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Roasted Vegetable Empanadas by Indio Alvarado-Robles

Yields1 Serving

This delicious recipe was developed by a student of the Food and Finance High School, Indio Alvarado-Robles, for the 2021 Food Education Fest.

For more information, please visit the Food Education Fund's website:
https://www.foodeducationfund.org/

For the Filling
 2 tbsp oil
 23 garlic cloves (minced)
 1 onion (minced)_
 Green beans (1/2 inch chopped)
 1 green chili (finely chopped)
 Salt
  tsp red pepper
  tsp oregano
  tsp basil
 3 potatoes (boiled and chopped)
 ½ capsicum (chopped)
For the Dough
 1 cup all purpose flour
 ½ tsp salt
 1 ½ tbsp butter (unsalted)
 Water
1

Start with heating up the Oil in the Pan at medium heat then add the chopped Garlic Cloves.

2

Saute the mix for 30 seconds then add the chopped Onion, Green Beans, Green Chilli, a pinch of Salt, and Herbs. Stir for 1 minute.

3

Next add Potatoes. Mash the potatoes a little with your spatula then add the Capsicum.

4

Mix them all together, add a pinch of Salt and turn off the flame. Let the filling cool down completely.

5

Next make the dough for the Empanadas by combining Refined Flour, Salt, Butter. Mix and stir the butter around with the flour until it resembles sand.

6

Then add Water in intervals and knead the Dough into a ball. Then let it rest for 10 minutes. After letting the dough rest, heat some oil on medium-high heat.

7

Next spread some flour out on the counter and take a small ball of dough then using a rolling pin, roll the dough into a round shape, about 6 inches in diameter.

8

Now add the Filling, then fold it over and let all the air out by pressing the ends perfectly, then fold over the edges to make a dominos falling over effect with the crust and do the same with the remaining dough. Boil the Oil in the pan and fry the Empanadas in two at a time.