Vegan Argentinian Empanada Trio: Chickpea Curry, Spinach & Mushroom, and Sweet Corn Potato

Allergens

None

Ingredients

• For Chickpea Curry Empanada:
• 2 cups chickpeas, cooked and mashed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste For Spinach & Mushroom Empanada:
• 3 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1 medium onion, diced
• 1/4 cup vegetable broth
• Salt and pepper, to taste For Sweet Corn Potato Empanada:
• 2 cups sweet corn kernels
• 2 large potatoes, boiled and mashed
• 1/2 teaspoon cinnamon
• 1/4 cup sugar
• Salt and pepper, to taste For Pastry Dough:
• 2 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 teaspoon salt
• 6
• 8 tablespoons ice water

Instructions

1. Prepare each filling separately by sautéing the vegetables and mixing with cooked chickpeas, spinach, mushrooms, sweet corn, and mashed potatoes. Season each mixture according to ingredients list. Combine flour, butter, and salt in a large bowl. Use a pastry cutter or your fingers to blend until the mixture forms coarse crumbs. Gradually add ice water until the dough comes together. Wrap and chill for 30 minutes. Preheat oven to 400°F (205°C). Roll out dough thinly, then cut into circles. Fill each with a spoonful of filling, fold over, and crimp edges closed. Arrange empanadas on a parchment lined baking sheet and bake for 18 20 minutes until golden brown.

Chef’s Insight

To achieve the perfect flaky crust, be sure to keep your butter cold and work quickly when preparing the dough.

Notes

For a gluten-free option, replace all-purpose flour with a gluten-free blend.