Vegetarian Empanadas

from Simply Fresh Foodie.

We created these vegetarian empanadas specifically with the aim of balancing flavour and simplicity. While some other empanada recipes use frozen puff pastry, we found that handmade dough yields the best results. Just be warned: it does require 30 extra minutes to chill in the fridge — but that downtime can be used to make the veggie and bean filling or whip up the Chimichurri sauce.

Ingredients:

Empanada Dough

• 3 cups all purpose flour

• ½ teaspoon salt

• 170 grams unsalted butter (cold)

• 1 egg

• ½ cup water (room temperature)

Empanada Filling

• 1 tablespoon olive oil

• 1 shallot (finely diced)

• 1 cup corn (frozen)

• 1 can black beans drained and rinsed ((400 gram can))

• 3 green onions (sliced)

• ½ red capsicum (finely diced)

• 1 cup pepper jack cheese (shredded)

Chimichurri

• 1 cup flat parsley leaves

• ⅓ cup olive oil (extra virgin)

• 4 cloves garlic

• 1 green chilli (sliced)

• 2 Tablespoons red wine vinegar

• ½ teaspoon salt

• ½ teaspoon dried oregano

• black pepper (to taste)

What to serve it with

If you want to make an extra side dish to go with these empanadas, this spicy corn is a great pairing. Full of flavour, and relatively easy to make, it’s a winner!

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