One of the most popular types of food in the United States is the extremely broad category of Hispanic food. Hispanic cultures, according to Pew Hispanic, have their roots in Spain and in many Latin American countries throughout South America, Central America, and the southern parts of North America. Mexican food, whether its ceviche or flan, is doubtlessly the most popular type of cuisine in the States; the Mexican restaurant industry tops an annual worth of $31 billion, according to IBIS World.
As with any other type of food we love, Americans want to know how to find recetas de cocina that will allow them to replicate the amazing flavors of the world’s varied Hispanic cuisines. With our recipe for vegetarian empanadas, you can do exactly that. This empanada, a southwest take on a Mexican favorite, brings the two together, offering amazing flavor and a simple to eat, filling treat. Let’s get started with one of the best recetas fáciles.
- 1 store-bought pie crust, uncooked
- 1 egg
- 4 cups water
- 1 teaspoon extra-virgin olive oil
- Salt and pepper to taste
- 1 small onion, chopped
- 3 bell peppers, chopped
- 1 teaspoon cumin
- 2 cloves garlic, chopped
- 2 teaspoons turmeric
- 2 cups long grain rice
- Cook the rice ahead of time. Combine the water, rice, and turmeric in a sauce pan. Bring the mixture to a boil, reduce heat, and cover, allowing the water to be completely absorbed. Do a taste check for texture’s sake. Remove from the heat and set aside. This should take about 40 minutes.
- Preheat the oven to 375 degrees, and grease a cookie sheet.
- In a skillet, heat the olive oil over medium-high heat. Once it becomes fragrant, add the chopped garlic and onion. Once the latter is translucent, add the three chopped bell peppers, salt and pepper, and cumin. Cook until a slight brown has formed on the vegetables but not so long that they lose their firmness.
- Combine the vegetables with your cooked rice.
- This is the most important step in any recetas de cocina for empanadas. Split the pie crust into rounds of approximately three inches. Add enough rice and vegetable mixture to each round so that when you close it, the center bulges slightly but the empanada itself closes when you pinch the sides down.
- Once you’ve filled and folded the empanadas, beat the egg in a small bowl and, using a kitchen brush, brush each empanada with the egg wash. This will give the pastries a beautiful, golden-brown color when they cook.
- Place the empanadas on the greased cookie sheet, sliding it in the oven to cook for 15 to 20 minutes. Note: These will be very hot after they are done. Give yourself five to 10 minutes of cooling time to avoid burning your hands.
There you have it; a savory, delicious version of a vegetarian empanada. You can bet you won’t find many recetas de cocina that offer the same level of meatless flavor that this one does. Enjoy!