Get ready to transport your taste buds to the vibrant streets of Spain with these irresistible Onion and Zucchini Empanadillas! Imagine biting into a crispy, golden pastry that reveals a tender, perfectly seasoned vegetable filling that will make even the most dedicated meat-eaters forget about protein. These little pockets of joy are not just a recipe; they're a culinary adventure that combines traditional Spanish cooking with fresh, wholesome ingredients that will leave your family and friends begging for more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 12 servings
Ingredients
- 1 cup chopped onion
- 1 cup grated zucchini
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt to taste
- 1 package empanada dough
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the vegetables by finely chopping the onion and grating the zucchini. Use a clean kitchen towel to squeeze out excess moisture from the grated zucchini to prevent the filling from becoming too watery.
- Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they become soft and translucent, approximately 5-7 minutes.
- Add the grated zucchini to the skillet and cook together with the onions. Sprinkle cumin and salt over the mixture, stirring continuously to ensure even seasoning.
- Continue cooking the vegetable mixture until most of the moisture evaporates and the vegetables are tender, about 10-12 minutes. Remove from heat and let the filling cool completely.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Roll out the empanada dough and cut into 12 equal circular shapes. If using pre-made dough, ensure it's at room temperature for easier handling.
- Place a small spoonful of the cooled vegetable filling in the center of each dough circle, being careful not to overfill.
- Fold the dough over to create a half-moon shape, pressing the edges together firmly with a fork to seal the empanadillas completely.
- Brush the top of each empanadilla with beaten egg wash to create a golden, shiny finish when baked.
- Arrange the empanadillas on the prepared baking sheet, leaving some space between each one to allow for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the empanadillas are golden brown and crispy.
- Remove from the oven and let cool for 5-10 minutes before serving. The empanadillas can be enjoyed warm or at room temperature.
Tips
- Moisture is the Enemy: Always squeeze out excess liquid from the zucchini to prevent soggy empanadillas. Use a clean kitchen towel and press firmly to remove water.
- Room Temperature Matters: Let your empanada dough sit at room temperature for easier handling and a more pliable texture.
- Don't Overfill: Use a small spoon to add filling, leaving enough space to seal the edges properly. Overfilling can cause the empanadillas to burst during baking.
- Seal Like a Pro: Use a fork to crimp the edges, creating a beautiful and secure seal that prevents filling from leaking.
- Egg Wash is Key: The beaten egg creates that gorgeous golden-brown finish that makes these empanadillas Instagram-worthy and irresistibly appetizing.
- Cooling is Crucial: Let the empanadillas rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.Pro Tip: These empanadillas are perfect for meal prep! They can be frozen before baking and cooked directly from frozen, adding 5-10 minutes to the baking time.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 3g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 25mg
