Homemade vegetarian empanadas


  • for dough:
  • 300g wholemeal flour
  • 120cc sunflower oil
  • 150g cold water
  • 5g sea salt < / li>
  • for stuffing:
  • 250g grated carrot
  • 250g sweet corn
  • 150g quinoa
  • 200g tofu
  • Soy sauce
  • Salt and pepper to taste


In a bowl place the wholemeal flour together with the salt, oil and water. Work the ingredients with your hands until they form a smooth dough. leave to rest in the refrigerator for at least 20 minutes.

In a bowl, marinate the tofu in the soy sauce. wash the quinoa and boil it for 15 minutes. Steam the corn for 10 minutes and then shell it. Finally, grate the carrot.

Combine the three ingredients and season to taste.

Remove the dough from the refrigerator. On the counter, form 12 buns of the same size, stretch them with a rolling pin in the shape of a disk and place a heaping tablespoon of the filling in each one. Moisten the edges of the dough and join them tightly, so that the filling does not escape.

In a baking dish, place the empanadas and send to a hot oven for approximately 20 minutes. They will be ready when the dough is golden. remove from the oven and serve warm!.

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