Argentinian Empanadas

Empanadas are eaten in Spain, Central and South America and the Philippines. Argentine empanadas are semicircular dumplings and have a maximum diameter of 20 cm. However, they are usually no larger than 12 cm. Most empanadas are not vegetarian. However, there are some with cheese, tomato-cheese or spinach-cheese filling. The spinach filling can also be replaced by a chard filling. In very rare cases (never, so to speak), there is also a pure spinach/chard filling that would be vegan.
chard filling, which would be vegan. However, the pastry contains butter and is brushed with an egg. Therefore, it is advisable to eat empanadas only if they are sold as vegan.

Empanadas are either baked or deep-fried. For this recipe, I chose the baked version because it contains less oil. The recipe is designed for about one tray. The amount of dough is enough for one of the two fillings. If you want to make it quickly, you can also use a vegan cake batter.

Argentinian Empanadas

Empanadas are eaten in Spain, Central and South America and the Philippines. Argentine empanadas are semicircular dumplings and have a maximum diameter of 20 cm. However, they are usually no larger than 12 cm. Since the mangold/spinach filling tends to be rather bitter, I took the liberty of adding some sweetness and tartness to the recipe (maple syrup, lemon).
Cook Time 2 hours 5 minutes
Filling 25 minutes
Course appetizer, snack
Cuisine Argentina
Servings 10 Pieces
Calories 120.1 kcal

Ingredients
 

Dough

  • 250 g white flour
  • 250 g wholemeal flour
  • 300 ml water
  • 1 tbsp olive oil
  • sesame and linseed a handful each

Glaze

  • 4 tbsp soy milk
  • 1 tbsp coconut milk
  • some turmeric
  • 1 tsp raw cane sugar

Filling

  • 1 onion
  • 300 g spinach or chard
  • Oregano
  • Basil
  • ½ tsp maple syrup
  • Cumin
  • Sea salt
  • Sweet paprika powder
  • Cayenne pepper
  • 1 tsp lemon juice

Instructions
 

Dough

  • Mix all the ingredients and knead until the dough is smooth. Then chill for one hour.
  • Roll out the dough and cut into hand-sized circles (ø 12 cm). Preheat the oven to 200 °C.
  • Mix the ingredients for the glaze.
  • Spoon approx. 2 tbsp. filling on each and close to form a half moon. Press the edges together with a fork or your fingers.
  • Brush with the glaze before baking.
  • Bake the empanadas for approx. 15-20 minutes at 200 °C.

Spinach and chard filling

  • Finely dice the onion.
  • Wash the vegetables. Cut away the long stems of the chard and cut the green part into strips.
  • Steam fry the onion in a pan (see page 14).
  • Later add the oregano, basil, maple syrup and chard/spinach and fry for approx. 5 min, turning. Add the spices to taste.
  • Remove the pan from the heat, let everything cool down and add the lemon juice.
  • Mix the filling well so that the ingredients are evenly distributed in the empanadas.
  • Now fill the empanadas and fold and prepare the pockets as described above.

Nutrition

Calories: 120.1kcal
Keyword chard, dumplings, spinach
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