If you feel like preparing homemade empanadillas, but you want to eat a vegetarian recipe, here are a very original preparation with touches of exotic flavor thanks to the use of typical spices of Indian cuisine, such as coriander seeds and turmeric The ingredients of the list will prepare some rich potato and carrot empanadillas, but it is, do not believe that we are not going to complicate much because in fact this recipe you will have a list in less than 15 minutes, taking advantage of the facilities that frozen products give us and the precooked masses. In short, a recipe for easy and fast vegetarian empanadillas. You will see how you are surprised by the taste of these spices and if you feel like time, you also have to choose to do everything homemade with some extra recipes that you will find in the step by step. Lets cook!
| 🚻 32 Diners | 🕘 30m | 🍵 Enfarastad | 🤯 Diverse |
| Ingredients to make potato and carrot empanadillas: |
| 1½ kilograms of frozen vegetables mix 2 wafer packages for empanadillas 1 pinch of salt 1 teaspoon of turmeric 1 tablespoon of coriander seeds 1 jet of olive oil 1 egg |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make potato and carrot empanadillas:
1. As it is an easy and fast recipe, we will use frozen vegetables, so you can buy the typical salad mixture that brings potato, carrot, beans and peas. If you prefer you can do it only with potatoes and peas as in the original recipe of the Samous Indies. Then, heat water in a more or less deep pot and cook the vegetables for a 5-7 minutes, it is not necessary to add salt. When they are tender, drain and reserve.
2. To flavor this vegetable filling we will use typical spices of Hindu cuisine. Then, heat oil in a pan and sauté the coriander seeds along with turmeric. Be careful with turmeric because it stains a lot.
3. After a few minutes, add boiled vegetables and mix everything. You will see how a yellow puree forms, for turmeric. Check the seasoning and add salt to taste.
4. Next we will start the empanadillas, so see each one of the wafers and place a tablespoon of vegetable mixture in the center. Do not pass with the filling so as not to have problems when closing them. If you want to make the homemade dough, here are several recipes that can serve you:- Homemade empanadas mass
– Gluten -free empanadas mass
– Homemade puff pastry
Trick: Remember that the filling should not be hot when assembling the empanadillas.
5. To close the vegetarian empanadillas, bend the wafer forming a crescent and crushes the edge with the help of a fork. If you want to ensure that they are not opened during cooking, you can moisten the same edges with a little water, before bending the piece.
6. Place all empanadillas on a tray or baking grid, lined with vegetable paper to prevent them from sticking. Place them all and paint with beaten egg so that we are left with a bright color. With this amount of filling we have made two wafer packages that are about 32 empanadillas.
Trick: If you prefer to make fried empanadillas, you can save this step.
7. Kitchen in the oven at 200ºC for about 10-15 minutes or until you see that they have already been dried. Anyway, do not forget to check the indications of the mass manufacturer and follow the recommendation of the cooking time so that they remain Perfect empanadillas.
8. These potato and carrot empanadillas can eat them at any time, they are ideal for breakfast, for dinner or to serve as an appetizer at a dinner with friends. And if you decide to serve them as an entree, I recommend you accompany them with a little Chutney of mango … great! Don forget to leave your comments, I hope you enjoy them!
