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Soft Baked Vegetable and Amaranth Empanadas
Original recipe: 6 servings · Prep: 20 min · Cook: 25 min · Total: 45 min
By TinyTummyTreats Editorial TeamPublished May 3, 2026 | Updated May 11, 2026
Latin American-Inspired
45 mins
easy-to-makevegetable-basedsoft-texturequick-preplunchbox-friendlyfinger-food-friendlybalanced-nutritionsuitable-for-12-monthsmake-aheadbudget-friendly
Soft Baked Vegetable and Amaranth Empanadas with measured ingredients, 45-minute timing, 6-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
20 min
Cook
25 min
Total
45 min
Servings
6
Difficulty
easy
Cuisine
Latin American-Inspired
Ingredients
Servings
6
- 1/2 cup amaranth
- 1 1/2 cups water
- 1 medium carrot
- 1/2 medium zucchini
- 1/2 small red bell pepper
- 1/4 small yellow onion
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- a pinch salt
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/4 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
-
Rinse amaranth under cold water. Combine with 1 1/2 cups water in a saucepan. Bring to boil, reduce heat, cover, and simmer 20 minutes until water is absorbed and grains are tender. Fluff with a fork and set aside to cool.
-
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion for 2–3 minutes until translucent and soft.
-
Add grated carrot, zucchini, and diced red bell pepper to the skillet. Cook 5 minutes, stirring occasionally, until vegetables are soft and excess moisture evaporates.
-
Stir in cooked amaranth, ground cumin, smoked paprika, and optional salt. Mix well and cook 2 minutes more to integrate flavors. Remove from heat and allow filling to cool completely.
-
In a medium bowl, whisk whole wheat flour and baking powder.
-
Add unsweetened applesauce and dairy-free milk. Stir until dough begins to form. Knead gently until soft, pliable dough forms; adjust with small amounts of flour or milk as needed.
-
Divide dough into 12 equal pieces. Roll each ball into a 3–4 inch circle on a lightly floured surface.
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Place about 1 tablespoon of the cooled vegetable and amaranth filling in the center of each dough circle.
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Fold dough over filling, forming a half-moon. Press edges firmly, then crimp with a fork to seal.
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Place empanadas on the baking sheet. Lightly brush tops with olive oil to enhance golden color and soft texture.
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Bake 20–22 minutes until empanadas are lightly golden but remain soft.
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Remove from oven and cool to a safe, lukewarm temperature before serving toddlers.
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Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 1 month. Reheat gently before serving.
Frequently Asked Questions
- Can I make Soft Baked Vegetable and Amaranth Empanadas ahead?
- Yes. Prepare the recipe ahead, cool it completely, and store portions airtight so they are ready for quick toddler snacks or meals.
- How do I keep the texture toddler-friendly?
- Keep pieces or spoonfuls small, avoid overcooking, and serve with a soft side if the texture feels dry or sticky for your child's chewing stage.
- Can ingredients be swapped for allergies?
- Yes. Use safe substitutes for your child's needs and check labels for common cross-contact risks before serving.
- What should I serve with it?
- Pair it with a protein, soft fruit, or cooked vegetable to make the snack or meal more balanced for little appetites.
Ingredient Replacements
- cup amaranth: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cups water: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- medium carrot: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- medium zucchini: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- small red bell pepper: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
Storage
Cool Soft Baked Vegetable and Amaranth Empanadas completely, then store portions in an airtight container in the refrigerator for up to 3 days. Freeze extras when practical, thaw before serving, and reheat gently only when a warmer, softer bite is helpful.
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