Yum as! Empanadas are usually filled with meat, but these are substantial and great. You could try a spinach and vegan ricotta filling too.
3 cups flour
1 tbsp baking powder
125g vegetable shortening, softened and chopped
1 tbsp dairy-free yoghurt, combined with 1 tsp cornflour and 1/2 tsp baking powder
3/4 cup vegetable stock
Plant-based milk, for glazing
3 cloves garlic, diced
1 onion, roughly chopped
1 tbsp ground paprika
1 tbsp ground cumin
1 tsp ground turmeric
2 tbsp chopped coriander
1 can lentils, drained
1/2 can chickpeas, drained (reserve liquid for vegan meringues!)
1 small carrot, grated
1 cup vegetable stock
250g chopped tomatoes
Salt, pepper and sugar, to taste
Drizzle a little cooking oil in a saucepan and set to medium-high. Add onion and fry until softened; add garlic and continue to fry until golden. Add vegetables and spices and fry until softened and aromatic.
Pour in stock and tomatoes, bring to the boil and then reduce heat to low. Simmer for 30 minutes or until tender, flavoursome and very thick. Transfer to a bowl and refrigerate to cool.
To start on the dough, combine flour and baking powder together in a large bowl. Rub vegetable shortening in with fingers until the mixture resembles breadcrumbs.
Combine yoghurt mixture and stock and whisk until well-combined. Add to dry ingredients and stir until combined, then bring together with hands and knead to form a dough. Wrap dough in cling wrap and refrigerate for 30 minutes.
Once dough has rested, roll out on a flour-dusted surface until 2mm thick (mine are a bit thick tbh). Cut 10cm-diameter thick discs out and place a tablespoon of chilled filling in the centre of each. Brush disc edges with water then fold in half, crimping the edges to seal filling inside. Repeat with the rest of the discs.
Preheat oven to 200*C.
Brush each uncooked empanada with a little plant-based milk and bake for 20 minutes or until crispy and golden.
Serve with some hot sauce, or maybe some vegan mayo or chipotle sauce – check back for recipes 🙌
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