Veggie Empanadas

Veggie Empanadas

(Vegan options also given)

*The dough recipe is for Brazilian empadinhas which are very similar, they are baked in muffin tins so they are shaped differently and the dough is a bit more flaky than traditional empanada dough.*

Empanada Dough:

2 1/2 C. flour

1/4 C. butter (Earth Balance)

1/4 C. shortening 

1/2 tsp. salt

3 egg yolks (2 Tbsp. ground flax seeds + 3 Tbsp. water)

1/4 C. whole milk (almond milk)

1 egg, beaten (olive oil)

1. Melt butter and shortening together in medium bowl.

2. Add flour and mix until crumbly.

3. Mix salt with 1 Tbsp water in a separate bowl then add, along with egg yolks. Fold into flour mixture then add milk and mix in. Mix well and shape into a ball. Cover and set aside for 1 hour or wrap tightly with plastic wrap and refrigerate up to 24 hours (let sit at room temperature 30-60 minutes before rolling out).

*I use this time to make the filling (see below).*

**Preheat oven to 350 F.**

4. Roll out dough on a clean, floured surface to 1/8-1/4" thickness. Set out a small bowl or cup of water and cut circles (I use a cup or my biscuit cutters) about 3-4" in diameter. Then, roll the circles a bit more into ovals (see picture below). Add a spoonful of filling to the middle of each circle, dampen edges with water, fold over, press and seal edges. Place on baking sheets.

5. Brush with beaten egg (or olive oil). Bake for 20-30 minutes until golden. Let cool at least 5-10 minutes before serving.

-Makes about 8 empanadas

Filling Ideas (more below):
1-2 potatoes, peeled
1/4 onion, finely chopped
1-2 cloves garlic, finely minced
1 can black beans, drained & rinsed
1/2 C. frozen corn
1 C. spinach, torn
1/4-1/3 C. salsa
1 hard boiled egg, peeled & diced

1. Cook potato with onion, garlic, and a bit of olive oil in a large pan, season with salt, pepper, chili powder, paprika (or whatever taco seasoning you prefer). Add remaining ingredients and cook until warm and spinach is wilted.

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8 oz. washed & sliced mushrooms
1/2 C. chopped olives
1-2 cloves garlic, finely minced
1/2 onion, finely chopped
1-2 C. baby spinach

1. Saute all together in pan with olive oil until mushrooms are tender.

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1 can black beans, drained & rinsed
1/2 C. corn
1/3 C. raisins
1 bell pepper, chopped (and cooked until tender)
1/2 C. cooked quinoa or rice

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1 recipe garlic rice
1 can bean, drained & rinsed
1/2 avocado, peeled & diced
1 hard boiled egg, peeled & diced

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