Vegetable empanadas, along with chicken, meat and ham and cheese empanadas, are one of the most consumed worldwide thanks to their flavor and texture. In addition, they can be frozen cooked for 3 months, it can also be a great alternative for days when we do not have time. They are also perfect to take as a lunch to work, school or college. In this article, we teach you how to make vegetable and cheese empanadas. Let’s cook!
Ingredients to make Vegetable Empanadas:
- 6 empanada disks
- 20 leaves of spinach or 10 chard
- 1 onion
- 1 tablespoon grated cheese
- 1 teaspoon of nutmeg
- ½ teaspoon pepper
- 60 grams of fresh cheese
- ½ cup of milk (120 milliliters)
- 1 tablespoon cornstarch
How to make Vegetable Empanadas:
To start with the spinach empanadas and white sauce recipe, first peel and chop the onion to sauté it in a pan with a teaspoon of oil. When it’s translucent, lower the heat to medium and, if necessary, add a tablespoon of hot water to clear it from the bottom. Repeat until caramelized. Process the clean leaves of spinach or chard. If you don’t have a processor, you can chop them very small on a cutting board with a blade. Prepare a white sauce by dissolving the cornstarch in cold milk and heating it in the microwave for a few seconds, stir in a saucepan over medium heat. Mix with the vegetables.
Tip: if you want to make this lactose-free preparation, you can replace the milk with lactose-free or a vegetable drink.
Season to taste with nutmeg, pepper and grated cheese. You can also add other seasonings, such as Provencal, turmeric, and ground chili. When the filling of your chard and white sauce empanadas is cold or lukewarm, fill the disks and wet the edges to close them. Exert the repulgue or a little pressure with the fork. Before closing them, you can push the filling a little with a spoon so that the edges are clean and the empanadas are well filled.
Also, if you wish, you can make the dough at home, with oil instead of butter and with whole meal flour, so that they are just as healthy as the filling. Place the vegetarian empanadas seam side up in a previously greased roasting pan. If you wish, you can paint them with beaten egg so that they are well browned. Cook the vegetable and white sauce empanadas in the oven at 200ºC for about 15 or 20 minutes until they are golden brown. When they are ready, you can taste them.
