Best Quick Vegetarian Picadillo Empanadas Recipes

Ground Beef Empanadas (Picadillo) image

Provided by Marcela Valladolid

Time 1h30m

Yield 8 empanadas

Number Of Ingredients 13

1 tablespoon vegetable oil
8 ounces ground beef chuck
1/2 teaspoon salt
Pinch freshly ground black pepper
1/2 cup drained green pitted olives, chopped
1/2 cup raisins
1 carrot, peeled and finely chopped
1/2 white onion, finely chopped
1 cup canned tomato puree or sauce
Nonstick cooking spray, for greasing
One 1-pound package frozen puff pastry
All-purpose flour, for dusting
2 large eggs, beaten with 1 tablespoon water

Steps:

Preheat the oven to 350 degrees F.
Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.

Veggie Empanada image

Provided by Food Network

Categories main-dish

Time 2h55m

Yield 10 to 12 empanadas

Number Of Ingredients 25

1/2 cup vegetable shortening
2 pounds onions, diced
1 1/2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 tablespoons tomato sauce
1 tablespoon tomato paste
3 tablespoons chopped mixed green and red peppers
1 1/2 tablespoons chopped fresh parsley leaves
2 tablespoons chardonnay wine
1 tablespoon vegetable stock
4 ounces portobello mushrooms, chopped
4 ounces carrots, diced
4 ounces green zucchini, diced
4 ounces yellow squash, diced
8 ounces broccoli, diced
8 ounces mixed vegetables
8 ounces chopped fresh spinach
8 ounces creamed corn
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons Cajun seasoning
Salt and pepper
12 Empanada dough disks
2 large egg yolks, beaten

Steps:

In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.