Spicy Vegetarian Empanadas
Deliciously spiced vegetarian empanadas filled with potatoes, curry, and veggie crumbles. Perfect for parties or as a flavorful snack.
Equipment
- heavy saucepan
- 2-quart slow cooker
- cookie sheet
- Pastry brush
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 wonton wrappers 3 to 4-inch size
- 3 tablespoons butter melted
Instructions
- In a heavy saucepan, heat the olive oil over medium heat.
- Add the chopped onion and cook, stirring, for 3 minutes until softened.
- Transfer the cooked onion to a 2-quart slow cooker.
- Add the curry powder, vegetarian burger crumbles, cubed potatoes, salt, and cayenne pepper.
- Stir to combine.
- Cover and cook on low for 6–7 hours, or until the potatoes and vegetables are tender.
- Remove the mixture from the slow cooker and let it cool for 30 minutes.
- Preheat the oven to 375°F (190°C).
- On a clean work surface, lay out 6 wonton wrappers at a time.
- Place 1 rounded tablespoon of filling in the center of each wrapper.
- Brush the edges of each wrapper with water, then fold over to form a triangle.
- Press the edges firmly to seal.
- Place the filled empanadas on an ungreased cookie sheet.
- Brush the tops lightly with melted butter.
- Bake in the preheated oven for 8–12 minutes, or until the empanadas are light golden brown.
- Allow the empanadas to cool for 15 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of yogurt-based dip, salsa, or a spicy chutney for added flavor.
Wine Advice:
Pair with a chilled rosé or a light white wine, such as Pinot Grigio, to complement the spices.
Nutritional Information
Calories: 50 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 2 g | Fiber: 0.5 g | Sugar: 1 g | Salt: 0.2 mg
