Crispy Baked Vegetarian Empanadas
These Vegetarian Empanadas are made with smoky poblano peppers and paprika, creamy cheese, with a bite of onion and fresh cilantro all wrapped up in a buttery, flaky pie crust.
Servings: 10 servings
Calories: 30kcal
Ingredients
- 2 (9 inch) pie crusts
- 1 egg beaten with 1 teaspoon of water (for egg wash)
Filling:
- 1 (15 ounce) can pinto beans rinsed
- 1 whole poblano peppers roasted, peeled and diced
- 2 teaspoons smoked paprika
- ¼ medium onion diced
- ½ teaspoon cumin
- 1 teaspoons tomato paste
- 1 tablespoon chopped cilantro
- ¼ teaspoon salt
- 3 ounces Velveeta melted
- 1 tablespoons whole milk
Instructions
- Preheat the oven to 350 degrees. Combine all filling ingredients (except Velveeta and milk) in a bowl and mix well to combine.
- Add the Velveeta and milk to a small sauce pan and heat over medium heat. Stir periodically until cheese is melted and a sauce forms. Stir the cheese sauce in with the filling ingredients. Set aside.
- Taste the filling and add additional salt if necessary.
- Lay out the dough on a flat surface and use a cookie cutter to cut 4" round circles. Do the same with the second pie crust. Place the dough round on a parchment paper lined baking sheet.
- Place 1 tablespoon of the filling in the middle of each dough round. Fold over into a moon shape, firmly sealing the edges. Use a fork to seal the edges (see photos above).
- Arrange the empanadas on a parchment paper lined baking sheet. Brush each one with egg wash.
- Bake for 25-30 minutes, until golden brown. Remove and let sit for 10-15 minutes and serve with chimichurri sauce.
Video
Notes
- If your dough doesn't seal at the edges, dampen it with water and then seal.
- Replace the Velveeta with cheddar or any other cheese if desired. Omit the milk if you substitute it.
- Use black beans in place of pinto beans, or even a mix of both.
- Substitute Anaheim chilies, jalapeno peppers or diced red bell peppers for the poblanos if desired. However, I think the flavor of the poblano is best in this recipe, personally.
- Taste the mixture before stuffing the empanadas and add additional salt if desired.
- These baked empanadas can be frozen in advance. Place the empanadas (before brushing them with the egg wash) on a parchment paper lined baking sheet and place in the freezer until solid. Transfer to a freezer bag and store for up to 3 months. To cook empanadas from frozen, brush with egg wash then bake at 375 degrees for about 30-40 minutes, until golden brown on the outside.
- See instructions for roasting poblano peppers in the body of the post.
Nutrition
Serving: 2empanada | Calories: 30kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 206mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg