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Vegetarian appetizer recipes - 7 recipes

If you like this, you'll definitely like: vegetable dish

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VIDEO: Spanish Empanadas

These Spanish empanadas are little hot pockets of delicious!

INGREDIENTS

  • 2.25 Cups of flour
  • 1 Egg, beaten
  • 3 Tsp. of lard
  • 1/5 Cup of warm water
  • 5 Tsp. of olive oil
  • 1 Onion, minced
  • 1/2 pound of ground beef
  • Salt and pepper, to season
  • 1 Tsp. of chili powder
  • 1 Tsp. of cumin
  • 2 Garlic cloves, diced
  • 1 Can of diced tomatoes

METHOD

  1. In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly. 
  2. In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well. 
  3. Roll out the empanada dough, and cut out circles with a ramekin. 
  4. Cover a baking tray with a piece of parchment paper, and place the dough circles on top. 
  5. Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
  6. Cook at 350°F for 15 to 20 minutes, or until golden.
  7. Remove from oven... and enjoy!

Top rated Vegetarian appetizer recipes

By

Garlic and Parsley Domplines

  • 4 cups flour
  • 2 garlic cloves
  • 1 teaspoon parsley
  • 1 teaspoon baking powder
  • 2 tablespoons butter
  • A glass of water
  • 1/2 teaspoon salt
  • Frying oil
4.3/5 (176 Votes)

There are no rules when it comes to eating chili! Here are 30 delicious and bowl-free ways to down this comforting dish.

By

Puerto Rican fried dough domplines

  • 4 cups flour
  • 2 tablespoons baking powder
  • 1 1/2 cups warm water
  • 2 teaspoons salt
  • 1 can of black beans
  • 1 onion
  • garlic powder
  • Oil for deep frying
  • Salt to season
4.3/5 (157 Votes)

Bursting with color and texture, these healthy bowls look (almost) too good to eat!

By

Boil the carrots until tender and drain well

  • 1 3/4 pounds carrots
  • Powered sugar
  • Vanilla
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 3 eggs
  • 2 tablespoons flour
  • 3 tablespoons butter
4.5/5 (2 Votes)

By

Here's a low fat version of my Grandma Katrina's russian beet salad called "vinegret" enjoy!

  • 1 lb cooked beets, peeled and diced
  • 1/4 cup sour cream fat free
  • 4 tbs mayonnaise fat free
  • juice of half a lemon
  • 2 tsp sugar
  • salt and pepper to taste
  • 1 handful chopped fresh dill or parsley for garnish
  • 1-2 scallions
  • 1-2 dill pickles
  • 1 hard boiled egg
  • 1 small cucumber peeled and cubed
  • extra virgin olive oil
3.6/5 (23 Votes)

These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!

By

- The night before, soak beans in water

  • 8 oz black eyed peas
  • 1 onion cut in half
  • a seeded red pepper
  • 2/3 cups water salt,
  • frying oil
3.8/5 (9 Votes)

By

In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, and chopped spinach

  • 1 cup Mayonnaise
  • 1 (16 oz) container Sour Cream
  • 1 (1.8 oz) pkg Dry Leek soup mix
  • 1/2 (10 oz) pkg Spinach (frozen, chopped, thawed and drained)
  • 1 (1lb) loaf Pumpernickel bread
2.7/5 (20 Votes)

By

A great appetizer or afternoon snack

  • 1 large package of fresh mushrooms
  • 2 cups instant stuffing prepared
  • 1 clove fresh garlic
  • 1 small yellow onion
  • 1/2 to 3/4 of a cup of grated Parmesan cheese
  • Preheat oven to 375
2.9/5 (10 Votes)

Any burning questions? Our chefs answer!

Bonnie's magical stuffed mushrooms Garlic and Parsley Domplines