Vegan Chilean Brunch: Mouthwatering Chilean Vegetarian Empanadas & Fruit Salad

Allergens

Gluten, Soy (if using soy-based vegan butter)

Ingredients

• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold vegan butter, cubed
• 6 tablespoons ice water
• 1 cup cooked quinoa
• 1/2 cup diced bell peppers
• 1/4 cup chopped onions
• 1/2 cup corn kernels
• 1/2 cup black beans, drained and rinsed
• 1/4 cup raisins
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 3 tablespoons olive oil

Instructions

1. In a large bowl, whisk together flour and salt. Cut in cold vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, stirring until dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add bell peppers, onions, and cook until softened, about 5 minutes. Stir in corn, black beans, raisins, cumin, smoked paprika, salt, and pepper to taste. Cook for another 2 3 minutes until heated through. Remove from heat and set aside.
3. Preheat oven to 400°F (205°C). On a floured surface, roll out the dough into 1/8 inch thickness. Cut into circles using a 3 inch round cutter. Spoon a heaping tablespoon of filling onto one half of each circle. Moisten edges with water and fold over, sealing edges well.
4. Transfer empanadas to parchment lined baking sheets and bake for 20 25 minutes or until golden brown. Allow to cool slightly before serving.
5. Prepare the fruit salad by combining various fresh fruits such as strawberries, blueberries, kiwi, pineapple, and mango in a large bowl. Toss gently with a splash of lemon juice and a sprinkle of granulated sugar, if desired.

Chef’s Insight

Experiment with different fillings to create unique combinations of flavors and textures, while still staying true to the Chilean-inspired theme.

Notes

Feel free to add additional herbs or spices to enhance the flavor profile of both empanadas and fruit salad.