Vegetable Empanadas with Salsa

Instructions

1. Step 1

   Combine the flour with ⅞ tsp (5 gr) of the salt in a large mixing bowl.

   Ingredients used: 300.0 gr All-Purpose Flour, 5.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Rub in the cold butter until the mixture resembles coarse crumbs. Add the cold water gradually, mixing just until a dough forms; flatten into a disc, cover, and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 75.0 gr Butter, 110.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Heat the olive oil in a large skillet over medium heat. Add 1 ½ piece of the onion and the bell pepper, then cook until beginning to soften.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 20.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet, wooden spoon

4. Step 4

   Add the zucchini, corn, garlic, cumin, paprika, black pepper, and of the salt. Cook over medium heat until the vegetables are tender and excess moisture has evaporated.

   Timer: 7 min (fixed)

   Ingredients used: 100.0 gr Corn, 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 2.0 gr Paprika, 2.0 gr Salt, 150.0 gr Zucchini

   Cookware: skillet, wooden spoon

5. Step 5

   Transfer the filling to the mixing bowl and let it cool. Stir in the grated cheese once the vegetables are no longer hot.

   Timer: 10 min (fixed)

   Ingredients used: 100.0 gr Monterey Jack Cheese

   Cookware: mixing bowl, wooden spoon

6. Step 6

   Combine the tomato, the remaining ½ piece (50 gr) of onion, jalapeño, lime juice, cilantro, and remaining ⅜ tsp (2 gr) of salt in a small bowl. Set the salsa aside.

   Ingredients used: 8.0 gr Cilantro, 20.0 gr Jalapeno Pepper, 30.0 ml Lime Juice, 50.0 gr Onion, 2.0 gr Salt, 300.0 gr Tomato

   Cookware: cutting board, knife, small bowl

7. Step 7

   Preheat the oven to 200°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

8. Step 8

   Divide the chilled dough into 8 equal portions. Roll each portion on a lightly floured surface into a round about 15 cm wide.

   Cookware: cutting board, rolling pin

9. Step 9

   Place one-eighth of the cooled filling on one half of each dough round. Fold over, press out excess air, and crimp the edges firmly to seal.

   Cookware: baking sheet

10. Step 10

    Arrange the empanadas on the prepared baking sheet and brush their tops with the beaten egg. Cut a small steam vent in each top.

    Ingredients used: 1.0 piece Egg

    Cookware: baking sheet, knife, pastry brush, small bowl

11. Step 11

    Bake at 200°C until the pastry is crisp and evenly golden. Rest briefly, then serve warm with the salsa.

    Timer: 25 min (fixed)

    Cookware: baking sheet, oven