These empanadas are a delicious and filling vegetarian option.
If you want a new, creative idea for a vegetarian lunch at home, try this tasty recipe! It does take some time, so I tend to double the recipe and then freeze the extra empanadas. They can easily be reheated and taste just as good as when they’re fresh baked.
The lentils and quinoa pair nicely and add lots of protein and fiber to help fill you up for the afternoon or evening. Using whole-wheat or spelt flour makes these 100% whole grain and adds a nice nutty flavor. The smoked paprika adds a smoky umami flavor, so I highly recommend using it instead of substituting sweet paprika. Most stores carry smoked paprika, so it shouldn’t be hard to find.
My kids like to help with the rolling out and filling process. I find it’s easiest to use a fork to help seal the empanadas and make them look "professional."
Servings: 8 (makes sixteen 4-inch empanadas — 2 per serving)
Prep time: 1 hour, 30 minutes
Cook time: 15 minutes
To make the dough:
To make the filling and sauce:
To put it all together: