Vegetarian Picadillo Empanadas & Mexican Rice

Day 154

We used to make Beef Picadillo Empanadas sometimes when we lived in Fredericton. And again, by we I mean Laura. Once or twice I took a batch of them to work and made some friends for life. I remember Dave DeJong and Becky Grant, in particular, were big fans of Laura's empanadas.

Vegetarian Picadillo Empanadas & Mexican Rice

Vegetarian Picadillo Empanadas

For these we just substituted the beef for veggie ground. You would be surprised how close they are, especially in something like this.

Empanada Dough Recipe

Original recipe here

Ingredients

1/4 cups flour
1 1/2 tsp salt
1/2 cup vegetable shortening, cut into 1/2-inch cubes
1 egg
1/3 cup ice water
1 tbsp vinegar

Directions

1. Sift flour with salt into a large bowl and blend in shortening.
2. Beat the egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until combined.
3. Knead the dough a couple times and then form it into a flat disc. Wrap in plastic and chill in the fridge or an hour.

Empanada dough

Picadillo Empanada Filling

Original recipe here

Ingredients

1 package of veggie ground
1 tsp oregano
1 tsp cumin
4 cloves garlic
1 onion, chopped fine
1/2 red pepper, chopped
1/2 cup vegetable broth
3/4 cup tomato sauce
2 potatoes, peeled and diced
20 green olives, pitted and chopped
Salt and pepper to taste
1 tsp butter and a splash of water for sautéing

Directions

1. Peel, chop, mince and prepare everything.
2. In a frying pan, heat the butter. Sauté the onions, red pepper and garlic until soft.

Onions, red peppers & garlic sautéing

3. Add the potatoes, veggie broth and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

Potatoes, tomatoes & veggie broth added

4. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, then add the veggie ground last.

Picadillo empanada filling

Ready to fill your empanadas.

Making Empanadas

Divide the dough into 12 and roll each piece into a flat disc. Add 1/2 cup filling to the center and fold over into a crescent shape. Wet the edges, turn them back and press firmly to seal.

We spread a hefty amount of coconut oil on the pan before placing the empanadas on it, so they will be nice and crispy. The tops have an egg brush.

Filled empanadas, ready for the oven

Into a 350 degrees F oven they go for 10 or 15 minutes until heated and browned. We served them with sour cream and a side of Mexican Rice.

Vegetarian Picadillo Empanadas

Mexican Rice

Original recipe here

Ingredients

1  onion
2 jalapenos
2 cups long grain white rice
1⁄4 cup coconut oil
4 minced garlic cloves
2 cups veggie broth
1 cup canned tomatoes
3 Roma tomatoes
1 1⁄2 teaspoons salt
1 lime for serving

Chopped olives, jalapenos, garlic, onion, red pepper

1. Wash and dry the rice. Cook it in a skillet in oil on medium heat until golden brown.

Browned rice

2. Add half the chopped red pepper, jalapeno and garlic.

Rice with peppers & garlic

3. Whiz the onion and the other half of the red pepper. Add 2 cups of it to the rice.

Pureed pepper & onion

Tomato & onion added to rice mixture

4. Add 2 cups veg broth. Bring to a boil. Take it off the heat, pour it into a casserole dish and cover.

Rice in casserole dish

5. Cook 250 degrees F oven for 40 minutes.

Mexican Rice

Vegetarian Picadillo Empanadas & Mexican Rice

Reviews/Comments

OMG. Laura has outdone herself again. These are just as good-in fact, better-than the beef version. And nearly as good baked instead of deep-fried. Oh, how I have missed empanadas. Just one more reminder that being vegetarian or vegan does not necessarily mean giving up your favorite dishes.

The empanadas get a perfect 10 from both of us. I give the rice an 8. It would have been better with the cilantro, more jalapenos, and more garlic.