Vegan Empanadas

🛒 Ingredients

• All-purpose flour 50 g · 182 kcal
• Olive oil 13 g · 118 kcal
• Water 25 g · 0 kcal
• Onion 25 g · 10 kcal
• Garlic 2 g · 3 kcal
• Red bell pepper 25 g · 8 kcal
• Potato 33 g · 26 kcal
• Canned black beans, drained 67 g · 77 kcal
• Canned corn, drained 25 g · 21 kcal
• Frozen peas 17 g · 13 kcal
• Tomato paste 8 g · 7 kcal
• Ground cumin 0 g · 0 kcal
• Smoked paprika 0 g · 0 kcal
• Dried oregano 0 g · 0 kcal
• Vegetable broth 17 g · 2 kcal
• Plant-based milk (e.g., almond milk) 3 g · 1 kcal

👨‍🍳 Instructions

1. To make the dough, combine flour and salt in a large bowl. Gradually add olive oil and cold water, mixing until a soft, pliable dough forms.
2. Knead the dough for a few minutes, then cover it and let it rest in the refrigerator for at least 30 minutes.
3. For the filling, heat olive oil in a large skillet over medium heat. Sauté diced onion, garlic, and bell pepper until softened.
4. Add diced potato, black beans, corn, peas, tomato paste, cumin, smoked paprika, oregano, and vegetable broth. Cook, stirring occasionally, until potatoes are tender and most liquid has evaporated, about 10-15 minutes.
5. Let the filling cool completely before assembling the empanadas.
6. Preheat oven to 190°C (375°F). Lightly flour a work surface and roll out the dough to about 3mm thickness.
7. Use a round cutter (about 10-12 cm diameter) to cut out circles. Place a spoonful of cooled filling in the center of each circle.
8. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal and crimp with a fork.
9. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with plant-based milk for a golden finish.
10. Bake for 20-25 minutes, or until golden brown and cooked through. Serve warm.