Homemade Empanades With Vegetables

Although empanadas can be deep-fried, in this case we will prepare empanadas with vegetables from the Spanish province of Galicia in the oven. We can choose the type of cake that best suits our preferences.
Homemade empanadas with vegetables

Vegetable empanadas are a very nutritious dish that has an immediate satiating effect. Therefore, they can be prepared as a main course. They can also be prepared in miniature and then they will serve as a light addition to special occasions, e.g. a meal with family or friends.

Below are the different types of dough that exist to prepare empanadas with vegetables. First we will show you the main ingredients and then we will describe the steps you need to follow to prepare these perfect and tasty Latin American dumplings. Pay attention to every detail!

Various types of dough

Vegetable empanada is a slightly simpler version of the Galician empanada, which generally includes seafood and fish. However, regardless of the stuffing they contain, it should be remembered that depending on the region, different types of dough are used:

  • Wheat flour dough (the most common or standard). This mass is typical of the Lugo and Orense regions.
  • Cake made of corn and wheat flour. This mass contains a greater proportion of maize flour and is most widespread in the Galician coast area.
  • Mixed flour dough. It means that the dough includes: corn, wheat and rye flour. This dwelling is typical of some areas of Lugo and, although it contains three grains, rye is used in the least amount.
  • Dumpling dough. This dough is used for frying and is widely used in Latin American countries. It is prepared from ordinary wheat flour, eggs, a pinch of milk and salt.

It should be noted that all types of dough must be thoroughly kneaded to remain elastic. This way they can later be shaped to our liking and can be stuffed with stuffing. In addition, all of them (except the last one) should contain some yeast. If you don’t have this ingredient, you can add a little white wine or beer.

A recipe for delicious empanadas with vegetables

The base for vegetable stuffing, i.e. roux


  • 1 head of fresh garlic
  • 2 onions
  • 4 tomatoes
  • 1 red pepper
  • 1 green pepper
  • Spices: salt, white pepper, sweet pepper
  • olive oil


  1. First, pour a lot of oil into the pan and put it on low heat.
  2. Then we peel, wash and chop the vegetables. Put the tomato aside.
  3. Then we fry the vegetables in oil. During this time, season to taste.
  4. When the sauce starts to look good, add the tomato and cook until the tomato is ripe and the water evaporates a little. In this way, we get a kind of soft stew with a glassy onion.
  5. Finally, add a little powdered sweet paprika and fry for a few more minutes before turning off the fire. Set aside the roux to cool slightly.



  • 1 cup of warm water (250 ml)
  • 4 cups plain flour (approximately 500 g)
  • ½ cup of frying vegetable oil (100 ml)
  • 1 teaspoon of pressed baker’s yeast (5 g)
  • Spices: salt, sweet pepper


  1. First, we dissolve the yeast in water.
  2. Then pour the flour into the bowl and leave a place in the center to pour the previously prepared oil from the roux. We also add yeast and mix everything well.
  3. Then we sprinkle a little flour on the surface of the dough and knead the dough with our hands for about 10 or 15 minutes. The dough should be firm, but soft enough to be moldable, that is, not to be sticky.
  4. Finally, make a ball, put it in a bowl with a lid and set aside for an hour. After this time has elapsed, we can begin to form our vegetable empanadas.

Stuffing and forming dumplings


  • olive oil
  • 4 eggs
  • ½ onion
  • 1 red pepper
  • 2 small carrots
  • 1 can of peas (150 g)
  • 1 can of cooked green beans (150 g)
  • Olives (to taste)
  • Spices: salt and pepper


  1. First, heat the oven to 220 ºC.
  2. Then we peel and cut the vegetables into small pieces. We also boil hard-boiled eggs.
  3. Then put the vegetables in a pot of water and salt until they blanch and soften a little.
  4. When we drain the vegetables, put them in the base – roux.
  5. Then we will prepare the empanada dough. On a properly formed dumpling, first spread a little roux as a base, and then place the boiled and sliced ​​eggs and olives on it.
  6. Finally, we close all the veggie empanadas well and put them in the oven for about 20 or 30 minutes, approximately.

Please note that empanada stuffing can be done in many ways. We can use as many kinds of vegetables as we want. However, we can choose to mix 2 or 3 types of vegetables in larger quantities. Or we can also mix vegetables with cheese, ham or other ingredients.

Ready empanadas.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button