Appetizers, MainsMolly Soudantempanadas, vegetarian, cheese, Jack cheese

Vegetarian Empanadas with Chiles and Cheese

Appetizers, MainsMolly Soudantempanadas, vegetarian, cheese, Jack cheese
Vegetarian Empanadas with Chiles and Cheese

Yield: About 20 empanadas | Total Time: 1 1/2 hours

Dough:

  • 2 cups flour

  • 1 tsp. salt

  • 1 tsp. baking powder

  • 1 stick cold unsalted butter, cut into small pieces

  • 1 egg + 1 egg lightly beaten (for egg wash)

  • 1 tsp. white vinegar

  • 1/4 cup ice water

Filling:

  • 3 Tbsp. olive oil

  • 3 large cloves garlic, peeled & minced

  • 1/2 cup finely chopped onion

  • 12 ounces vegetarian meatless ground beef or other plant-based ground meat

  • 8 ounces canned diced green chiles, drained

  • 1/4 tsp. red pepper flakes

  • 1/2 tsp. ground cumin

  • 1/8 tsp. ground cinnamon

  • Salt & freshly ground pepper to taste

  • 1 cup shredded Jack cheese

Directions:

Make dough: Combine flour, salt, and baking powder in the food processor and pulse until combined. Add butter and pulse until mixture resembles coarse cornmeal. Add one egg and vinegar and mix until combined, then add water and mix until soft dough forms. Wrap dough in plastic wrap and chill for at least 30 minutes.

Make filling: Heat olive oil in a large heavy bottom pot over medium heat. Add onions and garlic and cook, stirring occasionally, until softened, about 5-7 minutes. Add meatless ground beef, cumin, cinnamon, salt and pepper and cook, stirring occasionally until lightly browned, about 10 minutes. Add diced chiles and Jack cheese and cook until cheese has just melted and mixture is combined, about 1-2 minutes, then remove from heat.

Assemble & bake empanadas: Preheat oven to 375° F and line two large baking sheets with parchment paper. Roll dough out into a thin sheet on a lightly floured surface. Using a cookie or biscuit cutter (or large glass), cut the dough into round discs (roughly 20 discs), flattening and rolling dough out as needed. Place a heaping tablespoon of the filling onto the center of the disc of dough, then fold in half. Seal the edges by either pressing with a fork or use your fingers to twist the edges of the dough to make a braided pattern, then transfer empanada to prepared baking sheet. Repeat with remaining discs of dough. Brush the tops of each empanada with the egg wash, then bake until golden brown, about 20 minutes.