Uruguayan Empanada Stuffed with Roasted Vegetables
A twist on traditional Uruguayan empanadas, these are filled with a delicious mix of roasted vegetables and served as a vegetarian main dish.
Ingredients
- ●4-6 pieces unctuous empanada dough
- ●1 cup 1 cup mixed mushroomssuch as cremini, shiitake, and button
- ●1 cup 1 cup diced bell peppersany color
- ●1 cup 1 cup diced zucchini
- ●1 small 1 small onion, diced
- ●2 cloves 2 cloves garlic, minced
- ●2 tbsp 2 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roll out the empanada dough to a thickness of about 1/8 inch.
- 3
In a large skillet, heat the olive oil over medium heat.
- 4
Add the diced onion and cook until translucent, about 5 minutes.
- 5
Add the minced garlic and cook for an additional minute.
- 6
Add the mixed mushrooms, diced bell peppers, and diced zucchini to the skillet.
- 7
Cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10-12 minutes.
- 8
Place the empanada dough on a baking sheet lined with parchment paper.
- 9
Spoon the roasted vegetable mixture onto one half of the dough, leaving a 1/2 inch border around the edges.
- 10
Brush the edges of the dough with a little water, then fold the other half of the dough over the filling to form a half-moon shape.
- 11
Press the edges together to seal the empanada, and use a fork to crimp the edges.
- 12
Brush the tops of the empanadas with a little water and bake until golden brown, about 15-20 minutes.