Delectable Vegan Chilean Empanada – A Heavenly Fusion of Flavors

Allergens

Gluten (in non-vegan recipe), Coconut, Soy (in vegan cheese)

Ingredients

• 2 cups all
• purpose flour (for vegan
• friendly option)
• 1/2 cup cold coconut oil, solid
• 1/2 teaspoon salt
• 1/3 cup ice
• cold water
• 1 cup diced vegetables of choice (e.g., bell peppers, onions, mushrooms)
• 1 cup cooked quinoa or rice
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt, or to taste
• 1 cup vegan cheese, shredded (e.g., Daiya brand)

Instructions

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice cold water to the mixture, stirring until it forms a dough. Wrap in plastic wrap and refrigerate for 30 minutes.
4. In a separate bowl, mix together the diced vegetables, cooked quinoa or rice, cilantro, cumin, smoked paprika, black pepper, and salt to taste.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Divide the dough into 8 equal portions and roll out each portion into a thin circle.
7. Place a spoonful of the vegetable mixture onto one half of each dough circle, top with shredded vegan cheese, and fold the other half over to form a semi circle. Seal the edges by pinching them together.
8. Transfer the empanadas to the prepared baking sheet, leaving space between them.
9. Bake for 25 minutes or until golden brown. Cool on a wire rack before serving.

Chef’s Insight

To achieve the perfect flakiness, keep your dough cold and handle it as little as possible.

Notes

Adjust cooking time depending on the size and thickness of the empanadas.