Comida Kraft
Recipe Box

Vegetable and Cheese Empanadas

Prep Time
20
min.
Total Time
35
min.
Servings

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

Tap or click steps to mark as complete

  • Mix flour and salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Add 1 of the eggs; mix well. Gradually add 2/3 cup water, stirring until mixture forms a ball. Wrap tightly; refrigerate while preparing the filling.
  • Cook and stir onions in dressing in large skillet on medium-high heat until tender. Add spinach and carrots; cook and stir 5 minutes. Remove from heat; cool. Stir in cheese.
  • Roll out half of the dough on lightly floured surface to 1/16-inch thickness. Cut into 4-inch circles. Repeat with remaining dough. Spoon 1-1/2 Tbsp. of the spinach mixture onto center of each dough circle. Beat remaining egg; brush onto outer parts of circles. Fold dough in half to cover filling; press edges together to seal. Make a small cut in top of each empanada. Place on baking sheet; brush with any remaining egg.
  • Bake at 375°F for 15 minutes or until golden brown.

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 circles as directed, rerolling dough scraps until all of the dough is used. Continue as directed.

Make Ahead

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

Servings

  • 12 servings, 2 empanadas each

Nutritional Information

Serving Size 12 servings, 2 empanadas each
AMOUNT PER SERVING
Calories 310
Total fat 18g
Saturated fat 7g
Cholesterol 55mg
Sodium 290mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 2g
Protein 9g
% Daily Value
Vitamin A 80 %DV
Vitamin C 2 %DV
Calcium 15 %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
Rated 5 out of 5 by from I loved it I loved it
Date published: 2012-10-18
Rated 5 out of 5 by from
Date published: 2003-12-30
Rated 4 out of 5 by from
Date published: 2004-04-26
Rated 3 out of 5 by from
Date published: 2005-06-23
Rated 4 out of 5 by from
Date published: 2004-02-05
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