There’s something incredibly heartwarming about the aroma of freshly baked empanadas wafting through the kitchen. My family and I recently had the pleasure of indulging in a batch of mini veggie empanadas, and let me tell you, they were a hit from the very first bite. These delightful little pockets of goodness are not only visually appealing but also packed with flavors that dance on your taste buds. Whether you’re a seasoned empanada enthusiast or a newcomer to this Latin American staple, these mini veggie empanadas promise to captivate and satisfy every palate at your dining table.

Ingredients

The magic of mini veggie empanadas lies in their versatility and the fresh, vibrant ingredients they incorporate. For this recipe, you’ll need the following:

• 2 cups of all-purpose flour
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, chilled and diced
• 1/4 cup of cold water
• 1 tablespoon of olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 red bell pepper, diced
• 1 cup of corn kernels
• 1 cup of black beans, rinsed and drained
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of chili powder
• 1/2 cup of crumbled feta cheese
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

Creating these mini veggie empanadas is an enjoyable culinary journey. Start by making the dough. In a large mixing bowl, combine the flour and salt. Add the chilled, diced butter and work it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the cold water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, prepare the filling. Heat the olive oil in a medium-sized skillet over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for an additional minute. Add the diced red bell pepper, corn, and black beans, cooking until the vegetables are tender. Season the mixture with cumin, paprika, chili powder, salt, and pepper. Remove from heat and let it cool slightly before stirring in the crumbled feta cheese.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a round cutter, cut circles from the dough. Spoon a small amount of the veggie mixture onto one half of each circle, leaving enough space to fold the dough over. Brush the edges with water, fold, and press to seal, crimping with a fork for a decorative touch.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a golden, crispy finish. Bake for 20-25 minutes or until the empanadas are golden brown. Allow them to cool slightly before serving warm.

Nutrition Facts

This recipe yields approximately 12 mini veggie empanadas. Each empanada serves as a delightful snack or appetizer. With an estimated 150 calories per serving, these empanadas are a guilt-free indulgence that aligns with a balanced diet.

Preparation Time

Preparation is a breeze with these mini veggie empanadas. Allocate about 20 minutes for prepping the ingredients, including chopping and mixing, and allow 30 minutes for the dough to rest. The cooking process itself takes roughly 25 minutes, making this an ideal recipe for both leisurely weekends and busy weeknights.

How to Serve

These mini veggie empanadas can be served in a variety of ways, making them a versatile addition to any meal:

• As a delightful appetizer before a main course, paired with a zesty salsa or guacamole.
• As a main dish, accompanied by a fresh green salad for a light, nutritious meal.
• As a snack for a party or gathering, easily shared among guests.
• For a picnic or lunchbox treat, offering a flavorful alternative to sandwiches.
• With a side of sour cream or yogurt dip for added creaminess and a cooling effect.

Additional Tips

To ensure your mini veggie empanadas turn out perfectly every time, consider these additional tips:

1. Chill the Dough: Allowing the dough to chill is crucial for achieving a tender, flaky crust. Don’t skip this step!
2. Customize the Filling: Feel free to experiment with different vegetables and cheeses based on personal preference or seasonal availability.
3. Seal Well: Ensure the edges are tightly sealed to prevent the filling from leaking during baking.
4. Storage: These empanadas can be made ahead of time and stored in the refrigerator for up to three days or frozen for up to a month.
5. Reheat: For best results, reheat the empanadas in a preheated oven to restore their crispiness rather than using a microwave.

FAQ Section

Q: Can I make the dough ahead of time?

A: Yes, the dough can be prepared and refrigerated up to 24 hours in advance. Simply roll it out when you’re ready to assemble the empanadas.

Q: Are there gluten-free options for this recipe?

A: Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure it’s suitable for baking to achieve the desired texture.

Q: What other fillings can I use?

A: The filling possibilities are endless! Try incorporating ingredients like mushrooms, spinach, or sweet potatoes for a unique twist.

Q: How can I make these empanadas spicier?

A: To amp up the heat, add diced jalapeños or a dash of hot sauce to the filling mixture.

Q: Can I bake these in an air fryer?

A: Yes, you can bake the empanadas in an air fryer. Cook them at 350°F (175°C) for about 10 minutes or until golden brown.

These mini veggie empanadas are sure to become a staple in your culinary repertoire, bringing joy and flavor to every occasion. Enjoy the process of making them and savor each delightful bite!