When it comes to traditional Mexican dishes, empanadas are a top choice. These little pockets of joy will spice up any party and they can easily be an appetizer of a meal. Most empanadas are filled with meat mixtures, but these ones are filled with veggies. Even without the meat, these were so delicious. Just make sure you don’t overstuff them like I did!
To go along with these, I made a simple Spanish rice. I will include the recipe for that as well in case you wanted to try it out!
- 1/2 can of corn
- 1 jalapeno
- 1 can black beans
- 1/2 c salsa
- 1 1/2 tsp cumin
- 2 refrigerated pie crust (should get 2 in one package)*
- 1 bag Monterey jack
- 15oz can stewed tomatoes
- 1 1/2 c vegetable stock
- 1 1/2 c brown rice
- 1 tbsp butter
- Chili powder
- Garlic powder
- Preheat the oven to 450°.
- In a large bowl, combine, corn, jalapeno, beans, salsa and cumin.
- On a lightly floured counter, roll out the first pastry dough. You want it to be decently thin; you should get 10 circles out of each dough.
- Use a 4in round cookie cutter to cut the dough.
- I recommend cutting all the circles out first so then you are filling them all at the same time.
- Place about 1-2 tbsp worth of filling into the center of each circle.
- This is where you need to be careful because if you overstuff them, then they won’t close later.
- Sprinkle some cheese inside and then fold it over so you have a nice semi-circle. Use a fork to crimp the edges shut.
- Place the empanadas on a lined baking sheet and bake from 12-15 minutes, until they are nice and golden brown.
- Combine all the ingredients in a large saucepan and bring to a boil
- If you do not want huge tomato chunks, then I suggest draining the stewed tomatoes, reserving the liquid, and chopping them before adding it to the pot.
- All of the seasonings should be added based on your own preference.
- Reduce heat to low and simmer for about 30 minutes. May sure you are stirring frequently towards to end to ensure it doesn’t stick to the bottom of the pan.
- The time varies based on the type of rice you use.
Tell me that doesn’t look delicious and I might just say that you’re insane! Like I said before, these can be a nice appetizer or served with rice as an entree. As always, feel free to play around with the filling for the empanadas based on your taste.