Vegetable and Cheese Empanadas - Kraft Recipes Top
Comida Kraft
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Vegetable and Cheese Empanadas

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Total Time

12 servings, 2 empanadas each

Spinach, onions and finely chopped carrots cooked with dressing and shredded cheese make a tasty filling for these from-scratch empanadas.

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What You Need

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Make It

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  • Combine flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1 egg; mix well. Gradually add water, mixing well after each addition. Shape into ball; wrap tightly in plastic wrap. Refrigerate until ready to use.
  • Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add spinach and carrots; cook and stir 5 min. Remove from heat; cool.
  • Heat oven to 375ºF. Roll out half the dough on lightly floured surface to 1/16-inch thickness; cut into12 (4-inch) rounds with biscuit cutter. Repeat with remaining dough.
  • Add cheese to spinach mixture; mix well. Spoon onto centers of dough rounds, adding about 1-1/2 Tbsp. spinach mixture to each round. Beat remaining egg until blended; brush onto outer parts of dough rounds. Fold dough rounds in half; press edges together to seal. Make small cut in top of each empanada to vent the steam. Place on baking sheet sprayed with cooking spray; brush with any remaining egg.
  • Bake 15 min. or until golden brown.

Special Equipment Needed

Size Wise

Share these delicious empanadas with friends and help each other stick to the serving size.

Make it Easy

Use ready-made pie dough instead of making your own. Cut into rounds as directed, rerolling dough scraps as necessary until all the dough is used. Continue as directed.

Make Ahead

Prepare and bake empanadas as directed; cool completely. Freeze in airtight container or resealable freezer-weight plastic bag. To reheat, place frozen empanadas on baking sheet. Bake in 350°F oven 20 min. or until heated through.


Substitute 1/2 lb. ground chicken, pork or beef, cooked and drained, for the spinach and carrots. Add to the cooled cooked onions along with the cheese.


  • 12 servings, 2 empanadas each

Nutritional Information

Serving Size 12 servings, 2 empanadas each
Calories 300
Total fat 19g
Saturated fat 9g
Cholesterol 50mg
Sodium 270mg
Carbohydrate 27g
Dietary fiber 2g
Sugars 1g
Protein 9g
% Daily Value
Vitamin A 90 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from We baked the empanadas. We baked the empanadas. They would have been much better deep fried. Also, the empanada dough needs to be REALLY flat for the best affect. We didn't put enough filling each one either. We are certain with these alterations, these would be awesome.
Date published: 2007-02-06
Rated 4 out of 5 by from A very great snack. A very great snack. I made this with less onions because I don't care for them but still a very good recipe
Date published: 2004-08-17
Rated 5 out of 5 by from my vegetarian son eats these as fast as I can make them! my vegetarian son eats these as fast as I can make them! they freeze well also!
Date published: 2009-07-02
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