Empanadas Cordobesas Vegetales

Description

Empanadas Cordobesas are a traditional dish from the Córdoba region of Argentina. Honoring the culinary heritage of Argentina while incorporating a modern twist, these vegetable empanadas are a delightful vegetarian take on a classic. Empanadas have roots dating back to the Spanish colonization, where they became a staple across various regions, each developing their unique fillings and flavors.

History of the Empanada

The word "empanada" comes from the Spanish verb "empanar," meaning to wrap or coat in bread. Originally, empanadas were a means to encase fillings, making them portable and preserving the flavor inside a flaky and tender crust. In Argentina, each province boasts its variation, with Córdoba's version known for its distinctive use of spices and vegetables.

Ingredients

• Flour
• Salt
• Baking Powder
• Butter
• Water
• Onion
• Bell Pepper
• Zucchini
• Carrot
• Peas
• Corn
• Olive Oil
• Paprika
• Cumin
• Oregano
• Hard-boiled Egg
• Black Olives
• Egg Wash

Preparation

Preparing the Dough

Start by combining flour, a pinch of salt, and a teaspoon of baking powder in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.

Making the Filling

In a skillet, heat olive oil over medium heat. Add chopped onion and diced bell pepper, sautéing until soft. Stir in grated carrot, cubed zucchini, peas, and corn. Season with paprika, cumin, and oregano. Cook for about 15 minutes until vegetables are tender. Allow to cool before mixing in chopped hard-boiled egg and sliced black olives.

Cooking Process

Assembling the Empanadas

Preheat your oven to 375°F (190°C). Roll out the prepared dough on a floured surface to about 1/8 inch thick. Cut into 4-inch circles. Place 1-2 tablespoons of the vegetable filling in the center of each circle. Moisten the edges with water, fold the dough over the filling to form a half-circle, and press firmly to seal. Crimp the edges with a fork for decoration.

Baking

Place the empanadas on a baking sheet lined with parchment paper. Brush each empanada with egg wash to give them a golden finish. Bake in the preheated oven for about 20-25 minutes or until golden brown. Use a cooking timer to avoid overcooking.

How to Enjoy Empanadas Cordobesas Vegetales

These empanadas are best enjoyed fresh from the oven. Serve them with a side of chimichurri sauce or a fresh green salad for a complete meal. Pair them with a glass of Argentine Malbec to elevate the flavors. These empanadas are perfect for picnics, parties, or any gathering where you wish to offer a taste of Argentina.