Vegan Empanadas with Spicy Bean Filling
Empanadas, stuffed savory or sweet pastries, are among my favorite foods from Latin America. They are often stuffed with meat, and often fried, but my version is stuffed with a deliciously spicy bean filling and then baked, which makes the empanadas far healthier.
Servings: 4 empanadas
For the empanada pastry cover
- 2 cups all purpose flour
- 3 tablespoon extra virgin olive oil
- 3 tablespoon vegan butter (cold, cut into small pieces)
- Ice cold water as needed
For the filling
- 1 small red onion (finely diced)
- 2 cloves garlic (minced)
- 1 medium potato (finely diced)
- 1 cup pinto beans (or black beans, cooked or canned)
- ¼ cup raisins
- 1 teaspoon cayenne
- 1 teaspoon dried oregano
- ½ tablespoon vegetable oil
Make the empanada pastry dough
Place all the ingredients in a food processor and, with the motor running, drizzle in enough water to make a smooth dough. Do not overmoisten.
Make a ball of the dough, wrap in plastic wrap, and refrigerate for at least an hour.
Make the filling
Heat the oil in a saucepan. Add the onions. When they start to brown, add the garlic and stir another minute.
Add the potatoes, carrots, cayenne and oregano. Stir and cook until the carrots and potatoes start to soften.
Add the beans with about 1 cup of the water. Stir well and cook until the vegetables are tender enough to be mashed. Let most of the liquid evaporate and, with a potato masher, mash the filling until it has broken down but is not absolutely smooth. You want some chunks of potatoe and beans in there for texture.
Stir in the raisins. Add salt to taste, and let any remaining water evaporate before turning off the heat.
Assemble the empanadas
Roll out the dough and cut out four six-inch circles from it. You might need to reroll the scraps and roll out again to get four circles.
Slightly off-center in each circle, place 2 tablespoon of the filling. Then fold one end over so you have a half-moon shape. Press together the ends and press down with a fork to get a tight seal and decorative edge.
Place the empanadas on a baking sheet. Brush the tops with a mixure of 1 tablespoon olive oil + 1 tablespoon soy milk, and bake in a 400-degree oven for about 25-30 minutes until lightly golden-brown.
Cool until warm on a rack and then serve.
Serving: 1empanada | Calories: 647kcal | Carbohydrates: 98g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 82mg | Potassium: 1097mg | Fiber: 12g | Sugar: 3g | Vitamin A: 611IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 6mg