Vegetarian Empanadas 

As you may know, I am half Dutch and half Chilean. In Chile, Empanadas are a staple part of the national cuisine. Commonly consumed in large quantities during the country's national day celebrations. Many Chileans consider this to be their most representative dish. The most common type of Chilean Empanada is the empanada de pino. In the coastal regions of the country, seafood empanadas are also very popular. I decided to make my version of vegetarian Empanadas. I could eat these for breakfast, lunch AND dinner. Traditionally these are served at lunch.

Its best to prepare the dough in the afternoon (it only takes about 5-10 minutes) and then leave it in the fridge for when you are ready to start rolling. 

Note: you can keep the dough and filling separate in the fridge for up to three days. You can keep the prepared empanadas in the freezer for up to 6 months.

Buen provecho y Viva Chile!

ps. here is the video 

Ingredients

For 12 Empanadas de verduras (vegetarian) Filling

• 2 onions minced
• 4 cloves of garlic minced
• 1 bell pepper diced
• 1 sweet potato diced
• 500 gr spinach
• 2 Tbsp. paprika
• 2 tsp cumin
• 1 tsp salt
• 1 tsp ground black pepper

For the Empanada dough 

• 1 c (235 ml) milk
• 1 ½ tsp salt
• 8 Tbsp. (½ c) or 115 gr unsalted butter
• 2 egg yolks
• 5 c or 625 gr all-purpose flour (divided)

Putting the Empanadas together

• 3 hard boiled eggs, peeled and quartered
• 1 egg yolk beaten with 1 Tbsp. milk (for egg wash)

Instructions

For the vegetarian filling

Heat oil in a large sauté pan. Add the onions and garlic and sauté over medium heat until softened, 2-3 minutes. Add the vegetables, cumin, paprika, salt, pepper. Cook about 5-7 min. Taste your filling and adjust the salt and chili powder as desired.

Let cool slightly before filling the empanadas. (Or prepare the filling ahead of time and refrigerate overnight.)

For the dough

Heat the milk in a small saucepan over medium heat until warm. Add the salt and butter to the milk. Let the mixture cool slightly and add the eggs. Mix until combined.

Place 4 cups of flour into a large bowl. Mix the warm milk mixture into the flour. Add the remaining 1 cup of flour as needed until a soft dough forms. Knead the dough with your hands until it is soft and easy to handle, 2--3 minutes. Roll the dough into a long snake and divide it into 12, evenly sized sections. Roll each section into a ball.

To make the empanadas

Roll each ball into a circle ⅛ inch thick (6 inches/15 cm diameter). Place 1/3 cup of filling in the upper half of each round.  

For the vegetarian version: optional to add hard boiled egg.

Moisten the edge of the pastry with a little water and fold the dough over the filling, pressing the edge firmly, then twisting or crimping to seal. If you would like me to upload a video on folding techniques, let me know in the comments. Place on an ungreased baking sheet and brush with egg wash.

Bake in preheated 350F for 30-35 until golden. Serve hot.

Let me know whether you like the recipe!

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