Vegetarian Empanada Recipe

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Team: The Spice Bosses

Host School: Stockbridge Central School

Age Group: Middle School

Ingredients

Dough (for 12):

  • 2 Cups Flour                 
  • 1 Teaspoon Baking Soda                               
  • 1 Tablespoon Oil
  • 1/2 Cup warm water        
  • 2 Stems Fresh Oregano                 
  • ¼ Cup Fresh Cilantro
  • 1/2 teaspoon salt
  • Lime zest        
  • Extra Flour for rolling        
  • 1 Cup Canola or Grapeseed Oil (for frying)

Filling:

  • 2 Cups spinach        
  • 1 Cup corn
  • ½ Cup Peas
  • 1 Tablespoon Lime Juice                  
  • ½  Onion
  • ½ Cup Cilantro
  • 3 Cloves garlic        
  • 1 Teaspoon Salt
  • 1 Cup mozzarella cheese

Preparation Instructions

  1. In a saute pan cook spinach, corn, peas, lime juice, onion, salt and garlic until cooked through and fragrant.
  2. Mix flour, salt, baking powder and oil until mixture resembles cornmeal with a spoon. Add water and mix until it forms a very soft dough. Knead with clean hands until dough comes together just enough to form balls. Divide into 12 pieces, roll out as thin as possible until the disk is 3 inches wide.
  3. Take 1 spoonful of the vegetable mixture and place it in the center of the flattened dough.
  4. Put a tablespoon of the cheese in the center and gently fold the dough in half.
  5. Take a fork and crimp the edges together and make sure there is no air left inside with the filling.
  6. In a saute pan, heat up ½ cup of oil over medium high heat
  7. Once the oil is hot, place the Empanada gently into the oil with a spatula and cook until the dough is brown on both sides and the filling is heated through.
  8. Let cool for 1 minute on a paper towel before eating.
  9. (Optional) Serve with sour cream and lime wedges.