Ingredients
For the Dough:
- 1 cup water
- 1 1/2 sticks (170 grams) unsalted butter
- 2 3/4 cups (349 grams) all-purpose flour
- 2 teaspoons salt
- pinch paprika
For the Vegetable Filling:
- 2 tablespoons olive oil
- 1 jalapeño, seeded and diced
- 1 can (15.5 ounces) corn
- 1 can (15.5 ounces) black beans
- 1 small russet potato, peeled, finely diced, and boiled*
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 2 stalks of celery, diced
- ½ red bell pepper, cored, seeded, and diced
- ½ green bell pepper, cored, seeded, and diced
- 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), optional
For the egg wash:
- 1 egg
- 3 tablespoons water
Directions
For the dough:
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In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
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Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
For the filling:
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Heat olive oil in a large skillet over medium heat. Sauté jalapeño. Once fragrant, add corn, black beans, potato and seasonings. After the mixture has come together, add the diced celery and bell peppers. Sauté for about 2 minutes, or until tender.
To assemble:
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Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Sprinkle lightly with cheese, if using. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
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Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
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Bake empanadas until golden brown, about 20 minutes. Serve warm.
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Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.
hi, should the potatoes be boiled a bit first or the cook in the pan?
Hi Jess! You can par-boil the potatoes beforehand if you prefer, but we have found that as long as you dice them quite finely (as pictured), the quick sauté plus the bake time is sufficient to cook them through. Happy baking 🙂
Amazing! My family and I aren’t big meat people, so these vegetarian empanadas were a big hit!!
So excited to hear these were a hit, Emily!
Excellent recipe! Takes a little time to make all the empanadas, but totally worth it!
So happy to hear you found these empanadas worth the time, Tyler! 🙂
The empanada dough is DELISH. So buttery and flavorful. Loved the filling as well, I just felt like there was too much because I had a lot leftover! Can’t wait to make breakfast ones next!
Hi Alexa! Thanks for the comment! So glad you enjoyed these so much 🙂
So flavorful!
So happy you enjoyed these empanadas, Haley!!
Really delicious dough, easy to work with and extremely flavourful….I did haded extra smoked paprika so my empanadas tasted like they had choriço in them. I will repeat this recipe.
Sounds delicious, Edna! So happy you enjoyed them!
Second empanadas I’ve made. I will say I had lots of the filling leftover. Planning on using it for an egg scramble!
My husband loves them and we are planning on having them for dinner with homemade guacamole.
Sounds like a delicious way to use up the leftover filling, Jamey! So happy you and your husband enjoyed these empanadas!
Delicious empanadas
Hi Fithria! So happy you enjoyed these empanadas!!
We have a vegetarian in our household so we made both the beef empanadas AND the veggie ones! Both were soooo delicious! The pastry was so buttery and flaky! None of us were very skilled at beautifully perfect Empanada crafting, but what they might have lacked in looks, the more than made up for in excellent taste! Super fun family project to do together!
So happy to hear that, Maggie!! 🙂
These were amazing! The only issue I had was the time. The recipe said 20 minutes for prep, and I trusted that a little too much. As a first time empanada maker, it took me almost 2 hours to prep and saute the veggies and then assemble. These weren’t ready for dinner, but they made a great bedtime snack! Next time I’m sure it will go faster.
I’m sorry these empanadas took so much longer than you expected, Kaitlin, but I’m glad you still enjoyed them!!
The dough was extremely easy to work with. I can’t wait to use it again with a variety of fillings. The black bean and corn combo was delicious. I added extra pepper plus onion and garlic.
Hi Kelly! So happy to hear you enjoyed these empanadas! 🙂
I made these and the beef empanadas, both we’re delicious, but I liked these better, they packed so much flavor!
Hi Maribel! So happy you enjoyed these so much!! Thanks for the comment 🙂
The dough alone is amazing. Any filling will taste amazing, but this is a great starter recipe.
So happy you enjoyed these empanadas, David!!
This was delicious! Both the dough and filling had great flavor! It’s easy to make. It just takes time to roll out the dough and to fill it.
Hi Esther! So happy to hear you enjoyed these empanadas!!
It’s been a couple of years since I made empanadas and I had forgotten how easy they were to make. I love the hint of spice from the jalapeno – plus it means the kids won’t eat too many 🙂
Haha sounds like a win-win, PJ!!
This was an easy and fun recipe. I love cheese, so I did add extra. The versatility of the recipe is great, making it easy to add to the mixture (green chiles). I may try with a fruit dessert mixture next time. 🙂
So happy to hear these were such a hit, Cindy!
Fabulous! Just so delicious! I made the filling and dough the day before and baked them the newt day and they were amazing!
Yay! So happy you enjoyed these empanadas so much, Andrea!
These were easy and fun to make. I made 20 Empanadas with each dough ball weighing about 34.5 grams each. I also used extra cheese in my filling.
We’ll never say no to extra cheese around here, Cindy!! So happy you enjoyed these 🙂
Absolutely delicious!!! I added some shrimp to the mix and my husband could hardly stop eating them!
So happy you enjoyed these empanadas, Cecilia!
Dough and filling super easy to make and delicious. The empanadas themselves take more time (and patience) to put together.
Totally worth it and so delicious.
So happy you enjoyed these empanadas, Kiersten!!
I absolutely loved this recipe! The dough was so flaky and tender and flavorful, definetly going to make this recipe again. It already became a family favorite!! Thank you for sharing this recipe
Woohoo! So great to hear that, Susana!
I love them! They have so much so flavor! And the dough is so smooth! I’ll make them again definitely!
Wonderful to hear that, Cristina!!
This was my first time making empanadas, and they were so delicious! The veg filling was hearty, and I even had some left over. My only negative would be that they are rather time consuming to make.
So happy you enjoyed these, Ellen! They are a little time-consuming, but you can always encourage family members or friends to help, and start an assembly line – or make ahead sometime when you have extra time, and freeze for a much quicker dinner next time 🙂
These were amazing. I loved being able to customize my filling and flavor profile. These got rave reviews for the whole family. It came together very easily. Will definitely make them again.
Woohoo! Love to hear that, Robin!! 🙂
The vegetarian empanadas were boring, in my opinion.
Hi Elizabeth! I’m sorry to hear you didn’t love these empanadas! Did you use all the spices mentioned in the recipe? I’m not sure if you like things spicy, but I found all the spices, plus the jalapeño, to be really delicious! The greatest thing about these empanadas is that you can totally customize the filling; so you could add more spices, different spices, or change the fillings entirely if you wish! I hope you give them another try and change up the fillings to suit your personal preferences! 🙂
These are delicious! I’ve been trying to add more vegetarian dinners to my Rostin. When I wrote this on my meals board for the week my hubby didn’t seem thrilled they were without meat. They made enough for two nights of meals for the two of us and he couldn’t stop making positive comments both nights. He loves them and wants them on the menu every month. I topped mine with an avocado crema and they are so good. I did have to bake mine about 30 minutes but ovens can vary. Thank you for a vegetarian meal that got the husband stamp of approval.
Hooray! Love it when we change our husbands’ minds about something haha! So happy you both loved these empanadas!
Hit as usual!!!
So yummy! Perfect crust, savory filling… all amazing things per usual
So thrilled to hear this, Gwen!!
I used m leftover veggies from a crudité platter, chopped them up and oven roasted them with some garlic salt, seasoned pepper, lemon pepper and garlic pepper. Lots of carrots and peppers were in the roasting pan and I added diced onions and about 6 cloves of chopped garlic. The roasted veggies had a nice char, good flavor and they were soft. I added cheddar, Gouda and Gruyère to the empanada for some additional flavor. They were really tasty, even the non vegetable eaters liked them!
Hi Kelly! I love the idea of using delicious cheeses to these! Your empanadas sound so delicious!! So happy everyone enjoyed them 🙂
This is something I’ll definitely make again! It was surprisingly simple and so delicious! We made a couple of variations with the fillings (spinach, cheese, and toasted walnut for one example), and I’m definitely going to try out some other ideas. This recipe also made enough that I froze a batch to bake another day. Super happy with this recipe!
Hi Michelle! So excited that you loved these empanadas, and enjoyed the customizable fillings! The combinations are endless!! Enjoy 🙂
These empanadas were beyond amazing! The texture and buttery flavor was perfect. We couldn’t stop but finishing them all! You’ve got to try em’!
Hi Saarah! So wonderful to hear that you loved these empanadas! 🙂
I was skeptical in the beginning because I had never tried vegetable empanadas. Given my Latinix background, (savoring sweet empanadas) I was unsure what these would taste like. To make story short, these empanadas were very delightful and lightweight. They had a kick of spice to them and the plus side is that they are not fried. Give this recipe a try and you will not be disappointed. ♥️ Thank you for sharing your knowledge.
We are so excited you enjoyed your empanadas, Sandra! Thank you for taking the time to share your thoughts 🙂