Scrumptious Vegan Argentinian Brunch Feast: Empanada de Choclo and Spicy Tomato Jam

Allergens

Gluten, Soy (depending on the spicy tomato jam used)

Ingredients

• 2 cups sweet corn kernels, fresh or frozen 1 cup diced bell peppers (mix of colors) 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegan cheese, shredded 3 cups all
• purpose flour 1 tsp salt 1/4 tsp ground black pepper 1/4 tsp smoked paprika 1/4 cup vegan butter, cold and cubed 6
• 8 tbsp ice
• cold water 2 cups spicy tomato jam (store
• bought or homemade)

Instructions

1. Prepare the filling by heating olive oil in a pan over medium heat. Sauté onions, garlic, and bell peppers until softened. Add sweet corn kernels and cook for 3 more minutes. Season with salt, pepper, and smoked paprika. Remove from heat and let it cool.
2. In a large bowl, mix flour, salt, and black pepper. Cut in cold vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice cold water to form a dough, then shape into a flat disk and wrap in plastic wrap. Chill for 30 minutes.
3. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
4. Roll out the chilled dough on a lightly floured surface and cut into 8 circles using a cookie cutter or glass.
5. Place a spoonful of the cooled corn mixture on each circle, top with vegan cheese, and fold over to form half moons. Seal the edges and crimp them tightly with a fork. Transfer empanadas onto the prepared baking sheet.
6. Bake for 20 25 minutes or until golden brown. Remove from oven and let cool slightly.
7. Serve warm empanadas topped with spicy tomato jam on individual plates, garnishing with fresh cilantro if desired.

Chef’s Insight

Don't overfill the empanadas, as this will make them difficult to seal and crimp properly.

Notes

Use high-quality, fresh ingredients for the best results.