Friday, November 6, 2009

Savory Empenadas

My mom started making empenadas a few years ago and they were an instant family hit. They're were very easy to make vegetarian and you can also make them into desserts! So, for round one:

Savory Empenadas

  • 1 package 10 grande empenada discs, goya brand (found in the freezer section of the grocery store under "ethnic food")
  • 1/2 bag frozen mixed vegetables
  • 1 onion
  • 3-4 cloves garlic
  • Tablespoon chili powder
  • 1/2 teaspoon Complete Seasoning
  • Dash of hot sauce
  • Olive oil
  • Cheddar cheese (optional)
Preheat the oven to 400. Heat a saute pan on medium heat, coat the pan with olive oil. Saute the onion and garlic until soft. Add the frozen vegetables and cook until thawed. Add the chili powder, complete seasoning, and hot sauce. Remove pan from heat. On a cutting board lay out 2-3 discs at a time. Spoon the veggie mixture into the middle of the disc. Add some of the cheese. Fold the dough in half. Seal by pressing a fork around the edge. Place on a greased baking sheet. Repeat until all are stuffed. Brush the top of each empenada with olive oil. Bake for about 15 minutes or until golden brown. Serve with rice, sour cream, salsa, or condiment of your choice.

Some tips:
  1. The Goya brand discs are not vegan. I haven't shopped around for a brand that is, but if you find one, let me know!
  2. Feel free to use whatever vegetables use have on hand.
  3. I bake mine for several reasons. A) They're more healthy that way and B) I am terrified of a big pan full of hot oil. However, these empenadas are equally delicious fried if you are more brave than I am.

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