with purchase of 75 $ and more
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.