Baked Vegetable & Cheese Empanadas

Ingredients

• For the Dough
• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 4 to 5 tbsp ice-cold water
• For the Savory Filling
• 1 tbsp extra virgin olive oil
• 1/4 cup green onions (white and green parts), chopped
• 1/2 cup zucchini, finely diced
• 1/2 cup carrots, finely grated
• 1/4 tsp hing, bloomed
• 1/2 tsp ground black caraway (nigella/kalonji)
• 1/2 tsp ground coriander seed
• 1/4 tsp dried oregano
• 1/2 cup fresh Monterey Jack, shredded
• 1/8 tsp salt
• For Assembly
• 1 egg, beaten, for egg wash (or melted coconut oil for egg-sensitive diners)
• Optional Dipping Sauce (Chimichurri-Style)
• 1/2 cup fresh flat-leaf parsley, finely minced
• 1/4 cup fresh cilantro, finely minced
• 2 tbsp green onions, finely chopped
• 1 tsp pure sumac powder
• 4 tbsp extra virgin olive oil
• 1 tbsp water (add more by teaspoon as needed)
• Roasted Side
• 1 cup sweet potato, peeled and finely diced
• 1 cup zucchini, sliced into half-moons
• 1 1/2 tbsp extra virgin olive oil
• 1/4 tsp paprika
• 1/4 tsp dried thyme
• 1/8 tsp salt

Instructions

1. 1Make the dough: In a large bowl, mix flour and salt. Cut in cold butter until the mixture looks like coarse crumbs. Add ice-cold water 1 tbsp at a time until dough just comes together. Shape into a disk, wrap, and chill 30 minutes.
2. 2Cook the filling: Heat olive oil in a skillet over medium heat. Add ground black caraway, ground coriander, hing, and oregano to the oil and bloom 20 to 30 seconds until fragrant. Stir in green onions; cook 1 to 2 minutes until aromatic and softened.
3. 3Add zucchini and carrots; saute 5 to 7 minutes until vegetables are cooked and pan moisture has mostly evaporated (this keeps the pastry crisp). Turn off heat, stir in 1/8 tsp salt, then cool completely. Fold in Monterey Jack. Add more sumac to taste if desired.
4. 4Assemble: Heat oven to 375 F. Roll dough to about 1/8-inch thick and cut 4- to 5-inch circles. Fill each with a heaping tablespoon of filling, fold into half-moons, seal firmly, and crimp with a fork.
5. 5Bake: Arrange on a parchment-lined sheet, brush with egg wash (or coconut oil), and bake 20 to 25 minutes until deep golden and crisp.
6. 6Make the roasted side: Toss sweet potato, zucchini, olive oil, paprika, thyme, and salt. Spread on a parchment-lined sheet and roast at 375 F for 25 to 30 minutes, flipping halfway, until sweet potato is tender and edges are lightly caramelized.
7. 7Optional dip: Mix parsley, cilantro, green onions, sumac, olive oil, and water. Rest 10 minutes so flavors meld; thin with a little extra water if needed.
8. 8Serve: Plate empanadas hot with the roasted hash side. Offer the herb dip as optional.