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Quick Vegetarian Picadillo Empanadas

Quick Vegetarian Picadillo Empanadas

Cost $10, save $15

Source: Recommended by CookPal

  • 20 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 1 tablespoon olive oil
    • 1 (15 ounce) can lentils, drained and rinsed
    • ¼ cup sofrito
    • 🧄 3 cloves garlic, minced
    • ½ teaspoon dried oregano
    • 🧂 ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 (15 ounce) can diced potatoes, drained
    • 🥫 1 (8 ounce) can tomato sauce
    • ½ cup sliced pimento-stuffed green olives
    • 2 cups vegetable oil for frying, or as needed
    • 16 pieces empanada pastry discs

STEPS

1

Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.

2

Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.

3

Fill a deep skillet or frying pan with 2 inches of vegetable oil and place over medium heat while you assemble the empanadas.

4

Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half-moon shape. Wet your fingers with water to moisten edges, fold in half, and use a fork to crimp edges. Repeat with all discs.

5

Once oil reaches 350°F (175°C), fry empanadas in batches for 5 minutes each, turning over as needed to brown evenly. Place cooked empanadas on a paper towel-lined plate.

NUTRIENTS

Per 1 serving

🔥

382

Calories

  • 11
    Protein
  • 55
    Carbs
  • 15
    Fats

💡 Keep empanadas warm in the oven at a low temperature while frying in batches.Serve with a side of salsa or dipping sauce for added flavor.For a healthier alternative, consider baking empanadas instead of frying them.