These delightful vegetarian empanadas showcase a creamy blend of Spanish cheeses, roasted vegetables, and aromatic herbs wrapped in a flaky pastry shell. A sophisticated yet comforting option that's equally impressive for vegetarian guests or as a light meal paired with fresh salad.
⏱️80 min
📊Medium
👥10 servings
🍽️Snack
vegetarianfestivefamily
Ingredients
450 gall-purpose flour
120 mlolive oil
10 gsalt
130 mlcold water
200 gSpanish manchego cheese
250 groasted red peppers
2 largeonions
1 mediumzucchini
4 piecesgarlic cloves
10 gfresh thyme
5 gsmoked paprika
5 gblack pepper
Instructions
1CREATE THE OIL PASTRY DOUGH: In a large bowl, whisk together 450g of all-purpose flour with 10g of salt. Create a well in the center and pour in 120ml of olive oil. Using a fork, gradually mix the oil into the flour, then slowly add 130ml of cold water, mixing gently until a cohesive dough forms. The olive oil-based dough is softer and more tender than butter-based versions. Knead very lightly for just 1-2 minutes until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.
2PREPARE THE VEGETABLE FILLING: Dice 2 large onions and 1 medium zucchini into small, uniform pieces. Mince 4 garlic cloves finely. Heat 30ml of olive oil in a large skillet over medium heat and sauté the onions for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant, then add the diced zucchini and cook for another 8-10 minutes, stirring occasionally, until the zucchini is tender and any excess moisture has evaporated.
3COMBINE CHEESE AND VEGETABLES: Grate 200g of Spanish manchego cheese into the vegetable mixture, then chop 250g of roasted red peppers into small pieces and add them to the pan. Stir in 10g of fresh thyme leaves (or 5g dried thyme), 5g of smoked paprika, and 5g of freshly ground black pepper. Cook together for 2-3 minutes, stirring frequently until the cheese melts and all ingredients are well combined. Transfer to a bowl and let cool completely, which will make the filling easier to handle and prevent the pastry from becoming soggy.
4ROLL OUT THE DOUGH: Divide the chilled dough into two portions for easier handling. On a lightly floured surface, roll one portion to approximately 2-3mm thickness, using even pressure throughout to avoid thin spots that might tear. Cut circles approximately 9cm in diameter using a cookie cutter. Place a small sheet of parchment paper between each circle to prevent sticking.
5ASSEMBLE THE EMPANADAS: Place approximately 20ml (1.5 tablespoons) of the cooled cheese and vegetable filling on one half of each dough circle, maintaining at least a 1cm border. Fold the dough in half over the filling and seal the edges by pressing firmly with the tines of a fork, creating both a decorative pattern and an airtight seal. Ensure no filling peeks out at the edges. Arrange the sealed empanadas on parchment-lined baking sheets with adequate spacing for heat circulation.
6BAKE UNTIL GOLDEN: Preheat your oven to 190°C (375°F). Bake the empanadas for 28-32 minutes until the pastry is light golden brown with some deeper golden spots on the edges. The oil-based pastry will have a slightly different appearance than butter pastry, appearing more matte and evenly golden. Remove from the oven and let rest for 5 minutes before serving. These are delicious served warm or at room temperature, making them perfect for make-ahead entertaining.