Vegetarian empanada recipes?
- IndyGirl Dec 28, 2008 07:28 PM
Sort of a follow-up to my emergency New Year's Day post--I have decided to do a smattering of tapas, including:
Red grapes rolled in blue cheese and walnuts
Red onion and orange salad
Dessert: oven-roasted figs with goat cheese and peppered honey
AND empanadas! So, any vegetarian options? I have never made empanadas, so I need a foolproof recipe.
Often when people write about empanadas here, they have a South American style in mind. Your other items suggest a more Spanish version. But do you want individual turn overs, or a large Galician style that is cut into servings after baking?
Spain on the Road Again featured the Galician style. There is a recipe on that site
It calls for pizza dough, though I've used a Spanish recipe that is richer in olive oil.
The filling in this case is caramelized onions and peppers, along with chorizo. You could easily omit the meat, and maybe add some texture with pine nuts.
Something else along this line is a coca - the open face bread pie, i.e. Spanish pizza. Caramelized onions and/or peppers are popular toppings.
Here's a vegetable (spinach) coca from La Tienda
For a South American style empanada, I'd expect a mix of mainly diced potato and peas.
my mom just sent me this recipe, one of my faves! i've been wanting to recreate but just haven't yet had the opportunity so hopefully you can use it! (i'm terrible at technology and couldn't figure out how to give you the recipe any other way so sorry for the length!
Mash 4 medium peeled & cubed potatoes.
Saute 2 small onions and 1/2 c. bell peppers in veg oil. Season with 1/2 tsp ground cumin seeds, 1/2 tsp cayenne (or to taste), s&p (to taste). When veggies start to soften, add in 1 c. frozen corn. Saute til tender, transfer to bowl and add 1/2 c. pimentos. While veggies are still hot, mash in (well) potatoes, 1 c. cream cheese, and 1 c. cheese (mild cheddar or monterey jack)
In large bowl, mix 1 c. warm water, 1/2 tbsp vinegar, and 1 tsp salt.
Add 3 1/2 c. unbleached white flour & 3 tbsp melted butter.
Mix well and work dough with your hands. Transfer to flat surface and work into large, long roll.
Cut into 8 equal pieces and roll out each piece to 6- or 7" circle.
Place roughly 1/2 cup of filling into middle of each circle, leaving 1/2" border.
Wet the edge and seal well into semi-circle. Crimp edges
Heat vege oil to 360 degrees and fry until golden brown
I made empanadas from Rick Bayless the other day. The dough was fairly simple and they were baked, so easy to make ahead. from Mexican Kitchen, but I don't have book with me. for veg fillings: black beans or other beans, mashed with cheese (Mexican, Jack, or feta). roasted poblanos and onions (rajas) with cheese.