Vegetable Empanada

Vegetable Empanada

Last week of Blogging Marathon 24 and this time its ‘Cooking with appliances’ for me. For the first day, its an OTG (Oven Toaster Griller) recipe here.

I use a 28L Prestige OTG and its been with me for about 3.5 years. All my baking is done in that, though I am yet to try any grilling recipe in it.

Empanada was the Daring Baker Group’s challenge recipe sometime last year. I couldn’t do it then, but it sounded like a fun recipe to try. So I made it much later and it is getting posted here only now.

Check out the other particpants and their preparations here in the Blogging Marathon page.


I used a potato masala filling for the bread and we liked the savory bread.


  • AP Flour                      :            3 cups
  • Dry Yeast                    :             2 tsp
  • Sugar                           :             1 tsp
  • Warm Water              :            1 cup
  • Salt                               :            1 tsp
  • Oil                                 :            1/4 cup

Filling: ( I used leftover masala dosa filling)

  • Potatoes                     :        3 medium  , boiled and mashed
  • Onions                       :        2, chopped
  • Green peas                :       1/2 cup
  • Ginger garlic paste   :      1 tsp
  • Salt, green chilies        : to taste
  • Oil


  1. Prepare the dough. Mix yeast, sugar and warm water. Once the yeast is dissolved, leave aside for 15 minutes for the yeast to foam.
  2. Mix everything else together and add the frothy yeast mixture to it. Mix and knead until you get a smooth elastic dough. Cover and leave in a well oiled bowl until the dough doubles in size, about 1.5 hours.
  3. Meanwhile prepare the filling. Heat a tablespoon of oil in a pan and saute the onions and ginger garlic paste. Add the cooked and mashed potatoes and cooked green peas into it. Add a pinch of turmeric powder and chili powder or green chilies and salt. Taste and adjust the seasonings. Take off the heat. Keep aside. Since this is a filling, its OK with you increase the spice level a bit.
  4. When the dough has doubled, deflate it and divide it into two equal portions. Roll one of portions into a 9″ circle of uniform thickness. Spread the filling evenly, leaving some space around the edges.
  5. Take about 1/4 cup of dough from the other portion, this is for the decorations on top. Roll the other portion into an 8″ circle (one inch less than the base). Place this on top of the base and filling. Pinch the edges together. You can make frill like patterns too.
  6. For the decorations on top, roll the small portion. Cut out shapes using cookie cutters. Stick this on top of the empanada. Re roll and use up all the dough kept aside for decoration.
  7. Preheat the oven to 180C. Bake this bread for about 40 minutes or until the top is golden. Brush with melted butter.

Veggie Empanada

Linking this to Valli’s Kid’s Delight, for this month’s theme : Healthy Lunch Box Recipes hosted by PJ of Seduce your Tastebuds.


11 thoughts on “Vegetable Empanada

  1. this looks so much like my florentine torte. I have never seen an empanada look like this before. The only empanadas I know are usually much smaller pastries which are often fried – I have never seen emapanadas prepared in this way before


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s