argentinianvegetarianvia groq
Argentinian Empanada Stuffed with Roasted Vegetables
A vegetarian twist on traditional empanadas, filled with a mixture of roasted vegetables and spices.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●4-6 pieces Rich, crumbly empanada doughhomemade or store-bought
- ●2 cups, diced Roasted red bell peppers
- ●1 cup, diced Roasted zucchini
- ●1 cup, diced Roasted eggplant
- ●2 tablespoons Olive oil
- ●2 cloves, minced Garlic
- ●1 teaspoon Cumin
- ●1/2 teaspoon Chili powder
- ● Salt and pepper
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Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Roll out the empanada dough to a thickness of 1/8 inch.
- 3
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 4
In a pan, heat the olive oil over medium heat.
- 5
Add the garlic and cook for 1 minute.
- 6
Add the roasted vegetables and cook for 5 minutes.
- 7
Season with cumin, chili powder, salt, and pepper.
- 8
Place a tablespoon of the vegetable mixture onto one half of each dough circle.
- 9
Fold the dough in half to form a half-moon shape and press the edges to seal.
- 10
Place the empanadas on a baking sheet and brush with egg wash.
- 11
Bake for 20-25 minutes, or until golden brown.
- 12
Serve warm and enjoy!