⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 6 minutes

Total Time: 36 minutes

🍽 Ingredients

• 1 1/2 cups All-purpose flour
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1 tablespoon Sugar
• 1/2 cup Shortening or butter, chilled
• 1/2 cup, or more as needed Cold water
• 2 tablespoons Olive oil
• 1 medium Zucchini
• 1 medium Bell peppers (any color)
• 1/2 medium Onion
• To taste Salt and pepper
• To taste Optional seasonings (smoked paprika, garlic powder, etc.)

📖 Instructions

1. In a large bowl, combine the flour, baking powder, salt, and sugar. Mix well.
2. Cut in the shortening or butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing until the dough just comes together. Do not overmix.
4. Turn the dough out onto a lightly floured surface and knead gently for a minute or two, until it forms a smooth ball.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
6. Meanwhile, prepare the vegetables. Chop the vegetables into roughly 1/2-inch pieces. If using a food processor, pulse them until they're coarsely chopped but not pureed.
7. In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and any other desired seasonings (I love a little smoked paprika!).
8. Heat a grill pan or outdoor grill to medium-high heat.
9. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a 4-5 inch cookie cutter or a knife to cut out circles.
10. Place a spoonful of the vegetable mixture into the center of each dough circle.
11. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative touch. (My grandma always said a pretty empanada was a happy empanada!)
12. Brush the empanadas lightly with olive oil or melted butter, for extra browning and a gorgeous finish.
13. Carefully place the empanadas onto the hot grill pan or grill. Grill for 3-4 minutes per side, or until they're golden brown and the vegetables are tender.
14. Remove from the grill and let cool slightly before serving. Enjoy!

📝 Notes

• For a richer flavor, use butter instead of shortening.
• Feel free to add your favorite herbs and spices to the vegetable mixture.
• If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
• Don't overwork the dough, or it will become tough.
• Leftovers can be stored in the fridge for a few days—they're surprisingly delicious cold!