Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely chopped
- 1 small carrot, grated or finely chopped
- 1 cup cooked black beans (or kidney beans, pinto beans, etc.)
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground turmeric (optional)
- 1/4 teaspoon chili powder (optional, for some heat)
- Salt and pepper, to taste
- 1 tablespoon tomato paste
- 2 tablespoons fresh cilantro (optional)
- 1-2 tablespoons lime juice (optional for extra freshness)
For the Dough:
- 2 1/2 cups all-purpose flour (use gluten-free flour for a gluten-free version)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup olive oil (or vegetable oil)
- 1/2 cup cold water (adjust as needed)
- 1 tablespoon apple cider vinegar (or lemon juice)
For Baking:
- Olive oil or non-dairy milk, for brushing the empanadas (for a golden finish)
Instructions:
1. Make the Dough:
- In a large bowl, combine the flour, salt, and baking powder.
- Add the olive oil, water, and apple cider vinegar. Stir until the dough begins to come together.
- Knead the dough on a floured surface for about 3-5 minutes until it’s smooth and elastic. If the dough is too dry, add a little more water, 1 tablespoon at a time. If it’s too wet, add a bit more flour.
- Once kneaded, cover the dough with a damp cloth or plastic wrap and let it rest for 20-30 minutes.
2. Prepare the Filling:
- In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the red bell pepper and carrot, and cook for another 3-4 minutes, until the vegetables start to soften.
- Stir in the black beans, corn, cumin, paprika, turmeric, chili powder, and a pinch of salt and pepper. Let the mixture cook for about 5 minutes, stirring occasionally.
- Add the tomato paste and stir to combine. If the mixture is too dry, add a little water to loosen it up.
- Remove from heat and stir in the cilantro and lime juice (optional). Let the filling cool down slightly while you prepare the dough.
3. Assemble the Empanadas:
- Preheat your oven to 375°F (190°C) if you’re baking them.
- Roll the dough out on a floured surface to about 1/8 inch thickness. Use a round cutter (a glass or a bowl) to cut circles, about 4-6 inches in diameter.
- Place a spoonful of the filling in the center of each dough circle. Be careful not to overfill, as the dough needs to seal properly.
- Fold the dough in half to cover the filling, creating a half-moon shape. Use a fork to press the edges together and seal them.
- If you prefer, you can also crimp the edges with your fingers for a more decorative look.
4. Bake or Fry:
To Bake:
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil or non-dairy milk for a golden finish.
- Bake for 20-25 minutes, or until golden brown and crispy.
To Fry:
- Heat about 1-2 inches of oil in a deep pan or skillet over medium heat.
- Carefully fry the empanadas for about 2-3 minutes on each side, or until golden and crispy. Use tongs to flip them carefully.
- Once fried, place the empanadas on paper towels to drain excess oil.
5. Serve:
- Serve the vegan empanadas hot with your favorite dipping sauce, such as salsa, guacamole, or a vegan sour cream.
Tips:
- Fillings: Feel free to get creative with your fillings. You can use sautéed mushrooms, potatoes, spinach, or a mix of beans and veggies.
- Gluten-free dough: If you want to make gluten-free empanadas, use a gluten-free all-purpose flour blend. You might need to adjust the liquid amount slightly.
- Make ahead: You can prepare the empanadas and freeze them before baking or frying. Simply freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. When ready to cook, bake or fry them directly from the freezer (add a few extra minutes to the cooking time).
These Vegan Empanadas are a crowd-pleaser, full of flavor, and perfect for any occasion. Enjoy your crispy, savory treats! 🌱
