center. The rhythm feels simple. Roll. Fill. Seal. Bake. Then breathe in warm cheese and pepper.
We keep the list short and real. Onion brings sweetness. Poblano adds a low hum. Corn pops. Black beans add body. Cream cheese ties the mix. Monterey Jack melts and stretches like a small magic trick.
The steps fit real life. A homemade empanadas recipe should flex. You can swap beans for diced zucchini. You can use store dough. You can bake in an air fryer. The result still tastes cozy and bright.
3) Ingredients for Vegetarian Empanadas
Cold unsalted butter Small cubes cut clean. Cold butter builds flaky layers and keeps the dough light.
Cream cheese Soft tang meets fat for tender bite. The dough turns easy to roll and easy to crimp.
All purpose flour A steady base with mild flavor. It holds the fat and water without turning tough.
Fine sea salt A quick lift for both dough and filling. A small pinch wakes each bite.
Baking powder A gentle push for lift. It keeps the crust from feeling dense.
Ice water A few drops pull the dough together. Cold water helps keep fat from melting.
Olive oil A thin coat in the pan. It carries heat and browns the veg.
Yellow onion Diced small for even cook. It brings a sweet base note.
Poblano pepper Seeded and diced. It brings a soft smoke and gentle heat.
Corn kernels Fresh or frozen. They pop and add a touch of sweet crunch.
Black beans Rinsed and drained. They add protein and a creamy bite.
Garlic Minced fine. It blooms fast and perfumes the pan.
Smoked paprika A warm color and a hint of campfire. It deepens the mix.
Ground cumin Earthy and round. It supports the beans and corn.
Kosher salt and black pepper Season to taste. Small shakes guide balance.
Cream cheese for filling The second hit of cream brings body and gloss.
Monterey Jack Shreds that melt smooth. Strings form when you pull one open.
Egg wash One egg whisked with water. It paints shine and helps browning.
Flour for dusting A light coat on the counter keeps rounds from sticking.
4) How to Make Vegetarian Empanadas
Step 1 Cut cold butter and cream cheese into the flour with salt and baking powder. Pinch with fingertips. Pebbles should form. Add drops of ice water until it holds when pressed.
Step 2 Split the dough in two. Press into disks. Wrap and chill. Cold rests keep layers neat. This easy empanadas recipe forgives small bumps.
Step 3 Warm oil in a skillet. Soften onion and poblano. Stir in corn beans and garlic. Season with paprika cumin salt and pepper. Cool the mix. Fold in cream cheese and Monterey Jack.
Step 4 Heat the oven to 400 F. Roll one disk on a floured counter. Cut rounds. Spoon filling in the center. Brush edges with egg wash. Fold. Press with a fork to seal.
Step 5 Set on lined pans. Brush tops with more egg wash. Bake for 20 to 25 minutes until golden. Cool for five minutes. Serve warm and smile.
5) Tips for Making Vegetarian Empanadas
Keep fat cold and hands calm. The crust thanks you. A homemade empanadas recipe lives or dies on that step. Work fast. Rest the dough.
Moisture sits at the center. Let the filling cool so steam does not fight the seal. A small spoon helps portion. Less mess. Better edges.
For flavor boosts use a pinch of chili flakes or a squeeze of lime at the end. For a baked empanadas finish move the pan to the top rack for two minutes.
6) Making Vegetarian Empanadas Ahead of Time
I prep the dough a day ahead. Disks chill well and roll clean. That small step saves time on weeknights. It also helps gluten relax.
Fill and freeze on a tray. Once firm move them to a bag. Label and date. When you need dinner bake from frozen and add a few minutes. A best empanadas recipe should work from the freezer.
For parties bake in waves. Hold warm in a low oven. Set out a quick crema or salsa. Folks grab and grin. Nancy at Nancy Cooks lives for that happy tray.
7) Storing Leftover Vegetarian Empanadas
Cool on a rack. Store in a box in the fridge for three days. Reheat on a pan at 350 F so the crust stays crisp.
For longer storage freeze in a flat layer. Once solid pack tight. A homemade empanadas recipe holds texture when frozen raw or baked.
Microwave works in a pinch. The crust softens a bit. A few minutes in a hot pan brings crunch back. Serve with a green salad and call it dinner.
8) Try these Appetizers next!
9) Vegetarian Empanadas
Vegetarian Empanadas Recipe For Home Cooks
Ingredients
For the Dough
- 1 cup cold unsalted butter cut into small cubes
- 8 ounces cream cheese cut into chunks
- 2 1/2 cups all purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 2 tablespoons ice water as needed
For the Filling
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 large poblano pepper seeded and diced
- 1 cup corn kernels fresh or frozen
- 1 cup black beans drained and rinsed
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese softened
- 1 cup shredded Monterey Jack cheese
For Assembly
- 1 large egg beaten with 1 tablespoon water for brushing
- All purpose flour for dusting the counter
Instructions
Make the Dough
- Pulse butter and cream cheese in a food processor until small pebbles form.
- Add flour salt and baking powder. Pulse until the mix looks like damp sand.
- Drizzle in ice water and pulse just until the dough holds when pressed.
- Turn out. Press into two disks. Wrap and chill for 45 minutes.
Cook the Filling
- Warm oil in a skillet over medium heat. Add onion and poblano. Cook until soft.
- Stir in corn beans and garlic. Cook for two minutes.
- Season with smoked paprika cumin salt and pepper. Cool slightly.
- Fold in cream cheese and Monterey Jack until creamy.
Assemble and Bake
- Heat oven to 400 F or 200 C. Line two sheet pans with parchment.
- Roll one dough disk on a floured counter to a thin sheet. Cut 4 to 5 inch rounds.
- Place a spoonful of filling in the center of each round. Brush edges with egg wash.
- Fold over. Press edges and crimp with a fork. Set on the pans.
- Brush tops with more egg wash. Bake 20 to 25 minutes until golden.
- Cool for five minutes. Serve warm.
10) Nutrition
One piece gives a steady plate of energy. You get protein from beans and cheese. You get fiber from corn and beans. You get comfort from the crust.
Rough counts per empanada sit near these marks. Calories hover near 290. Protein near 8 grams. Carbs near 26 grams. Fat near 17 grams. Salt near 320 milligrams.
Track your needs and adjust. Use low sodium beans. Use part skim cheese. Swap in more veg. An easy empanadas recipe stays flexible and kind.
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