Source: https://handletheheat.com/vegetarian-empanadas/#wprm-recipe-container-52700
Makes 14 empanadas (slightly modified by Aimee)
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Ingredients
For the Dough: (needs to be refrigerated 2 hours)
- 1 cup water
- 1 1/2 sticks vegan butter
- 2 3/4 cups all-purpose flour
- 2 teaspoons salt
- 1/2 tsp paprika
- 1 cup water
- 1 1/2 sticks vegan butter
- 2 3/4 cups all-purpose flour
- 2 teaspoons salt
- 1/2 tsp paprika
For the Vegetable Filling:
- 2 tablespoons olive oil plus extra
1 small russet potato, peeled & finely diced- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 red bell pepper, cored, seeded, and diced
- 1/2 cup finely chopped mushrooms
- 1 can (15.5 ounces) corn
- 1 can (15.5 ounces) black beans
- 1 teaspoon salt
- 1/2 teaspoon paprika plus extra to sprinkle
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground chili powder
- garlic salt to sprinkle
- 1/2 cup shredded vegan cheddar, optional
Salsa, vegan sour cream, or other dipping sauce
- 2 tablespoons olive oil plus extra
1 small russet potato, peeled & finely diced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 red bell pepper, cored, seeded, and diced
- 1/2 cup finely chopped mushrooms
- 1 can (15.5 ounces) corn
- 1 can (15.5 ounces) black beans
- 1 teaspoon salt
- 1/2 teaspoon paprika plus extra to sprinkle
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground chili powder
- garlic salt to sprinkle
- 1/2 cup shredded vegan cheddar, optional
Salsa, vegan sour cream, or other dipping sauce
Instructions
For the dough:
- In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
- Preheat the oven to 400°F & spray baking sheet with oil.
- In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
- Preheat the oven to 400°F & spray baking sheet with oil.
For the filling:
1. Boil diced potato until fork tender; drain & set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, red pepper, jalapeño & mushrooms. Once fragrant, add corn, black beans, potato and seasonings. Sauté for about 2 minutes, or until heated through.
To assemble:
- Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Sprinkle lightly with cheese, if using. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
- Place empanadas onto the prepared baking sheet. Brush the empanadas with oil. Sprinkle with a little garlic salt & paprika.
- Bake empanadas until golden brown, about 10 minutes per side. Serve warm with dipping sauce.
- Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.
- Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Sprinkle lightly with cheese, if using. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
- Place empanadas onto the prepared baking sheet. Brush the empanadas with oil. Sprinkle with a little garlic salt & paprika.
- Bake empanadas until golden brown, about 10 minutes per side. Serve warm with dipping sauce.
- Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.
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