Dough:
- 4 1/2 cup gluten-free flour
- 1 1/3 cup almond milk
- 1/4 cup canola oil
- A pinch of sea salt
Filling:
- 2 tsp olive oil
- 1 finely chopped onion
- 1/2 red or green bell pepper
- 2 garlic cloves
- 1 can of red or black beans
- 2 diced tomatoes
- 1 tsp maple syrup
- 1 tsp ground cumin
- 1 tsp of ground chili
- 1/2 tsp salt
- 1/2 tsp oregano
- 1 cup frozen corn
- 1 handful of kale (without the stem) shredded and chopped (optional)
- 2 tsp lime juice
- 1/4 cup chopped cilantro
- 1/2 cup walnuts
- 1 tbsp nutritional yeast
- 1/2 cup vegan mozarella cheese (or cheese of your choice)
Prepare the filling:
Cook the onion, bell pepper and garlic in oil over low heat.
Add beans, tomatoes and spices and cook for 5-7 minutes.
Add the corn, kale, and lime juice and cook for 2-3 minutes.
Stir in the cilantro, walnuts, maple syrup and nutritional yeast. Adjust seasoning if needed.
Fill the empanadas:
Preheat oven to 375o F.
Line 2 cookie sheets with parchment paper.
Divide dough into balls (golf ball size).
Place dough between 2 sheets of parchment paper and press. Use a 4-inch diameter glass as a cookie cutter.
Fill disks with a tablespoon of filling and gently fold in half.
Add cheese (optional).
Seal the edges with your favorite technique.
Carefully transfer the empanadas on cookie sheets. The dough is very delicate, it is normal.
Bake 20-30 minutes, until the crust is golden brown.
Halfway through, brush with melted vegan butter for a beautiful golden crust.
You can eat them warm or at room temperature. Have fun making all kinds of shapes with your children.
They freeze well too.
