Vegetable empanadillas recipe

Preparing this recipe for vegetable empanadillas is very simple and is a great dish for a rich snack. In this case, we wanted to take advantage of all the vegetables that we have in the fridge or in the freezer to make a delicious dish without wasting anything. In addition, empanadas are a perfect way to integrate vegetables into food in a fun and delicious way. You can make this baked recipe, in this case we have prepared them in the oven so that they are crispy and without fat. Keep reading and discover how to make easy vegetable empanadillas with recipes.

Ingredients to make vegetable empanadillas:

1. Start preparing vegetables. Peel and cut the zucchini in squares, wash the leek, remove the greenest part and cut it into pieces. Pela and also cut the onion. Cut the pepper into small pieces.

2. Put a wide pan with a good stream of oil, add the leek and onion, leave a few minutes to soften a little and add the zucchini and the pieces of peppers. Add some salt and let everything cook until it is very poached.

3. When vegetables are almost poached, add fried tomato, pepper and oregano (optional). Mix everything and let cook for a few minutes to mix all flavors well.

4. Put the wafers of the empanadas on the countertop. Here you can see the step by step to know how to make the dough for homemade empanadas.

5. Add a tablespoon of vegetables in each wafer.

6. Close the empanadillas of easy vegetables and well, you can use a fork to seal the edges.

7. Put the empanadillas on an oven tray. Beat the egg and put them with them using a kitchen brush. Turn on the oven at 180 ºC with heat up and down, put the tray in the center of the oven. Leave until golden brown, approximately 30 minutes.

Trick: If you prefer, you can also make these pieces of fried vegetables. Just heat the oil and fry them to brown.

8. Once they are golden brown, take them out and let them cool a little.

9. Put the vegetable empanadillas in a fountain and serve. Enjoy!