Empanadas are of the most popular entrances, since they can be filled with endless ingredient combinations. There is one for each taste, however during the Easter and Easter season, one of the best options is vegetables. This is why this time in recipes we will grow for you some delicious vigil empanadas with varied vegetables. It is a very easy recipe to prepare and very rich, ideal to get everyone at home to consume vegetables. We invite you to stay with us to discover how to make vegetable vigil empanadas, we assure you that you will love it!
| 🚻 6 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make vegetable vigil empanadas: |
| 1 kilogram of corn dough 2 pieces of carrot 2 pieces of green bell pepper 2 pieces of onion 3 pieces of red tomato 1 clove of garlic 100 grams of strand cheese 1 pinch of salt 1 pinch of Pepper ½ cup of oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegetable vigil empanadas:
1. In the following image you can observe the ingredients that we will need for the preparation of these delicious empanadas of vegetable vigil. We have opted for a mass of corn to make gluten -free empanadas, but if you prefer you can use any other type of dough for empanadas.
2. We are going to start the recipe finely picing the onion and red tomato, as well as slicing in fine strips the carrot and the bell pepper.
3. Once the vegetable is ready, we fry it in a pan with hot oil, add a pinch of salt and pepper to season and let it cook everything together for 10 minutes. Once ready, remove it from heat and reserve a moment.
4. On the other hand, we take the dough of corn for empanadas, we add some water to make it more watery but without passing, since it could be too crowded and we will not be able to form the empanadas. Then, we take a little dough and form an omelet, you can help with a machine to make tortillas or follow my technique. I do it with the help of the base of a dish, this is how I shape my tortilla.
5. Once the tortilla is ready, we fill it with a little of our vegetable stew, add some strand cheese and fold in half the tortilla forming our gluten-free wakeup.
6. Now, fry the vegetable empanadas in a pan with enough very hot oil, let them brown on both sides and, once golden, remove them from the oil and place them on absorbent paper to remove excess fat.
7. And voila! We serve hot vegetable vigil empanadas and accompanied by acid cream, grated cheese and the sauce that you like most, such as the Mexican red sauce.
