Spicy Empanadas
This is a two-part recipe; you make the filling in the slow cooker, then fill and bake the empanadas when you want to eat.
Ingredients
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 1 tablespoon curry powder
- 1 cup frozen vegetarian burger crumbles thawed
- 2 russet potatoes peeled and cubed
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 36 3 to 4-inch wonton wrappers
- 3 tablespoons butter melted
Instructions
- In heavy saucepan, heat olive oil over medium heat. Add onion; cook and stir for 3 minutes. Combine in 2-quart slow cooker with curry powder, crumbles, potatoes, salt, and pepper. Cover and cook on low for 6–7 hours or until vegetables are tender. Remove from slow cooker and cool for 30 minutes.
- Preheat oven to 375°F. Place 6 wonton wrappers on work surface. Place 1 rounded tablespoon filling in center of wrapper. Brush edges of wrapper with water. Fold wrapper over filling, forming a triangle. Press edges to seal. Place filled empanadas on ungreased cookie sheet and brush with butter. Bake for 8 to 12 minutes or until empanadas are light golden brown. Cool for 15 minutes, then serve
Nutritional Information
Calories: 150.38 kcal | Protein: 4.93 g | Fat: 5.55 g