Vegetarian Empanadas

Team: Los Tres Cocineros

Host School: red cedar school

Age Group: Middle School


3 cups all purpose flour

½ teaspoon salt

6 Tablespoons (1 stick) butter

¾ cup warm whole milk

1 egg

¼ cilantro finely chopped

¼ cup mint chiffonade

2 tablespoons honey

1 clove garlic minced

½ teaspoon cumin

4 tablespoons olive oil

1 large sweet potato peeled and shredded

 large onion. finely diced

1 cup cooked black beans

1 cup green peas

1 cup shredded sharp cheddar

1 cup of corn

1 head of romaine

  ½ medium red onion

  3 medium cucumbers peeled

1 package of radishes 

½ cup finely chopped cilantro 

 2 T fresh or 1 T dried Oregon 

 ½ cup green onion chop fine

1 t paprika

 2T RED WINE vinegar

 Lime juice fresh 

½ cup olive oil

1 mango peeled and sliced 

Salt to taste

Preparation Instructions

Mix measured flour and salt in a food processor. Pulse until well combined.

Add butter and pulse until well blended

Add egg and then milk in small amounts. Pulse until the dough starts to come together into 1 ball. It should be soft and slightly sticky

On a well floured surface lightly knead and divide into equal balls (weigh to insure evenity)

Wrap in plastic wrap and set aside.

When ready roll each ball into thin rounds.

Fill with as much filling as you can and still be able to seal it.

Seal empanadas by pressing edges together and then imprinting it with a fork.

Use parchment paper to cover a tray. Bake for 15-25 minutes or until golden brown.

Dressing:Mix everything but oil together in a medium bowl.

Slowly mix in oil whisking constantly until everything is combined


Place oil in a saute pan, turn heat to medium-high add onion saute until soft add grated  

Sweet potato, stirring, till softened Add cumin, paprika salt, and pepper to taste Add peas 

corn and black beans. Mix well Cool filling when cooled add grated cheese into pies 

with approximately 2 tablespoons filling place in the center of dough circles. Over and 

seal use milk or egg wash to seal.

Play some size pies on parchment-covered baking sheets don't forget egg wash and Fork prick pies baked 350 about 25 + minutes.

Wash, dry, shred than cool romaine  

Chop red onion 

Peel cucumber 

Thinly chop cucumber and radish

Add all ingredients  together

Cover and keep as cold as possible

Toss slaw with dressing before serving

Chop cilantro, green onion

Measure out dried/fresh oregano, paprika, red wine vinegar, and olive oil

Juice lime 

Peel than chop mango 

Add all to food processor and pulse 

Add salt, stir and pulse again

Then taste and add more seasoning if necessary