Vegan Cuban Snack: “Picadillo Empanadas”

Allergens

None (gluten-free with gluten-free puff pastry)

Ingredients

• 2 cups vegan ground meat substitute
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1/4 cup raisins
• 1/4 cup sliced olives
• 1 tbsp capers
• 2 tsp ground cumin
• 1 tsp ground oregano
• Salt and pepper to taste
• 1 package vegan puff pastry sheets
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet, heat the olive oil over medium heat. Add onion, green bell pepper, and garlic, sautéing until softened.
3. Stir in ground cumin, oregano, salt, and pepper. Cook for 1 2 minutes until fragrant.
4. Add vegan ground meat substitute, breaking it up with a wooden spoon. Cook for 5 minutes, stirring occasionally.
5. Pour in tomato sauce and continue to cook for another 5 minutes, allowing the flavors to meld.
6. Remove from heat and fold in raisins, olives, and capers. Taste and adjust seasonings as needed. Set aside to cool slightly.
7. Roll out vegan puff pastry sheets on a floured surface. Cut into 3 inch rounds using a cookie cutter or the mouth of a drinking glass.
8. Place a heaping spoonful of picadillo mixture onto half of the pastry circles, leaving a border around the edges. Moisten the borders with water and fold over to create a semi circle, sealing the edges well. Crimp the edges with a fork to secure.
9. Transfer the empanadas to the prepared baking sheet, spacing them evenly apart. Bake for 20 25 minutes or until golden brown.
10. Remove from oven and allow to cool slightly before serving.

Chef’s Insight

When folding the empanada, ensure that you press the edges well to prevent the filling from spilling out during baking.

Notes

Feel free to adjust the spices and seasonings to your taste preferences.