Recipes in the world of Flavilo

Roasted bell pepper empanada filled with bell peppers

Roasted Bell Pepper Empanadas

The Roasted Bell Pepper Empanada is one of the simplest yet richly flavored meat-free options. The smoky sweetness of roasted bell peppers and the natural caramelization of onions are perfectly highlighted in the crispy pastry turnover. This version is particularly popular in Spain and Latin America, where roasted bell peppers are a common filling ingredient. An important technical detail is to roast the peppers first and only then peel them – this makes them truly sweet and easily digestible. Garlic and cumin only subtly complement the vegetable filling, without overpowering the flavors. As the empanadas bake, the aroma of peppers and onions gradually fills the kitchen – the result is a satisfying, yet fresh and light dish that can be served as an appetizer or main course.

Prep Time 40 min
Preparation 25 min
Total 1 hr 5 min
1680 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose Flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or Lard
⭕ 2 Bell Peppers (Red or Yellow)
⭕ 1 cloves Garlic
⭕ 1 Onion
⭕ 0.5 tsp Ground Cumin
⭕ 0.5 tsp Ground Black Pepper
⭕ 1 tbsp Olive Oil

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    Preparation Steps

    1

    Combine the flour and salt, then add the melted butter or lard, followed gradually by the water. Knead into a smooth dough, wrap in plastic wrap, and let it rest in the refrigerator for 30 minutes.

    2

    Roast the bell peppers at 400°F (200°C) for about 20 minutes, or until their skin blackens. Then, place them in a sealed container or wrapped in foil for 10 minutes. Peel off the skin and cut them into strips.

    3

    Thinly slice the onion and crush the garlic. Heat olive oil in a skillet, sauté the onion until softened, then add the garlic and roasted bell pepper strips.

    4

    Season the mixture with cumin and black pepper. Sauté for 3-4 minutes to allow the flavors to meld. Let it cool slightly.

    5

    On a floured surface, roll out the dough to about 3 mm thick. Cut out 10–12 cm circles. Place a tablespoon of filling in the center of each circle.

    6

    Fold the circles in half, pressing the edges with a fork or twisting them by hand to seal. Make sure they are well-sealed to prevent the filling from leaking out.

    7

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little oil or water.

    8

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until golden brown. The pastry should be crispy, and the inside should be juicy.

    9

    Let them rest for 5 minutes before serving warm. Excellent as a meat-free dish with a fresh salad or on their own.