Veggie Empanadas

Veggie Empanadas
20 minutes
35 minutes
10 empanadas
  • A delicious mix of summer vegetables: eggplant, bell peppers, tomatoes, onions and herbs. We took all those delicious flavors and wrapped them in a flaky, warm empanada.

The Secret Ingredient


  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups finely chopped eggplant
  • 1 cup finely chopped onion
  • 1 cup diced tomatoes, drained
  • 1/2 cup finely chopped green bell pepper
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • Fresh ground black pepper to taste
  • 10 (one 14-ounce package) frozen store-bought empanada dough discs, defrosted
  • 1 large egg, beaten

Make It

Step 1

Preheat oven to 350° F.

Step 2

Heat olive oil in a large skillet over medium heat. Add eggplant, onion, tomatoes, bell pepper, thyme, bouillon and black pepper. Cook, stirring occasionally, for about 8 to 10 minutes or until vegetables are soft and cooked through. Allow to cool slightly.

Step 3

Place 3 tablespoons of filling in the center of each empanada disc. Fold half of the circle over to form a half-moon; press the edges together firmly. Repeat with remaining discs and filling. Place on a large baking sheet. Brush tops with beaten egg.

Step 4

Bake for 25 to 30 minutes or until golden. Serve warm.