Cheli's Vegetable Baked Empanadas

chris elizondo


Empanadas are a staple and tradition of many latin based cultures. Baked or fried, vegetable, cheese , fruit or meat they are all delicious and easier to make than most people think. This is my version of a veggie empanada-and one we eat frequently. Hope u enjoy!

pinch tips: How to Melt and Soften Butter




45 Min


25 Min



3 medium
white potatoes, diced large
1 small
onion, sliced
fresh mushrooms, sliced
1 can(s)
15 oz, black beans -drained and rinsed
1 can(s)
15 oz, yellow corn, drained
packets sazon seasoning (goya)
1/8 tsp
1/8 tsp
cilantro, dried
1/8 tsp
cumin, ground
1/2 tsp
garlic powder
1/8 tsp
cayenne pepper , dried


3 c
all pupose flour
1/4 tsp
1 1/2 stick
unsalted butter, cubed
4 Tbsp

Directions Step-By-Step

If they are available in your area, you can use Goya Discos for your empanadas as opposed to making the dough yourself. This recipe will include the recipe for the dough as well.
Making the dough:
Mix the flour and salt in a food processor. Add the butter, egg and water until a clumpy dough forms. Form a ball and chill in the refrigerator for about 30 minutes.
On a floured work surface, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use a small plate)Store in the refrigerator til ready to fill. (Extras can be frozen for later use as well)
Making the filling:
Brown onions and mushrooms in a small amount of olive oil. As they cook, add 1/2 of the garlic powder. Cook til the mushrooms are tender. Add potatoes, remaining garlic powder, sazon, salt, cilantro, cumin and cayenne.Cook 10 mins, uncovered on low-medium. Add corn and beans, cover and cook for 20 mins stirring occasionally.
Preheat your oven to 375 degrees. Remove discs from refrigerator and spoon enough filling to cover 1/2 of each circle while leaving enough of an edge area clear so that you will be able to pinch seal the empanada. Fold the unfilled top of the empanada over the filled side, forming a half circle, then crimp around the edges to form a seal , using either your fingers moistened with water or a fork. Spray the tops of the empanadas lightly with cooking spray.
Line a baking sheet with parchment paper or silpat and Bake the empanadas for 25 mins. (we use a dipping sauce made by taking a cup of sour cream and mixing in a cup of green or red salsa , but experiment with other dippings to find one that works for u) Enjoy!

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