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+ servings
veggie epanadas

veggie empanadas "del huerto"

A simple but rich empanada recipe. Stuffed with fresh veggies and lentils, these veggie empanadas "del huerto" are perfect cold or warm.
4 from 1 vote
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Snack
Cuisine Argentinian
Servings 10 pieces
Calories 238 kcal

Equipment

  • pasta maker for perfect results
  • Empanada maker for perfect results

Ingredients
 
 

The Dough

  • 300 g All purpose flour
  • 150 g Water
  • 3 tbsp Olive oil extra virgin
  • 1/2 tbsp Salt

The filling

  • 120 g Brown lentils dry
  • 200 g Cherry tomatoes
  • 100 g Red bell pepper
  • 200 g Spinach fresh
  • 100 g Kale
  • 50 g Soy protein granulate
  • 80 g Mushrooms

Spices

  • 1 tsp Cumin
  • 0.5 tsp Thyme
  • 0.5 tsp Sweet paprika powder
  • 2 tbsp Soy sauce
  • 0.5 Lemon juiced

If you like it a bit mushy

  • 30 g Chickpea flour
  • 50 g Water

Instructions
 

Preparing the dough

  • Mix the flour and the salt. Then add water and oil and mix thouroughly for at least 5 minutes. The dough should become very elastic and non-sticky when touched.
  • Wrap the dough in transparent foil and put it into the fridge for 20 minutes.

Making the filling

  • Rinse the lentils and cook them. Meanwhile, chop the vegetables into small bits. You can put them all into the same bowl, no worries here.
  • Soak the soy granulate in boiled water for around 3 minutes. Rinse properly, as well as the lentils. Let them drip dry for a bit.
  • Warm up some oil in a big pan at medium heat. Add the vegetables to the pan and give them a good roast. When the vegetables start browning, deglaze them with a bit of soy sauce.
  • Add the lentils and the soy granula to the pan and mix everything well. Round up the flavour with cumin, thyme and red paprika (sweet). Let the aromas develop for a couple of minutes while stirring here and there.
  • If you want the filling to be a bit more mushy, mix 30g of chickpea flour with 50g of water and add it to the pan. This should make everything a bit more sticky and makes it easier to bite the empanada without losing the filling. Add more of this mix if desired.

Filling and baking the empanadas

  • Get the dough out of the fridge and divide it in 10 equal pieces. Preheat the oven to 200° C / 390° F.
  • If you dont happen to have any "professional" empanada equipment (they cost like 1-3 bucks in the internet though) you can still cut perfectly round empanadas using a lid from a small pot or you can use a big tin can.
  • Put the dough on your palm and add a generous spoon full or two of the filling. Fold two opposites together to form the typical Half moon shape. Use a butter knife to press a nice looking zig zag around the closing surfaces.
  • Bake the empanadas for roughly 20 minutes or until getting golden brown.

Nutrients per serving

Nutrition Facts
veggie empanadas "del huerto"
Amount per Serving
Calories
238
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
629
mg
27
%
Potassium
 
434
mg
12
%
Carbohydrates
 
36
g
12
%
Fiber
 
7
g
29
%
Sugar
 
2
g
2
%
Protein
 
13
g
26
%
Vitamin A
 
3349
IU
67
%
Vitamin C
 
36
mg
44
%
Calcium
 
75
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Empanadas, Latin-American, Vegan
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