Vegetarian Empanadas

 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 4 cups Flour
  • 1 teaspoon italian herbs
  • 113 g butter
  • 4 tbsp vegetable shortening
  • 1 potato
  • 1/4 cup water
  • 5 small onions
  • 2 tbsp oil
  • 1 teaspoon salt
  • 1 tbsp sage
  • 2 portabellas
  • 1 carrot
  • 1 turnip
  • 5 cloves
  • 1 tp pepper
  • 1 egg

Instructions

  1. Add in a bowl 4 cups of flour, a teaspoon of salt and, for flavor, italian herbs.

  2. Add stick butter, vegetable shortening. As you mix it, put in about 1/4 cup of cold water. Blend until it's crumbly, like wet sand. It should stick together when you squeeze it into a ball.

  3. Turn the dough onto a sheet of plastic wrap and squeeze it into a big ball, then fatten it. Put it into the fridge to chill.

  4. Dice the onions and cut up the garlic

  5. Heat up several tablespoons of oil

  6. Add rubbed oregano and Italian hers, sage blend

  7. Sweat the onions. You want to get some of the water out, but not make them too caramelized

  8. While the onions cool, chop your veggies garlic, carrots, potatoes, turnip and mushroom, with herbs

  9. Get your dough out and set up your work station. You'll need a clean dry surface like a pastry mat, a rolling pin, egg wash (egg white and water) and a parchment covered baking sheet, plus your filling.

  10. Roll out your dough to the desired size.

  11. Add your filling. Don't over-fill. Brush the edge with egg wash and fold over, pinching the edges well

  12. Transfer to baking sheet If your dough gets difficult to work with or sticky, put it back in the fridge for a few minutes

  13. Bake at 350 degrees for 30-45 minutes

While the onions cool, chop your veggies garlic, carrots, potatoes, turnip and mushroom, with herbs

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