These colorful vegetable empanadas are packed with nutrients and flavor. Perfect for a vibrant, plant-based meal that's both fun and fulfilling.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 35g | 12% |
| Fat | 14g | 18% |
| Calories | 320 kcal | 16% |
| Protein | 8g | 16% |
| Energy | 1340 kJ | 16% |
| Sodium | 350mg | 15% |
| Carbs | 35g | 12% |
| Iron | 1.2mg | 7% |
| Vitamin D | N/A | N/A |
| Manganese | 0.3mg | 13% |
| Sugars | 5g | 6% |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | pre-made empanada dough | 1 |
|
| 2 | red bell pepper | 1 |
|
| 3 | zucchini | 1 |
|
| 4 | red onion | 1 |
|
| 5 | corn kernels | 100 |
|
| 6 | feta cheese | 100 |
|
| 7 | olive oil | 2 |
|
| # | Steps |
|---|---|
| 1 | Preheat your oven to 375°F (190°C). Roll out the pre-made empanada dough on a floured surface. |
| 2 | In a large pan, heat olive oil over medium heat. Add diced red bell pepper, zucchini, red onion, and corn kernels, cooking until the vegetables are just soft but still vibrant. |
| 3 | Remove the pan from the heat and add crumbled feta cheese, mixing well to combine the flavors. Season with salt and pepper to taste. |
| 4 | Cut the dough into circles using a pastry cutter. Spoon the vegetable filling onto one half of each circle, fold the dough over, and press the edges with a fork to seal. |
| 5 | Place the filled empanadas on a lined baking sheet and brush with an egg wash if desired for extra sheen. |
| 6 | Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown. Let them cool slightly before serving to fully enjoy the burst of flavors. |
