“Delicious Vegan Chilean Empanadas: A Cinematic and Sensory Experience”

Allergens

None

Ingredients

• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold coconut oil, solid
• 6 tablespoons ice water
• 1 cup chopped onion
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 cup black beans, cooked and mashed
• 1 cup corn kernels, canned or frozen
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lime juice
• Oil for frying

Instructions

1. In a large bowl, whisk together the flour and salt. Cut in the coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Divide into two portions, flatten into discs, wrap in plastic, and refrigerate for 30 minutes.
2. In a skillet, sauté onion and bell peppers over medium heat until softened. Add black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and stir in parsley and lime juice.
3. Preheat oil in a deep frying pan to 375°F (190°C).
4. Roll out the dough and cut into circles using a cookie cutter or glass, about 4 inches in diameter. Spoon filling onto one half of each circle, moistening the edges with water. Fold over and crimp the edges to seal.
5. Carefully lower empanadas into hot oil and fry until golden brown, about 2 3 minutes per side. Remove with a slotted spoon and place on paper towels to drain. Serve warm.

Chef’s Insight

The key to perfectly fried empanadas is maintaining the right oil temperature and not overcrowding the pan.

Notes

Feel free to adjust the spices to your liking, or add other vegetables for a more varied filling.