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Mini Veggie Empanadas

Print Recipe
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups Whole-wheat pastry flour Lower protein than regular whole-wheat; stays tender and flaky.
  • 1 cup All-purpose flour Balances texture so the dough isn't tough.
  • Cold unsalted butter (10 tbsp), cubed Flavor + layers. Keep it cold for flakiness.
  • 1 tsp Fine sea salt Enhances both dough and filling.
  • 6–8 tbsp Ice water Hydrates slowly to form a cohesive dough without overworking.
  • 1 tbsp Olive oil For sautéing the filling.
  • Yellow onion (1 medium), finely diced Sweetens and adds depth.
  • Red bell pepper (1), finely diced Color and light sweetness.
  • Carrot (1 small), finely grated Subtle sweetness, moisture, and structure.
  • Garlic (2 cloves), minced Flavor backbone.
  • Baby spinach (3 cups), chopped Wilts down; brings vitamins and color.
  • Frozen corn (1/2 cup), thawed Pop of texture and sweetness.
  • 1 tsp Smoked paprika Adds warmth and that “did you grill this?” vibe.
  • 1/2 tsp Cumin Earthy base note that plays well with veggies.
  • 1/4 tsp, optional Crushed red pepper A little heat never hurt.
  • Salt and black pepper To taste for the filling.
  • 1 cup Shredded cheese Monterey Jack, mozzarella, or cheddar; choose your melt level.
  • Egg (1), beaten Egg wash for glossy golden tops.
  • Optional finish Sesame seeds, everything bagel seasoning, or flaky salt.

Method
 

  1. Make the dough. In a large bowl, whisk whole-wheat pastry flour, all-purpose flour, and salt. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized crumbs form. Add ice water 1 tablespoon at a time, mixing just until the dough holds together when pinched.
  2. Chill. Turn the dough onto a lightly floured surface, press into a disc, wrap, and chill for 45–60 minutes. This relaxes gluten and keeps the butter cold for flakiness.
  3. Cook the filling. Heat olive oil in a skillet over medium. Add onion and bell pepper; cook 5–6 minutes until softened and lightly golden. Stir in carrot and garlic; cook 1–2 minutes until fragrant.
  4. Add greens and corn. Toss in spinach and corn. Cook until spinach wilts and moisture mostly evaporates, about 2–3 minutes. Season with smoked paprika, cumin, crushed red pepper, salt, and black pepper. Remove from heat and cool completely. Stir in shredded cheese once cooled.
  5. Preheat and prep. Heat oven to 400°F (200°C). Line two baking sheets with parchment.
  6. Roll the dough. On a lightly floured surface, roll the chilled dough to about 1/8 inch thick. Use a 3.5–4 inch round cutter (or a glass) to cut circles. Gather scraps, chill 5 minutes if warm, and re-roll.
  7. Fill and fold. Place about 1 tablespoon of filling in the center of each circle. Fold over into a half-moon, gently pressing out air. Crimp edges with a fork or pleat by hand for the classic empanada look.
  8. Egg wash and top. Arrange on prepared sheets. Brush with beaten egg. Sprinkle optional toppings like sesame or everything seasoning for extra crunch and style points.
  9. Bake. Bake 16–20 minutes until deep golden brown and crisp. Rotate pans halfway for even color. If they look pale, give them 2–3 more minutes. Golden or bust.
  10. Rest and serve. Let cool 5 minutes so the cheese settles. Serve hot with your favorite dip: chimichurri, salsa verde, or a garlicky yogurt sauce.