Vegetarian Mini Empanaditas / Finger Food / Party Appetizer ( With Pictures)

These mini vegetarian empanaditas are great for any get together or parties as they can be prepared ahead of time to save on time. For variation you can try different combination of ingredients for filling.

Assemble empanaditas up to 1 day in advance. Cover and refrigerate . Bake empanaditas up to 8 hours in advance. Keep at room temperature.Chill the filling before assembling. The juices in the filling will solidify so that the empanaditas won't leak as they are assembled.

Ingredients:-

For Filling:-

Bell Pepper:- 1/2 , finely chopped
Onion:- 1/2 . finely chopped
Tomato:- 1, small, finely chopped
Salt
Red chilli powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp
Tofu:- 1/4 Cup, shredded (If you don't have tofu you can use paneer)
Corn:- 1/4 Cup
Raisins:- 2 Tbsp
Oil:- 1 Tbsp


For Pastry:-

All Purpose Flour:- 1 1/2 Cups
Salt:- 1/2 Tsp
Butter:- 2 Tbsp
Warm Water:- 1/3 Cup

Procedure:-

For Filling:-

1) Heat the oil in a non stick pan. Add bell pepper, onion, tomato ,corn, mix everything well. Cook for 2-3 minutes.

2) Add paneer, salt, red chilli powder, garam masala & raisins, mix well. Cook for 1-2 minutes. Keep it aside to cool until ready to use.

For Pastry:-

1) Sift flour and salt into a bowl.

2) Rub butter into the flour with fingers until mixture resembles fine crumbs.

3) Add the water to make a firm dough.

4) Turn dough on a lightly floured surface and knead until smooth, 3 minutes.

5) Wrap the dough in the plastic wrap and let rest at room temperature for 30 minutes.

For Assembly:-

1) Roll out the dough to a 1/8 inch (2mm) thickness.

2) Cut out 20 rounds with the cookie cutter. Place 1 Tsp of filling in center of each round . Fold pastry over filling to make crescents.

3) Pinch edges firmly together to seal. With fingertips, seal edges.

For Baking:-

Place empanaditas on greased baking sheets, brush with beaten egg or melted butter. Bake at 450 F until crisp and golden, 15-20 minutes. Cool on wire rack. Serve hot or at room temperature..

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Enjoy:) Read More......

Vegetarian Cracker Topper Recipe ( Bite Size Party Appetizer )

Crackers topped with delicious treats are the easiest finger food appetizers for any gathering, get-together, party or special occasion. So jazz up those crackers with some new toppings, let your imagination flow. I had these yummy little bites for first time at one of my friends (Tahira)house.



I try to use all the ingredients that my daughter love so she feels like eating a treat at her snack time.You can play with the ingredients to match your taste. The preparation for these appetizer can be done ahead and stored in the refrigerator but assemble these only before the party as they might become soggy if sitting for long time on the table.

Ingredients:-

Crackers
Cheese slices(cut into round shapes)
Sun dried tomatoes
Olives cut into halves.
Sour cream
Cilantro


Procedure:-

1) Arrange the crackers on a big platter

2)Place a small piece of cheese,spoonful of sour cream ,dried tomatoes, olive and finish with a cilantro on top.

Serve immediately .

Enjoy:) Read More......

Artichoke Olive Bites ( A Vegeterian Snack With Step By Step Pictures)

Serve these awesome and addicting snack as a bite size appetizer for a party or as a meal for any time of the day. This recipe requires little bit of time but totally worth the effort and serve hot straight from the oven for the best taste.

Recipe Adapted from:- Epicurious

Ingredients:-

For the dough:-


• Active dry yeast:- 1 1/2 Tsp
• Packed light brown sugar, divided:- 2 Tbsp + 1 Tsp
• Warm water (110-115°F):- 1/4 Cup
• Warm milk (110-115°F):-1 Cup
• All-purpose flour:- 2 1/2 to 3 Cups


For the filling:-


• Shredded Cheese:- 1 Cup(approx)
• Marinated Artichoke:-1 Cup(approx)
• Olives:- 1 Cup(approx)

Procedure:-

1)Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn’t foam, start over with new yeast.)

2)In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.

3)Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary.

4)Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

5)Preheat oven to 400°F with rack in upper and lower thirds. Spray two 4-sided sheet pans with non stick spray

6)Turn out dough onto a lightly floured surface and cut into 4 equal pieces.

7)Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope.

8)Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin.

9)Gently press some cheese ,artichoke & olives in the middle of rectangle, leaving a 1/2-inch border along bottom edge.

10)Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope.

11)Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, cheese, artichoke & olives and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).

Serve warm or at room temperature...Enjoy:) Read More......