Vegetarian Empanadas

How to make Vegetarian Empanadas.

INGREDIENTS: Makes 10-12

  • 10 – 12 empanada dough disks
  • Soy or almond milk to brush on top

For Spinach and Artichoke Empanadas:

  • 1 teaspoon olive oil
  • ¼ cup onions diced
  • 3 cloves garlic minced
  • 10 cups fresh spinach leaves loosely packed and chopped
  • ½ cup artichoke hearts chopped
  • ½ teaspoon nutmeg
  • ¼ cup parmesan cheese optional

For Spicy Black Bean Empanadas:

  • 1 teaspoon coconut oil
  • ¼ cup onions diced
  • ¼ cup red bell pepper
  • 1 jalapeno pepper diced small
  • 1 tablespoon tomato paste
  • 1 can black beans drained
  • 2 tablespoons cilantro chopped

For Corn and Cheese Empanadas:

  • 1 cup white corn
  • 1 cup queso fresco crumbled or diced small
  • ¼ cup diced green onions
  • Powdered sugar for dusting over the top optional

INSTRUCTIONS:

Make the filling:

  1. Choose the filling for your empanadas.
  2. Each recipe for filling above will make one batch of 10-12 empanadas.
  3. Make the filling using the instructions designated below for your choice.

Spinach and Artichoke:

  1. Heat oil in a skillet.
  2. When hot add onions and garlic and saute until tender.
  3. Add spinach and cook until spinach is wilted.
  4. Add the artichokes and nutmeg and cook for an additional 1-2 minutes.
  5. Remove from heat, stir in parmesan cheese and allow the mixture to cool slightly before assembling empanadas.

Spicy Black Bean:

  1. Heat oil in a skillet.
  2. When hot add onions and garlic and saute 2-3 minutes.
  3. Add jalapeno peppers and cook until all the veggies are soft.
  4. Add the tomato paste and beans and cook for an additional 1-2 minutes.
  5. Remove from heat and stir in cilantro.

Corn and Cheese:

  1. In a small bowl, mix together the corn, cheese and diced green onions.

To assemble the empanadas:

  1. Preheat the oven to 400° F.
  2. Lay the disks out on a lightly floured work surface.
  3. Place a heaping tablespoon of the filling into the center of the dough circle.
  4. Dampen the edges of the circle with water and fold in half to create a half moon shape.
  5. Use a fork to press the edges closed.
  6. Place each empanada onto a baking sheet with about 1 ½ inch of space in between.
  7. Repeat with the remaining empanada dough and filling to make all 10-12 empanadas.
  8. Brush the tops of the empanadas with plant-based milk.
  9. Place into the oven and cook for 15-20 minutes or until the pastry puffs up and golden brown.
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