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Vegetable empanadas, golden brown pastry filled with diced garden vegetables
Fresh homemade vegetable empanadas

Garden Vegetable Empanadas

Author: Flavelo
Recipes Main Courses Side Dishes
The vegetarian empanada offers the best of the garden. The secret lies in chopping and sautéing the vegetables: everything must be small and uniform, sautéed just enough to be flavorful but not turn to mush inside the pastry. A light yet satisfying alternative.
🕒 Prep Time 35 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 390 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Large skillet
  • Sharp knife – for chopping
  • Baking sheet
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Dice all vegetables (carrot, onion, pepper, zucchini) into uniform, small (1/4 inch) cubes.

Tip: Uniform size (brunoise cut) ensures everything cooks at the same rate.
2 ✓

Start with the onion and carrot in oil, as they take the longest.

Tip: Carrots are hard, give them a 3-4 minute head start.
3 ✓

Add the pepper and garlic, continue sautéing.

Tip: Stir constantly to prevent burning.
4 ✓

Finally, add the zucchini, season with salt and pepper, and sauté for another 2-3 minutes.

Tip: Add the zucchini last because it releases water quickly and softens fast.
5 ✓

Cook until all liquid has evaporated. Stir in the parsley and let cool.

Tip: A dry filling is the secret to a crisp pastry.
6 ✓

Fill the empanadas, seal, brush with egg, and bake at 350°F (180°C) for 20-25 minutes.

Tip: They are done when the pastry is golden brown but vegetables inside still have a slight bite.

Recipe FAQ

Can I use other vegetables?
Absolutely! Spinach, mushrooms, or eggplant work great.
How should I season it?
Keep it simple: salt, pepper, parsley, and maybe a little oregano.

Ingredients

  • 1 lb Empanada Dough
  • 2 whole Carrots
  • 1 small Zucchini (Summer Squash)
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 1 whole Red Bell Pepper
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 bunch Fresh Parsley
  • 1 large Egg (for egg wash)