EMPANADAS VEGETARIAN RECIPES
VEGETABLE EMPANADAS - JAMIE GELLER
This version of the Argentinian staple his is vegetarian. They can be served as a snack, appetizer, or even as the main meal, and are delicious to nosh on right out of the baking pan or fryer – no utensils required!
Provided by Jamie Geller
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 450°F. 2. Line a jelly-roll pan with parchment paper. In a medium saute´ pan, heat oil over medium heat. 3. Cook onions for 3 minutes; add garlic and cook for 2 minutes more, stirring occasionally. Remove from heat and transfer vegetables to a large bowl. In the same pan, add ½ cup water, squash, and salt. Cover and cook over high heat for 5 minutes or until tender. Drain and place in the bowl with onions and garlic. Stir in black beans, corn, raisins, olives, and ½ teaspoon salt; mix thoroughly. 4. Divide the pie crust into 4 equal parts. On a floured board, stretch or press out each piece into a circle about 8 inches in diameter. Spread equal amounts of filling on one-half of each circle. Fold the circle in half over the filling and crimp the edges with your fingers or a fork to seal well. You may need to use some water as a glue to secure the seal. 5. Place the empanadas on the prepared pan and bake for about 25 minutes, or until golden brown. Serve with Iced Mexican Coffee. Recipe Courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010) - BUY NOW
VEGETABLE EMPANADAS - JAMIE GELLER
This version of the Argentinian staple his is vegetarian. They can be served as a snack, appetizer, or even as the main meal, and are delicious to nosh on right out of the baking pan or fryer – no utensils required!
Provided by Jamie Geller
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 450°F. 2. Line a jelly-roll pan with parchment paper. In a medium saute´ pan, heat oil over medium heat. 3. Cook onions for 3 minutes; add garlic and cook for 2 minutes more, stirring occasionally. Remove from heat and transfer vegetables to a large bowl. In the same pan, add ½ cup water, squash, and salt. Cover and cook over high heat for 5 minutes or until tender. Drain and place in the bowl with onions and garlic. Stir in black beans, corn, raisins, olives, and ½ teaspoon salt; mix thoroughly. 4. Divide the pie crust into 4 equal parts. On a floured board, stretch or press out each piece into a circle about 8 inches in diameter. Spread equal amounts of filling on one-half of each circle. Fold the circle in half over the filling and crimp the edges with your fingers or a fork to seal well. You may need to use some water as a glue to secure the seal. 5. Place the empanadas on the prepared pan and bake for about 25 minutes, or until golden brown. Serve with Iced Mexican Coffee. Recipe Courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010) - BUY NOW
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