Vegetarian Empanadas Recipe | The Perfect Appetizer

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Craving a delicious handheld snack that’s bursting with flavor? These vegetarian empanadas are perfect for you! Packed with a mix of fresh vegetables and spices, they’re a delightful treat for any occasion. Whether you’re planning a party or just want a tasty meal, these empanadas will satisfy your hunger and impress your friends.

Imagine biting into a golden, flaky crust that gives way to a warm and comforting filling. Each empanada is a little pocket of joy, ready to be enjoyed on its own or paired with your favorite dipping sauce. These vegetarian empanadas are not just a meal, they’re a celebration of flavors and textures that everyone will love.

Delicious and Easy Vegetarian Empanadas

These vegetarian empanadas feature a crispy pastry filled with a savory mixture of sautéed vegetables, spices, and cheese. They are golden brown, flaky, and utterly satisfying, with a taste that balances savory and slightly sweet notes.

Ingredients

2 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup cold water
1 teaspoon salt
1 tablespoon olive oil
1 onion, finely chopped
1 bell pepper, diced
1 zucchini, diced
1 cup corn kernels (fresh or frozen)
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
1 egg, beaten (for egg wash)

Instructions

Make the Dough: In a bowl, mix flour and salt. Cut in butter until it resembles coarse crumbs. Stir in water gradually until the dough forms. Wrap in plastic and refrigerate for 30 minutes.
Prepare the Filling: In a skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until softened. Add zucchini, corn, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes. Remove from heat and stir in cheese if using.
Roll Out the Dough: On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).
Fill the Empanadas: Place a spoonful of filling on one half of each circle. Fold over and pinch edges to seal. Use a fork to crimp the edges.
Bake: Preheat oven to 400°F (200°C). Place empanadas on a baking sheet lined with parchment paper. Brush with beaten egg. Bake for 20-25 minutes or until golden brown.
Serve: Allow to cool slightly before serving. Enjoy warm, with your favorite dips or sauces.