"Now and Later" Vegetarian Empanadas Recipe - Food.com (2024)

• 3 medium carrots, scrub well
• 4 tablespoons butter
• 1 large chopped onion
• ¹⁄₂ lb coarsely sliced mushrooms
• 2 medium zucchini, sliced 1/2 inch
• 3 stalks celery, sliced 1/2 inch
• 1 green pepper, cut in 1/2 inch squares
• 2 -3 smashed and minced garlic cloves
• 1 (1 lb) can tomatoes (do not drain)
• 1 teaspoon chili powder
• ¹⁄₂ teaspoon ground cumin
• ¹⁄₂ teaspoon oregano
• ¹⁄₄ teaspoon cayenne pepper
• 2 tablespoons flour
• ¹⁄₄ cup cold water
• 1 cup shredded monterey jack cheese
• salt
• 3 ¹⁄₂ cups sifted all-purpose flour or 3 1/2 cups whole wheat pastry flour
• 1 ¹⁄₂ tablespoons baking powder
• 4 tablespoons chilled butter
• 4 tablespoons chilled vegetable shortening
• 2 teaspoons soy sauce
• 1 ¹⁄₈ cups ice cold water
• 1 egg, mixed with
• 1 tablespoon water

directions

• In a pot, cover carrots with water to cover.
• Bring to a boil, then lower heat.
• Simmer 10 minutes or until just tender.
• While simmering carrots, pour contents of can of tomatoes into a bowl and squish into little pieces with your hands.
• Wash hands.
• Blend chili powder, cumin, oregano, and cayenne into tomatoes.
• Take the 2 Tbs of flour and blend with 1/4 cup cold water in a small cup.
• Pour this into tomato mixture and stir to blend.
• Drain carrots, and cut into 3/4 in pieces.
• Put both aside for now.
• Melt butter on medium heat in a large fring pan.
• Add onion, mushrooms, zucchini, celery, green pepper, and garlic and saute.
• Stir continuously until onion is limp.
• Stir tomato mixture into frying pan and bring to a simmer.
• Cover and simmer for 2 or 3 minutes, then uncover and (stirring constantly) cook for about 5 minutes over med-high heat until liquid has evaporated.
• Stir in carrots and cheese.
• Salt to taste.
• When cheese has melted put pan in refrigerator to quickly cool vegetables.
• Stir now and then to help cool faster.
• Now, begin empanada crust.
• Resift flour with baking powder in a bowl.
• Quickly cut butter and shortening into bowl until it looks like a coarse meal.
• Make a well in the center.
• Add soy sauce and cold water together.
• Stir vigorously with a fork until dough follows the fork around bowl (about 30-40 seconds).
• Personal observation: The dough seems rather"frothy" at this point.
• Turn dough onto a lightly floured surface and knead gently for about 10 folds (or 30 seconds) to remove stickyness.
• Divide dough into 8 equal pieces.
• Make into a ball and roll into an 8 inch circle.
• Spoon about 3/4 cup vegetable filling onto center of circle.
• Moisten edges of circle with water and bring together at top, pinching and fluting edges.
• Note: The original instuctions say to make a sealed semi-circle.
• Mine looked like balls of dough and turned out fine.
• Lift empanada onto ungreased cookie sheet.
• Repeat until done.
• If you fill more than one cookie sheet put the full one in the refrigerator.
• When done, prick the top of each empanada with a fork and brush with egg and water mixture.
• If you are going to cook some of them right away, pre-heat oven to 400 and cook 25 to 30 minutes (until golden brown) on an ungreased cookie sheet.
• Take the ones for later and freeze uncovered on cookie sheet overnight.
• When frozen solid wrap in foil or put in freezer bags.
• Label with instructions: Bake uncovered in pre-heated 425 degree oven for 30 minutes.
• Let cool some before serving.