Delightful Vegan Argentinian Empanadas

Allergens

Gluten (in flour), Soy (potential in beans)

Ingredients

• 2 cups all
• purpose flour
• 1/2 cup cold vegan butter, cubed
• 1/2 tsp salt
• 4
• 6 tbsp ice water
• 1 cup chopped onions
• 1 cup diced bell peppers
• 1/2 cup corn kernels
• 1/2 cup canned black beans, rinsed and drained
• 1 tbsp tomato paste
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine flour and salt. Cut in the cold vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. In a skillet, heat olive oil over medium heat. Add onions and bell peppers cook until softened. Stir in corn, black beans, tomato paste, cumin, salt, and pepper. Cook for another 3 4 minutes. Remove from heat and stir in cilantro.
3. Preheat oven to 375°F (190°C). Divide dough into 8 pieces. Roll out each piece on a floured surface into a 6 inch circle. Place 2 3 tbsp of the vegetable mixture onto one half of each dough circle. Moisten edges with water, fold over and seal the edges. Crimp edges closed with a fork.
4. Place empanadas on a lined baking sheet, brush with a little almond milk or water, and sprinkle with a touch of salt. Bake for 20 25 minutes until golden brown. Cool slightly before serving.

Chef’s Insight

Use your fingers to quickly combine the butter into the flour for a faster prep time.

Notes

Serve with a side of chimichurri sauce for added flavor - Perfect for parties or cozy gatherings