Homemade Baked Vegetable Empanadas Recipe

Vegetable empanadas are a very nutritious food that has an immediate satiating effect. Therefore, they can be prepared for different meals like the main course. You can also prepare in miniature and serve as an appetizer or light garnish on a special occasion, such as a meal with family or friends.

Different types of pasta depending on the region

Vegetable empanadas are a slightly simpler version of the Galician empanada, which usually contains some seafood and fish. However, regardless of the filling, it is necessary to remember that there are different types of dough to prepare them, according to the region:

• Wheat flour dough (strength or pattern). This mass is typical of the Lugo and Orense areas.
• Corn and wheat flour dough. This dough contains a greater amount of corn flour and is more common in the Galician coastal area.

•  Mixed dough: corn, wheat, rye. This pasta is typical of some areas of Lugo and, although it contains the three cereals, what is included in a smaller amount is rye.
• Patty dough. This dough is used for frying and is widely used in Latin American countries. It is prepared from common wheat flour, eggs, a little milk and salt.

It should be noted that all empanada doughs must be very well kneaded to be flexible enough to mold to our taste and include the respective fillings. And it is necessary to consider that all the pastas, with the exception of the last one mentioned, must include a little yeast so that the empanada grows when it is baked. If you don’t have this ingredient, you can add a little white wine or beer.

Recipe for your vegetable empanadas

Ingredients for the sauce

• 1 head of fresh garlic
• 2 onions
• 4 tomatoes
• 1 red pepper
• 1 green pepper
• Condiments: salt, white pepper, paprika
• Olive oil (the amount needed)

Preparation

1. First, put plenty of oil in a skillet over low heat.
2. Soon after, peel, wash and slice the vegetables very thin or, at least, in Julienne. Set the tomato aside.
3. Afterwards, saute the vegetables in oil and, meanwhile, season them.
4. As soon as the sauce starts to build, add the tomato and cook it until it melts. This way, you’ll get a kind of smooth stew with the transparent onion.
5. Finally, sprinkle some paprika and saute a few minutes before turning off the heat. Reserve.

Ingredients for dough

• 1 cup of water (250 ml)
• 4 cups of normal flour (about 500 g)
• ½ cup of braised oil (100 ml)
• 1 teaspoon of yeast pressed in the bakery (5 g)
• Condiments: salt, paprika

Preparation

• First, dissolve the yeast in water.
• Then place the flour in a bowl and leave a space in the center to pour the sautéed oil from the empanada you prepared earlier. Add the yeast.
• Then sprinkle the surface with a little flour and continue to knead the mixture by hand for 10 to 15 minutes. The dough should be firm but soft enough for you to handle. It shouldn’t get sticky.
• Finally, form a ball and place it in a bowl with a lid and let it sit for an hour. After this time, you can use it to cook vegetable empanadas.

Ingredients for the filling

• Olive oil
• 4 eggs
• 1/2 onion
• 1 red pepper
• 2 small carrots
• 1 can of peas (150 g)
• 1 can of pre-cooked green beans (150 g)
• Olives (to taste)
• Condiments: salt and pepper

Preparation

1. First, preheat the oven to 220°C.
2. Afterwards, peel and cut the vegetables into small pieces.
3. On the other hand, place the vegetables to cook in a pan of water and salt until they soften. They should be soft.
4. Once the vegetables have drained, sauté them in the sauce for the empanadas.
5. Then, prepare the empanada dough as follows: spread the sauce over the base and divide the hard-boiled eggs into slices and the olives.
6. Finally, close the vegetable pie and place it to cook in the oven for approximately 20 to 30 minutes.