Empanadas with Spiced Vegetable Filling

Instructions

1. 1

   In a large bowl, combine the all-purpose flour and salt. Add the unsalted butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

2. 2

   Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   While the dough chills, heat the olive oil in a skillet over medium heat. Add the onion and leek, and sauté for 2-3 minutes until softened.

4. 4

   Add the garlic, carrot, and zucchini to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender.

5. 5

   Stir in the smoked paprika and ground coriander. Season with a pinch of salt if desired. Remove from heat and let the filling cool.

6. 6

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

7. 7

   On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a 4-inch (10 cm) cutter.

8. 8

   Place a spoonful of the cooled vegetable filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal. Crimp the edges with a fork.