18 empanadas
Dough
Ingredients :
60 ml (1/4 cup) canola oil
325 ml (1 1/3 cups) almond milk
1 liter + 125 ml (4 1/2 cups) gluten-free flour
1 pinch of salt
Method :
In a saucepan, pour the oil and almond milk.
Heat over low heat, whisking, without boiling.
Remove from heat and let cool until lukewarm.
In a bowl, mix the flour and salt. Make a hole in the center of the flour and pour in the liquid.
Using your hands, work the dough into a nice ball. Cover the dough and shape it into a nice ball. Cover the dough with a damp cloth until ready to use.
Note: This dough is very versatile. It can also be used as a pie crust, or for other snacks or pastries. It can also be frozen.
Farce
1 onion, finely chopped
1/3 red or green pepper, diced
2 cloves garlic, minced
10 ml (2 tsp) olive oil
540 ml (1 can) of red or black beans
2 tomatoes, diced
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground chili
2 ml (1/2 tsp) fresh or dried oregano
2ml (1/2 tsp) salt
250 ml (1 cup) frozen corn kernels
1 handful of kale, stems removed, shredded and chopped (optional)
10 ml (2 tsp) lime juice
60 ml (1/4 cup) fresh cilantro, chopped
125 ml (1/2 cup) chopped walnuts
5 ml (1 tsp) maple syrup
15ml (1 tbsp) nutritional yeast
Method :
In a frying pan, cook the onion, pepper and garlic in the oil over low heat for 3 to 4 minutes.
Add the beans, tomatoes, spices and salt and continue cooking for 5 to 7 minutes.
Add the corn, kale and lime juice and cook for another 2 to 3 minutes.
Stir in the coriander, walnuts, maple syrup and nutritional yeast.
Adjust seasoning to taste.
Salsa
Ingredients :
2 tomatoes, diced
½ Spanish onion, finely chopped
15 ml (1 tbsp) fresh coriander, chopped
60 ml (1/4 cup) chopped hazelnuts
15 ml (1 tbsp) olive oil
Salt
Cayenne pepper, to taste
Assembly :
The dough
The farce
125 ml (1/2 cup) vegan cheese
Vegan butter
Salsa
Preheat oven to 190 ° C (375 ° F).
Line two baking sheets with parchment paper.
Between two sheets of parchment paper, roll out balls of dough the size of a golf ball.
Use a 10 cm (4 inch) diameter glass as a cookie cutter to form discs.
Fill each disc with 1 tablespoon of stuffing. Add cheese if desired and gently fold the dough in half. Shape the edges to seal well.
Transfer to baking sheets. Be careful, the dough is very fragile.
Bake for 20 to 30 minutes, until the crust is golden brown. Halfway through baking, brush with a little melted vegan butter to achieve a golden brown. These empanadas can be eaten warm or at room temperature, and are even better dipped in salsa. Have fun making them into all sorts of shapes with your kids.
Note: This recipe freezes very well.
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