Table of Contents

Now and Later Vegetarian Empanadas

The aroma of freshly baked empanadas always transports me back to my grandmother’s kitchen. She would spend hours preparing these savory pockets of goodness, filled with whatever vegetables were plentiful in her garden that season. Her empanadas were more than just a meal; they were a symbol of love and resourcefulness, a way to nourish her family with simple, wholesome ingredients. I remember eagerly anticipating each bite, the flaky crust giving way to the flavorful, comforting filling. This recipe is an homage to those cherished memories, offering a vegetarian twist on a classic that can be enjoyed now or saved for later.

Recipe Overview

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yields: 8 empanadas
Dietary Type: Vegetarian

Ingredients

3 medium carrots, scrubbed well
4 tablespoons butter
1 large chopped onion
½ lb coarsely sliced mushrooms
2 medium zucchini, sliced ½ inch
3 stalks celery, sliced ½ inch
1 green pepper, cut in ½ inch squares
2-3 smashed and minced garlic cloves
1 (1 lb) can tomatoes (do not drain)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon oregano
¼ teaspoon cayenne pepper
2 tablespoons flour
¼ cup cold water
1 cup shredded Monterey Jack cheese
Salt to taste
3 ½ cups sifted all-purpose flour or 3 ½ cups whole wheat pastry flour
1 ½ tablespoons baking powder
4 tablespoons chilled butter
4 tablespoons chilled vegetable shortening
2 teaspoons soy sauce
1 1/8 cups ice cold water
1 egg, mixed with 1 tablespoon water

Equipment Needed

Large pot
Large frying pan
Small cup
Mixing bowl
Fork
Cookie sheet

Instructions

Begin by preparing the carrots. In a large pot, cover the carrots with water. Bring to a boil over high heat, then reduce the heat to low. Simmer for 10 minutes, or until the carrots are just tender.
While the carrots are simmering, prepare the tomato mixture. Pour the contents of the can of tomatoes into a bowl and squish them into smaller pieces with your hands. This helps to create a richer, more textured sauce. Wash your hands thoroughly after.
In the same bowl with the tomatoes, blend together the chili powder, cumin, oregano, and cayenne pepper. This spice blend is the foundation of the empanada’s savory flavor.
In a small cup, combine the 2 tablespoons of flour with ¼ cup cold water. Stir until a smooth slurry forms. This will act as a thickening agent for the filling. Pour this mixture into the tomato mixture and stir to blend thoroughly.
Once the carrots are tender, drain them well and cut them into ¾ inch pieces. Set aside for later.
Now, it’s time to sauté the vegetables. Melt the 4 tablespoons butter on medium heat in a large frying pan.
Add the chopped onion, coarsely sliced mushrooms, ½ inch sliced zucchini, ½ inch sliced celery, ½ inch square cut green pepper, and smashed and minced garlic cloves to the pan. Sauté, stirring continuously, until the onion is limp. This usually takes about 5-7 minutes.
Stir the tomato mixture into the frying pan with the sautéed vegetables. Bring the mixture to a simmer over medium heat.
Cover the pan and simmer for 2 or 3 minutes. Then, uncover the pan and, stirring constantly, cook for about 5 minutes over medium-high heat until the liquid has evaporated, and the mixture has thickened slightly.
Stir in the cooked carrots and shredded Monterey Jack cheese. Salt to taste.
Continue stirring until the cheese has melted completely and is evenly distributed throughout the vegetable mixture.
Remove the pan from the heat and transfer the vegetable filling to the refrigerator to cool quickly. Stir the filling occasionally to help it cool faster and more evenly.
While the filling is cooling, begin making the empanada crust. In a mixing bowl, re-sift the 3 ½ cups of flour with the 1 ½ tablespoons baking powder. Re-sifting ensures a light and airy crust.
Quickly cut the 4 tablespoons chilled butter and 4 tablespoons chilled vegetable shortening into the flour mixture using a pastry blender or your fingertips. Work the butter and shortening into the flour until the mixture resembles a coarse meal.
Make a well in the center of the flour mixture.
In a separate small bowl, add the 2 teaspoons soy sauce to the 1 1/8 cups ice cold water.
Pour the soy sauce and water mixture into the well in the center of the flour mixture. Stir vigorously with a fork until the dough starts to come together and follows the fork around the bowl (about 30-40 seconds). The dough will likely appear somewhat “frothy” at this stage – this is normal.
Turn the dough onto a lightly floured surface and knead gently for about 10 folds (or 30 seconds) to remove any stickiness. Be careful not to over-knead the dough, as this can make it tough.
Divide the dough into 8 equal pieces. Shape each piece into a ball.
On a lightly floured surface, roll each ball of dough into an 8-inch circle.
Spoon about ¾ cup of the cooled vegetable filling onto the center of each circle.
Moisten the edges of the circle with water using your fingertip. This will help the edges to seal properly. Bring the edges of the dough together at the top, pinching and fluting the edges to create a sealed empanada.
Lift each empanada onto an ungreased cookie sheet. Repeat until all empanadas are assembled. If you need to fill more than one cookie sheet, place the full cookie sheet in the refrigerator while you are working on the remaining empanadas. This helps to keep the dough cold and prevent it from becoming too soft.
Once all the empanadas are assembled, prick the top of each empanada several times with a fork to allow steam to escape during baking.
In a small bowl, whisk together the 1 egg with 1 tablespoon water. Brush the top of each empanada with this egg wash. The egg wash will give the empanadas a beautiful golden-brown color.
If you are going to bake some of the empanadas right away, preheat the oven to 400 degrees Fahrenheit. Bake for 25 to 30 minutes, or until the empanadas are golden brown on an ungreased cookie sheet.
For the empanadas you wish to freeze for later, place the unbaked empanadas uncovered on a cookie sheet and freeze overnight until solid.
Once the empanadas are frozen solid, wrap them individually in foil or place them in freezer bags. Label the bags with instructions: “Bake uncovered in a preheated 425-degree oven for 30 minutes.”
Let the baked empanadas cool slightly before serving.

Expert Tips & Tricks

For a richer flavor, use a combination of different types of mushrooms in the filling.
If you don’t have Monterey Jack cheese, you can substitute with cheddar, mozzarella, or any other cheese that melts well.
To prevent the dough from sticking while rolling, lightly flour your work surface and rolling pin.
If the dough becomes too sticky, add a little more flour, a tablespoon at a time, until it is easier to handle.
Be sure to seal the edges of the empanadas tightly to prevent the filling from leaking out during baking.
For extra flavor, sprinkle the empanadas with a little sea salt or everything bagel seasoning before baking.

Serving & Storage Suggestions

Serve the empanadas warm, fresh from the oven, with a dollop of sour cream or guacamole, if desired. They are also delicious served with a side of salsa or a fresh salad.

Store leftover baked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350 degrees Fahrenheit until warmed through.

Frozen unbaked empanadas can be stored in the freezer for up to 3 months. Bake them directly from frozen, following the instructions on the label.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	477 kcal	N/A
Calories from Fat	215 g	45%
Total Fat	23.9 g	36%
Saturated Fat	12.2 g	61%
Cholesterol	66.3 mg	22%
Sodium	519.3 mg	21%
Total Carbohydrate	54.1 g	18%
Dietary Fiber	4.6 g	18%
Sugars	6.1 g	24%
Protein	13.1 g	26%

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend to make the crust. Be sure to choose a blend that is specifically designed for baking.
Vegan: Substitute the butter with vegan butter or coconut oil. Replace the Monterey Jack cheese with a vegan cheese alternative. Omit the egg wash or replace it with a plant-based milk (almond, soy, or oat) for brushing the empanadas before baking.
Spicy: Add more cayenne pepper or a pinch of red pepper flakes to the filling for a spicier kick.
Different Vegetables: Experiment with different vegetables based on what’s in season or your personal preferences. Some great additions include corn, beans, sweet potatoes, or spinach.

FAQs (Frequently Asked Questions)

Q: Can I prepare the empanada dough in advance?
A: Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Allow the dough to come to room temperature before rolling it out.

Q: Can I use pre-made empanada discs to save time?
A: Absolutely! While homemade dough is delicious, using pre-made empanada discs can significantly reduce the prep time. Just be sure to adjust the baking time accordingly.

Q: How do I prevent the filling from being too watery?
A: Make sure to cook the vegetable filling until most of the liquid has evaporated. Also, ensure that the filling has cooled completely before filling the empanadas.

Q: What if I don’t have soy sauce? Can I use something else?
A: If you don’t have soy sauce on hand, you can substitute it with Worcestershire sauce (though it won’t be vegetarian) or a pinch of salt. The soy sauce primarily adds umami and depth of flavor to the dough.

Q: How do I reheat the empanadas without making them soggy?
A: The best way to reheat empanadas is in the oven. Preheat your oven to 350°F and bake them for about 10-15 minutes, or until heated through. You can also use an air fryer for a crisper result. Avoid microwaving them, as this can make them soggy.

Final Thoughts

These “Now and Later” Vegetarian Empanadas are a versatile and satisfying dish that can be enjoyed any time of day. Whether you’re looking for a quick weeknight meal, a portable snack, or a make-ahead option for busy days, these empanadas are sure to please. I encourage you to try this recipe and customize it with your favorite vegetables and spices. Share your creations with friends and family, and don’t forget to let me know what you think! Perhaps pair them with a refreshing agua fresca or a simple green salad for a complete and delicious meal. Happy cooking!

“Now and Later” Vegetarian Empanadas Recipe