In this easy empanada recipe, a garlicky mix of veggie crumbles and tomato sauce is wrapped in pie crust dough and baked to golden brown perfection.
What You Need
Original recipe yields 8 servings
2 Tbsp. oil, divided
1/2 cup chopped onion s
1/2 cup chopped red pepper s
2 cloves garlic, minced
2 cups frozen BOCA Veggie Ground Crumbles
3/4 cup tomato sauce
1/2 cup chopped fresh cilantro
2 pkg. (11 oz. each) pie crust mix
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Let's Make It
Heat oven to 375°F.
Heat 1 Tbsp. oil in large skillet on medium heat. Add onions, peppers and garlic; cook 10 min., stirring occasionally. Add ground crumbles and tomato sauce; stir. Cook 2 min. or until heated through. Stir in cilantro. Remove from heat.
Prepare pie crust dough as directed on package, preparing both mixes in same bowl. Divide dough in half; shape each half into ball. Place 1 ball on lightly floured surface; roll out to 1/8-inch thickness. Cut into 12 rounds with 4-inch biscuit cutter, re-rolling trimmings as necessary. Repeat with remaining dough. Spoon about 1 Tbsp. crumbles mixture onto center of each dough round. Moisten edges with water; fold in half to enclose filling. Lightly press down tops to remove any air pockets. Seal edges with fork. Brush both sides of empanadas with remaining oil. Place in single layer on baking sheet.
Bake 20 min. or until golden brown.
You'll know it is a special occasion when you get to enjoy a serving of these tasty empanadas.
Assemble empanadas as directed. Place on baking sheet; cover. Refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.
How to Cut Empanada Rounds
No biscuit cutter? Use the rim of a 4-inch cup or bowl instead.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.