Empanadas are a staple in Argentinian cooking. While they almost always are stuffed with a ground meat mixture, this version is vegetarian. They can be served as a snack, appetizer, or even as the main meal, and are delicious to nosh on right out of the baking pan or fryer – no utensils required!
Serve with Iced Mexican Coffee.
Vegetable Empanadas
Servings
4 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion finely chopped
- 1 clove garlic minced
- 1 cup peeled ¼-inch cubes butternut squash
- Kosher salt
- 1 cup canned black beans rinsed and drained
- 1 8¾-ouncecan yellow corn, drained
- ¼ cup raisins
- ¼ cup pitted black olives drained and finely chopped
- 2 14-ounce packages pie crusts, defrosted
Instructions
- Preheat oven to 450°F.
- Line a jelly-roll pan with parchment paper. In a medium sauté pan, heat oil over medium heat.
- Cook onions for 3 minutes; add garlic and cook for 2 minutes more, stirring occasionally. Remove from heat and transfer vegetables to a large bowl. In the same pan, add ½ cup water, squash, and salt. Cover and cook over high heat for 5 minutes or until tender. Drain and place in the bowl with onions and garlic. Stir in black beans, corn, raisins, olives, and ½ teaspoon salt; mix thoroughly.
- Divide the pie crust into 4 equal parts. On a floured board, stretch or press out each piece into a circle about 8 inches in diameter. Spread equal amounts of filling on one-half of each circle. Fold the circle in half over the filling and crimp the edges with your fingers or a fork to seal well. You may need to use some water as a glue to secure the seal.
- Place the empanadas on the prepared pan and bake for about 25 minutes, or until golden brown. Serve with Iced Mexican Coffee.
- Recipe Courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010) – BUY NOW
There are many pre made pie crusts which do not have lard, especially the kosher ones.
I’ve never seen them in the store. I’ve always made mine so I wouldn’t get the lard. Do you have any brands that you can recommend?
Making your own is for sure the best anyways, most kosher supermarkets have small brands. In the regular supermarkets you have to go to the freezer and get the Preshaped crust and just defrost and roll, not all of them are kosher but often even the store brand will be.
It’s not vegetarian if you use premade pie crust. Pillsbury has lard which is generally from a cow or a pig. You have to make your own.