Vegan Empanadas

Updated: Oct 26, 2018


My husband and I went to Argentina on our honeymoon and discovered empanadas. I have loved this tasty morsel ever since! This recipe has more ingredients than usual but I promise it is worth it!

Ingredients

  • 2 1/4 cups unbleached all-purpose flour

  • 1 1/2 teaspoons salt

  • 1/2 cup of butter (I use Earth balance vegan butter)

  • 1 large egg (or egg replacement)

  • 1/3 cup ice water

  • 1 tablespoon distilled white vinegar

  • 1 can of black beans

  • 1 cup of mushrooms

  • 1 cup of pico de gallo

  • 1 tbsp olive oil (to brush on top of the empanadas)

To make the dough:

In a food processor add in the flour, salt, and butter. Blend until it becomes crumbly. Then in a separate bowl add in the egg (egg replacer), water, and vinegar- whisk together and then slowly add to the food processor until the dough becomes well mixed. Turn out the mixture onto a floured counter top and knead together. Then spread out the dough so it is in the shape of a rectangle and put in plastic wrap in the fridge for 1 hour. 

Clean out the processor and put in the beans, mushrooms, and pico. Mix to your desired consistency.  Pre-heat the oven to 400 degrees. Take your dough out of the fridge and spread it on top of a floured surface. Take a medium sized ball (size of your palm) and knead it out until you can add in the filling Dollop a spoonful of mixture into the dough. Then pull one side over and use a fork to press the edges together. Place the empanada on a parchment lined cookie sheet. Do this until all of the dough is gone. Then brush olive oil on the top. You can also do butter for egg to get a more golden look.

Cook in the oven for 20 minutes. Serve with your favorite malbec!


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