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Quick & Easy Veggie Empanadas by Chef Erika Dilworth

Last week at our sister location, Underground Atlanta, Chef Erika showed us how to make quick and easy veggie empanadas using some products from our market vendors. Check out the recipe below!



1 package of Goya empanada discos

3 tbsp butter (vegan/ nonvegan: your choice)

Dice 1medium onion

Dice 1 red bell pepper

Dice 1 orange bell pepper

1 can of chickpeas (garbanzos) (drain them)

1/4 cup of fresh dill (chopped)

1 tsp Nelius Spices Respek seasoning

1 tsp Nelius Spices Loyalty seasoning

Cooking /Frying oil

How to:

Heat your skillet on medium/high and add butter. As the butter melts, add your onions and let them saute until they are almost translucent (stir them often to prevent over-browning

on one side). Add your chickpeas to your onions and gently stir your chickpea onion mixture for 3-5 minutes before moving on, stirring gently with a spatula. (We don't want to overcook the chickpeas.) Sprinkle 1 tsp of Respek and 1 tsp of LoyalT along with your chopped red & orange bell peppers and continue to saute until your peppers soften slightly, stirring often. Once your peppers appear slightly softer (normally take 3-5 minutes), add your dill (mix well), turn off your heat, and get ready to fry!

While waiting for your cooking oil to heat up (350°) in a separate skillet, fry daddy, etc., let's make empanadas!

While holding a ready-to-fill empanada dough disc, add 1 tbsp of your sautéed veggie mix to the middle of each disc and fold in half, gently pressing & pinching the ends slightly to seal them. (or Grab an empanada fork from @empanadafork). Repeat until all discs are filled and ready to fry.

Once your oil is ready, it's time to fry! Place no more than 4 into your frying oil and let them cook until golden brown. Remove from the oil and place your empanadas on a cooling rack set over a baking sheet and Enjoy!

Serves 10 unless you're really hungry and don't like sharing, lol.

Much Love,

Chef Erika Dilworth

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