Tomato, paprika and egg. Accompany with chimichurri
Try these crispy baked vegetarian empanadas, which are filled with mushrooms, bell peppers, corn, and cheese.
- 2 tablespoons olive oil, for the filling
- 1/2 cups onion, finely chopped, for the filling
- 1 tablespoon garlic, finely chopped, for the filling
- 1 cup of red bell pepper, in small cubes, for the filling
- 2 cups mushroom, in small cubes, for the filling
- 1 cup portobello mushroom, in small cubes, for the filling
- 1 cup of yellow corn, shelled, for the filling
- 1 cup tomato puree, for the filling
- 1 teaspoon paprika, for the filling
- enough of salt
- enough ground pepper
- 1 cup manchego cheese, grated
- 15 discs for empanada
- 1 egg, scrambled, to glaze
- to taste chimichurri, to accompany
Heat the olive oil in a skillet over medium heat.
Add the onion, garlic and bell pepper and cook for 5 minutes or until the vegetables are lightly browned.
Later, add the mushrooms and portobello and cook for 10 minutes or until all the liquid is released. Add the yellow corn, tomato puree, paprika, salt and pepper, then mix very well and cook over low heat for 10 minutes or until all the liquid evaporates.
Let cool for 10 minutes.
Place the empanada discs on a tray lined with waxed paper, add one to two tablespoons of the filling, add a little Manchego cheese and brush the entire edge of the empanadas with the beaten egg.
Fold and use a fork to close so that the filling does not come out. Varnish the empanadas with the egg.
Bake the vegetarian empanadas at 180 °C for 30 minutes.
Serve the vegetarian empanadas on a board and accompany with chimichurri.