Vegetarian Empanadas recipe

Vegetarian Empanadas

Vegetarian Empanadas





Preheat the oven to 375°F.

Dough: In a large bowl, combine butter, salt, egg and milk, mix well. Gradually add bread mix until dough forms. On a lightly floured surface, knead dough for 1 to 2 minutes. Add more bread mix if the dough is sticky. Cover and refrigerate for 1 hour.

Filling: In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add remaining ingredients, stir well. Cook until potatoes are browned.

To form the empanadas, divide dough into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on lightly floured surfaces. Using water, moisten the outer edges of each circle. Place 2 tablespoons of filling mixture into the center of each circle. Fold dough over filling, pressing the edges together to seal. Roll edge over, pinch or crimp with a fork. Place empanadas on a greased baking sheet, bake for 10 to 15 minutes. Makes 18 empanadas.

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