Veggie Empanadas

Name: Veggie Empanadas
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: African
Ingredients: 2 eggs, divided (1 boiled, 1 to brush dough); 2 oz (60 ml) of olive oil; 1 ¼ cups (250 g) mushrooms, finely chopped, - soak them in lukewarm water if dry; 2 onions, finely chopped; ½ cup red wine; 2 tablespoons cumin powder; 2 tablespoons chili powder (or any spicy powder); 2 tablespoons sweet paprika; ½ cup vegetable stock; salt & pepper to taste; 1 cup shredded mozzarella cheese; ½ cup (120 ml) water; 2 tablespoons butter; 1 tsp salt; 1 ½ cups (200 g) all-purpose flour; 2 tablespoons dried oregano; 2 tablespoons chili powder; 2 garlic cloves; 2 tablespoons dried parsley; 2 oz (60 ml) olive oil or vegetable oil; 2 tablespoons white or red vinegar; salt & pepper to taste; small pot; medium saucepan; baking sheet; parchment paper (optional); knife; measuring spoons; cutting board; rolling pin

1 step

Prep:1h 30min

Even with the enormous landmass that is Latin America — from Mexico down through South America — and the enormous range of cultural influences, there’s one dish you’ll find in a lot of these countries: empanadas! This delicious baked, or fried, pastry treat is thought to originate with the Galician empanada of Spain, which dates back to the 1500s and which were traditionally made with chicken or cod fish.

Updated at: Thu, 17 Aug 2023 12:57:30 GMT