Baked Vegetable & Cheese Empanadas

About This Dish

Empanadas turn up across nearly every Latin American country in some form — a folded pastry, sealed and baked or fried, filled with whatever a region does best. This version keeps the format (buttery dough, crimped half-moon, egg-washed and baked golden) and swaps in a fresh vegetable-and-cheese filling for the traditional beef and tomato.

Why It Works for a Low-FODMAP Diet

• Boomed hing and green onion tops: Enough for real flavor without a heavy dose of fructans.
• No tomato, vinegar, or citrus: The classic beef-and-tomato filling is dropped entirely rather than reworked.

Make It Your Own

• Bigger batch: The dough doubles easily — freeze unbaked empanadas on a tray, then bag them for a freezer stash.
• Shape: Traditional crimping varies by country — a simple fork-crimp works fine here.

Storage

Best fresh from the oven while the pastry is crisp.