Description
Vegan empanadas filled with vegetables and spices.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon salt
- 1 cup chopped spinach
- 1/2 cup chopped onions
- 1/2 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour and salt.
- Add vegetable oil and water to form a dough.
- Knead the dough for 5 minutes.
- Let the dough rest for 30 minutes.
- In a pan, sauté onions and bell peppers until soft.
- Add spinach, cumin, paprika, salt, and pepper. Cook for 5 minutes.
- Roll out the dough and cut into circles.
- Place filling on one half of each circle.
- Fold and seal the empanadas.
- Place on a baking sheet and bake for 25 minutes.
Notes
- Serve with salsa or guacamole.
- Can be frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan empanadas, plant-based snacks, Latin American recipes