South America Vegan Recipes

Vegan Argentinian Empanadas Recipe from Argentina

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  Delicious and Flavorful Vegan Delights Inspired by South America

Argentinian Empanadas with Spiced Lentil and Black Bean Filling

Introduction: Argentinian empanadas are savory pastries that have become a staple of Argentinian cuisine. These flaky pastry pockets are traditionally filled with a variety of ingredients, from meats to vegetables. In this recipe, we’ll be making empanadas filled with a delicious mixture of spiced lentils, black beans, onions, and diced vegetables. These empanadas are perfect as a snack, appetizer, or even a main course, and their flavorful filling is balanced by the buttery, flaky pastry.

Cooking Time: Preparation: 45 minutes Chilling Time: 30 minutes Cooking: 20 minutes Total Time: 1 hour 35 minutes

Ingredients:

For the Pastry:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1/2 cup cold water

For the Filling:

  • 1 cup cooked green or brown lentils
  • 1 cup cooked black beans
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1 carrot, peeled and finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

For Assembly:

  • 1 egg (for egg wash)
  • Optional: 1 tablespoon sesame seeds (for garnish)

Instructions:

  1. Prepare the Pastry:
    • In a large mixing bowl, combine the flour and salt.
    • Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
    • Gradually add the cold water while mixing until the dough starts to come together.
    • Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball.
    • Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Make the Filling:
    • In a large skillet, heat the olive oil over medium heat.
    • Add the chopped onion and sauté until translucent.
    • Add the minced garlic and sauté for another 1-2 minutes until fragrant.
    • Stir in the diced red bell pepper and carrot, and cook for about 5 minutes until the vegetables begin to soften.
    • Add the cooked lentils and black beans to the skillet.
    • Season with ground cumin, paprika, chili powder, salt, and black pepper. Mix well and cook for an additional 3-4 minutes. Remove from heat and let the filling cool.
  3. Assembly:
    • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
    • On a floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch.
    • Using a round cutter or a small plate, cut out circles from the dough (approximately 4-6 inches in diameter, depending on your preference).
    • Place a spoonful of the cooled filling in the center of each pastry circle.
    • Fold the dough over the filling to create a half-moon shape. Press the edges together and use a fork to crimp and seal the edges.
  4. Baking:
    • Beat the egg in a small bowl to make an egg wash.
    • Brush the tops of the empanadas with the egg wash, which will give them a golden color when baked.
    • Optionally, sprinkle sesame seeds on top of the empanadas for added flavor and texture.
    • Place the assembled empanadas on the prepared baking sheet.
  5. Bake the empanadas in the preheated oven for about 20 minutes, or until they are golden brown and crisp on the outside.
  6. Serve:
    • Allow the empanadas to cool slightly before serving.
    • They can be enjoyed on their own or with a dipping sauce of your choice, such as chimichurri or salsa.

Tips:

  • For an even flakier pastry, make sure your butter and water are cold and handle the dough as little as possible.
  • You can customize the filling by adding other vegetables or even some cheese.
  • To save time, you can use store-bought puff pastry instead of making the dough from scratch.
  • Empanadas can be frozen before baking. Just assemble them, place them on a baking sheet, freeze until firm, and then transfer to a zip-top bag. When ready to bake, you can add a few extra minutes to the baking time.
  • Experiment with different seasonings and spices to adjust the filling’s flavor to your liking.

Enjoy these Argentinian empanadas filled with a delicious spiced lentil and black bean mixture – a delightful combination of flavors and textures in every bite!

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