Empanadas

Empanadas are a common food amongst Latin America and the Mediterranean, which can truly be made very customizable! These Argentinian- styled empanadas aim to replicate the traditional filling flavor and consistency (yet can totally be adjusted to fit one’s personal preferences). I mean, what better time is there to try these out than quarantine? 😉

Ingredients:

  • 2 cloves garlic
  • 1 medium onion
  • 1 cube of vegetable stock
  • 1 bell pepper
  • 1/4 cup olives pitted
  • 1/4 cup raisins
  • 1-2 medium potatoes
  • 1 handful of parsley chopped
  • 1 cup tomato sauce (optional- sub for more veggie stock)
  • 1 block of firm tofu (sub for 1 cup of the cooked following; beans, lentils, chickpeas or textured vegetable protein (aka; TVP)
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • Salt and pepper (to taste)
  • 1 tbsp coconut oil (sub for plant milk or margarine)
  • 1 pack of pre-made dough (you could also make your own)

Procedure:

  1. Start by peeling and chopping your potatoes and pre-cooking them
  2. In a large pan, sautee your chopped onion and minced garlic, along with your chopped bell pepper, with some oil or water (you could also start using your vegetable stock for this- step 4)
  3. Add in your pressed and crumbled tofu (or chosen protein) and season generously with spices (by now, your onions should be translucent). If the mixture appears to be too dry, moderately add in your diluted vegetable stock (about 1 cup of water), to allow your protein to absorb it
  4. Slice you olives and add these to the mixture, along with your previously cooked potatoes.
  5. Once all ingredients are mixed up, douse them with the tomato sauce. Stir well and cover the pan to allow the mixture to simmer on low heat.
  6. A couple of minutes later (5-10), your mixture should be fragrant and thick enough to be scooped. If this is not the case, continue to stir the mixture until excess liquid has evaporated.
  7. After allowing your filling mixture to cool, grab a tablespoon and fill in your empanada discs (should only be 1-2 tablespoons). Now, fold dough in half (making sure no filling gets out) and press the borders with your fingers. For the ‘repulgue‘, you may choose the style of your choice, yet I decided to go with the traditional one (if you are unfamiliar with the repulgue technique, here is a useful tutorial to help you).
  8. After following this process until finishing the filling mixture, place your empanadas on a lined baking sheet.
  9. Heat your oven to 200° C (400° F). Now for the ‘egg’ wash, brush each empanada with some melted coconut oil or margarine, or simply some plant milk of your choice.
  10. Now, place your empanadas in the oven and cook for 15-20 minutes (or until golden-brown).
  11. Once done cooking, remove from oven and allow to cool (if storing) or serve hot!

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