Argentinian Carrot Empanadas

A savory twist on traditional empanadas, these Argentinian Carrot Empanadas are filled with a flavorful carrot and herb mixture. The dough is flaky and golden, making these empanadas a delicious and satisfying main dish.

Steps

1. Heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until softened. 2. Add the grated carrots, cumin, paprika, dried oregano, salt, and pepper to the pan. Cook for about 5 minutes, until the carrots are tender and the flavors are well combined. Remove from heat and let the mixture cool. 3. Preheat the oven to 375°F (190°C). Roll out the empanada dough and cut it into circles using a round cookie cutter or a glass. 4. Place a spoonful of the carrot mixture onto each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork. 5. Brush the empanadas with egg wash for a golden crust. Place them on a baking sheet lined with parchment paper. 6. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy. 7. Serve hot and enjoy!

- 2 medium carrots, grated - 1 small onion, finely chopped - 2 cloves of garlic, minced - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon paprika - 1/2 teaspoon dried oregano - Salt and pepper to taste - Store-bought empanada dough - Egg wash (1 egg beaten with a splash of water)