Vegetarian Empanadas

These homemade Vegetarian Empanadas are made with a super easy dough and are filled with black beans, corn, potatoes, veggies, and flavorful spices. Perfect snack or side dish for serving a crowd. Baked, not fried!

📝 Ingredients

• 1 cup water
• 1 1/2 sticks (170 grams) unsalted butter
• 2 3/4 cups (349 grams) all-purpose flour
• 2 teaspoons fine sea salt
• pinch paprika
• 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 fine sea 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)
• 1/2 red bell pepper, (cored, seeded, and diced)
• 1/2 green bell pepper, (cored, seeded, and diced)
• 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), (optional)
• 1 egg
• 3 tablespoons water

👨‍🍳 Instructions

1. 1--- For the dough: ---
2. 2In 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.
3. 3Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
4. 4--- For the filling: ---
5. 5Heat 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.
6. 6--- To assemble: ---
7. 7Tear 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.
8. 8Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
9. 9Bake empanadas until golden brown, about 20 minutes. Serve warm.
10. 10Refrigerate 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.