Description
Discover authentic Argentinian vegetarian empanadas with three delicious fillings: onion and cheese, mushroom and kale, and sweet potato and lentil. These baked empanadas feature a homemade dough and are perfect for a flavorful, meat-free meal or snack.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup vegetable oil
- ½ cup cold water (add more if needed)
Onion and Cheese Filling
- 2 onions, sliced into crescents
- 1 cup Gouda cheese, shredded
- 1 tablespoon oregano
- Salt and pepper, to taste
- 2 tablespoons grapeseed oil (for sautéing)
Mushroom and Kale Filling
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 4 leaves kale
- 1 lime, juiced
- Salt and pepper, to taste
- 2 tablespoons grapeseed oil (for sautéing)
Sweet Potato and Lentil Filling
- 1 onion, finely chopped
- 1 sweet potato, shredded
- ½ cup cooked lentils
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons grapeseed oil (for sautéing)
For Serving
- 1 egg (for egg wash)
- Sesame seeds (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the empanadas.
- Make Dough: In a large bowl, combine the flour and salt. Add the vegetable oil and cold water, kneading together until a smooth dough forms. Add more water if the dough is too dry. Cover the dough and refrigerate for 10 minutes to rest.
- Prepare Dough Balls: Divide the dough into ping-pong ball-sized portions. Use a rolling pin to flatten each ball into a circle, ready for filling.
- Make Onion and Cheese Filling: Heat a large pan over medium heat and add 2 tablespoons grapeseed oil. Sauté the onions until golden brown, about 10 minutes. Remove from heat and season with oregano, salt, and pepper. Set aside.
- Assemble Onion and Cheese Empanadas: Place 1 tablespoon of the onion mixture onto each dough circle and sprinkle with shredded Gouda. Fold the dough over and seal the edges firmly. Set aside.
- Make Mushroom and Kale Filling: In the same pan, heat 2 tablespoons grapeseed oil over medium heat. Sauté mushrooms until browned, about 10-15 minutes. Add kale and minced garlic, cooking for an additional 3 minutes. Remove from heat and season with lime juice, salt, and pepper. Set aside.
- Assemble Mushroom and Kale Empanadas: Spoon 1 tablespoon of the mushroom and kale mixture onto each dough circle, fold over, and seal. Set aside.
- Make Sweet Potato and Lentil Filling: Heat 2 tablespoons grapeseed oil in a pan over medium heat. Sauté finely chopped onion until golden, about 10 minutes. Add shredded sweet potato, cooked lentils, cumin, smoked paprika, salt, and pepper. Cook until sweet potatoes are tender, about 15 minutes. Remove from heat.
- Assemble Sweet Potato and Lentil Empanadas: Place 1 tablespoon of the filling on each dough circle, fold over, and seal.
- Prepare for Baking: Arrange all empanadas on parchment-lined baking sheets. Beat the egg and brush it over the tops of the empanadas. Sprinkle sesame seeds on top if using.
- Bake Empanadas: Bake in the preheated oven at 400°F (200°C) for 30 to 40 minutes, until golden brown. Rotate the baking sheets halfway during cooking for even baking.
Notes
- The dough consistency may vary slightly; add water gradually to achieve a pliable dough.
- For a vegan version, substitute the egg wash with plant-based milk and omit cheese or use a vegan alternative.
- Empanadas can be filled with any combination of vegetables to your taste.
- Allow empanadas to cool slightly before serving to avoid burns from hot filling.
- Leftover empanadas can be stored in the refrigerator for 2-3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Argentinian