Veggie empanadas with red cabbage and raisins

Baked vegetarian empanadas made with a red cabbage, red onion, raisin and walnut filling.

Course Appetizer, Main Course

Cuisine South American

Keyword argentina, empanadas, red cabbage, turnovers, vegetarian

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Servings people

Calories 978kcal

Author Eva | Electric Blue Food

Equipment

Skillet
Cutting board + knife
Rolling pin
Fork
Pastry brush
Oven tray
Cooling rack

Ingredients

For the dough

500 g flour
100 g butter room temperature
150 ml water lukewarm
pinch of salt
1 egg small

For the filling

500 g red cabbage shredded
1 onion medium, or 5 small
50 g raisins
75 g walnuts chopped
50 g butter
2 tbsp balsamico vinegar
salt to taste
50 g mozzarella (optional)

Metric - US Customary

Instructions

Set a skillet on medium heat and melt the butter.
Mince the red onion and add it to the pan. Sauté for 4-5 minutes, until soft.
Shred the cabbage and add it to the pan. Sauté for 10-15 minutes, until soft. Add the raisins.
Stir in the salt and balsamico. Remove from the heat.
Chop the walnuts and add them to the filling. As the filling cools to room temperature, take care of the dough.
Have all the flour on a working surface and form it into a mound. Make a well in the centre.
Add the cubed softened butter to the centre of the mould.
Dissolve the salt into the lukewarm water and add that to the flour well, being careful it won't spill out.
Knead for about 6-7 minutes, until a ball of dough forms. The empanada dough should be rather firm and feel quite hard to work. Let the dough rest covered for 20 minutes.
Divide the dough into 40-45 g balls. Roll out each ball with a rolling pin to 2 mm thick.
Have a pastry circle in one hand and add about 1 1/2 tbsp filling. If using, add a small piece of mozzarella.
Lightly wet the edges of the pastry circle. Fold the circle in half, to create a half-moon shape. Pinch wet edges together between your fingers, then secure by pressing the edges with the prongs of a fork.
Place empanadas on a baking tray lined with baking paper. Lightly beat an egg and brush some eggwash on every empanada.
Bake the empanadas in the preheated oven at 180°C (360°F) for 25 minutes or until golden brown.

Notes

To make them vegan sub the butter with margarine in both the filling and the dough. Skip the mozzarella altogether or add some vegan alternative just to keep the filling together. If the cabbage is properly sautéed and soft, the additon of the melty cheese is totally optional as the filling will stay in place anyway. Brush with water instead of eggwash before baking.

Nutrition