Now and Later Vegetarian Empanadas

Empanadas are a delicious and versatile dish that can be made with a variety of fillings. They are a popular snack or meal in many countries around the world, and they are easy to make at home.

This recipe for vegetarian empanadas is my favorite. It's made with a simple filling of vegetables and cheese, and it's baked until golden brown and crispy. The empanadas are perfect for a quick and easy meal, and they can also be made ahead of time and frozen for later.

Ingredients:

• For the dough:

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 cup cold shortening

• 1/4 cup cold water

• For the filling:

• 1/2 cup chopped onion

• 1/2 cup chopped green bell pepper

• 1/2 cup chopped red bell pepper

• 1 (15 ounce) can black beans, drained and rinsed

• 1 (10 ounce) package frozen corn, thawed

• 1 cup shredded cheddar cheese

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• For the egg wash:

• 1 egg

• 1 tablespoon water

Instructions:

1. To make the dough, combine the flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and stir until the dough comes together.

2. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

3. Divide the dough in half and roll out each half into a 12-inch circle. Cut each circle into 6 equal wedges.

4. To make the filling, heat a large skillet over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes. Add the black beans, corn, cheese, salt, and pepper and cook until heated through, about 2 minutes more.

5. Place a heaping tablespoon of filling in the center of each empanada. Fold the dough over the filling and crimp the edges to seal.

6. Preheat the oven to 375 degrees F (190 degrees C).

7. Brush the empanadas with the egg wash.

8. Bake the empanadas for 15-20 minutes, or until golden brown and crispy.

9. Serve hot.

Tips and Tricks:

• For a more flavorful dough, you can add 1 teaspoon of garlic powder and 1/2 teaspoon of chili powder to the flour mixture.

• If you don't have a rolling pin, you can use a wine bottle to roll out the dough.

• If you don't have a muffin tin, you can bake the empanadas on a baking sheet lined with parchment paper.

• The empanadas can be made ahead of time and frozen for later. To freeze, place the empanadas on a baking sheet and freeze for 1-2 hours. Once frozen, transfer the empanadas to a freezer bag or container and freeze for up to 3 months. To bake, thaw the empanadas overnight in the refrigerator. Preheat the oven to 375 degrees F (190 degrees C). Brush the empanadas with the egg wash and bake for 15-20 minutes, or until golden brown and crispy.

These vegetarian empanadas are a delicious and easy meal that is perfect for any occasion. They are also a great way to use up leftover vegetables. So give them a try and see for yourself how delicious they are!