Vegetable Empanadas with Chili Sauce

Its best to serve these empanadas with a crispy crust and juicy filling for lunch, as they might be a bit heavy for dinner. A good sauce complements them perfectly, so we recommend a chili sauce.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

Dough

  • 300 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Salt, table

  • 1.5 dl Water

  • 2 piece Egg, fresh

  • 1 teaspoon Vinegar, red wine

  • 70 g Butter, unsalted

Filling

  • 10 dag Cheese, edamame

  • 5 pieces Cheese, mozzarella

  • 1 piece Tomato, red

  • 2 pinch Spices, pepper, black

  • 1 teaspoon Spices, oregano, dried

  • 2 spoons Sour cream

chili sauce

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 5 pieces Chili peppers, red chili, fresh

  • 4 spoon Juice, lemon

  • 1 spoon Sugar, white

  • 1 pinch Salt, table

  • 4 spoon Tomato, concentrate

Steps

  1. In a bowl, mix the sifted flour and salt. Cut the butter into small pieces. Scatter them over the flour and rub them into the flour with your fingertips until the mixture resembles coarse crumbs. In a smaller bowl, whisk together the egg, egg white, water, and vinegar. Slowly pour the liquid mixture into the flour and mix all the ingredients well with your hands. Quickly knead the dough on a floured surface. If it's too sticky, add a bit more flour. Shape it into a ball, wrap it in plastic wrap, and refrigerate for one hour.

  2. Cut both cheeses into small cubes and place them in a bowl. Wash the tomatoes, cut them into wedges, and remove the seeds. Cut the wedges into small pieces and add them to the bowl with the cheese. Add pepper, oregano, and sour cream, and mix everything well with a spoon.

  3. Take the dough out of the refrigerator and roll it out on a floured surface to 0.5 cm thickness. Cut out 4 large circles from the dough (using a mold or a bowl). Evenly distribute the cheese mixture on the lower half of each circle, then cover with the upper half to form a half-moon pocket. Press the edges together firmly and use a fork to create a pattern along the entire edge. Beat the egg yolk with a fork and brush it over the pockets.

  4. Preheat the oven to 180°C. Line a baking tray with parchment paper and place the prepared pockets on it. Put the tray in the oven and bake the empanadas for 30 minutes. Serve the empanadas warm or cold, accompanied by chili sauce.

Nutrition Information (Per 100g)

  • Calories: 254.27 kcal
  • Fat: 15.39 g
    • Saturated Fat: 9.05 g
  • Carbohydrates: 12.59 g
    • Sugars: 1.71 g
  • Protein: 14.21 g
  • Fiber: 0.49 g

Advice

You can cut circles of any size from the dough to determine the size of the empanadas.