Empanadas! Thank you, Spain, for giving us the empanadas and for making our lives so much tastier! Delicate dough, that can be either baked or fried, with whatever filling you prefer – veggies, meat, cheese. You can eat them warm or cold. You can eat them on the street or serve them at a family dinner. You can have them for breakfast or dinner, whenever you want. Empanadas are simply… the best. 😉
El dinero no compra la felicidad, pero compra empanadas, y nunca he visto a alguien llorando mientras se come una empanada.
Money doesn’t buy happiness, but it does buy empanadas, and I’ve never seen someone cry while eating an empanada.
Easy, delicious, and amazingly satisfying. Don’t miss a chance to try them, cause I promise (as usual) that you won’t regret it! The best thing is you can prepare empanadas with any kind of filling you like – meat and onion, potatoes, mushrooms, cheese, vegetables. Actually, one really tasty option would be to use the filling for potato strudel, that I have previously shared with you 🙂
Empanadas with tempeh and veggies
Ingredients
- 200 g Wheat Flour
- 100 g Corn Flour
- 1 pinch of Salt
- 1 Egg
- 50 g Butter, melted
- 100 ml Water, warm
- 200 g Tempeh (or other protein e.g. tofu, seitan, beans or meat)
- 2 Onions
- 4 Garlic cloves
- 2 Carrots
- 3 Red peppers
- 1 tbsp Tomato paste
- 1 tsp Red pepper paste
- Salt, Pepper, Oregano, Cumin
For the dough
For the filling
Directions
- Sift the flour and mix it with the salt.
- With your fingers, make a hole in the center of the flour i.e. make a well.
- Add the melted (bot not hot) butter to the center, as well as a little water.
- Using a fork or your fingertips, mix them together and then add the egg.
- Gradually start mixing the wet ingredients with the flour.
- When the ingredients are mixed together, start kneading the dough until you form a smooth ball.
- Wrap it in a plastic wrap and leave it in the fridge for the next 20 minutes.
- Dice the vegetables and the tempeh.
- Preheat a pan and fry the onions in 2-3 tbsp olive oil until they are translucent. Then add the carrots and bell peppers and sauté until soft.
- Add the tempeh and sauté for a few munites as well.
- Stir in the tomato paste, red pepper paste and garlic. Mix well and cook for another minute.
- Season to taste and remove from the stove. Let the filling cool.
- Remove the dough from the refrigerator and divide it into 14 equal parts.
- Roll each piece of dough thin on a lightly floured surface and form a circle.
- Add one big tablespoon of filling in the middle of the dough.
- Fold the dough in half over the filling. Using your fingers, firmly press the edges together.
- Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.
- Brush the tops of each empanada with egg wash until coated.
- Bake until golden brown at 190°C.
Prepare the dough
Prepare the Filling
Prepare the Empanadas
Note: You can put any leftover filling in the freezer to use in the next 3 months.
If you liked the recipe for Empanadas with tempeh and veggies filling, you might also like this recipe for Pumpkin Tortellini.
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