Wednesday, March 6, 2013

Baked Empanadas with a Spicy Black Bean and Vegetable Filling!

Hi guys,

Here are some Baked Empanadas with a Spicy Black Bean and Vegetable Filling! I included a recipe for the dough as well as the filling but you can use a pre-bought dough. Sorry for the horrible picture but I made these at night and knew they would be gone by the morning so I had to take a picture with the light I had! If any of you have any issue with the recipe just let me know and I will explain it more clearly!

- Alexis ♥

Baked Empanadas with a Spicy Black Bean and Vegetable Filling

  • 2 ½ cups flour
  • ¾ cup oil
  • ¾ cup vegan milk
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pepper to taste

Put all of the ingredients in a medium sized bowl and mix together with a wooden spoon until well combined and form into ball. Cover the dough in plastic wrap and refrigerate for 15-20 minutes.

Flour your surface with some flour and place your dough on it. Roll out the dough until it’s a 1/8 of an inch thick and then proceed to cut out (using a cup or a cookie cutter) round discs until all of your dough is gone. Depending on the size you should end up with 20-25 empanadas.

  • 1 can of beans
  • 1 cup tomato sauce
  • ½ of a small potato, chopped
  • ½ cup chopped carrots
  • ½ cup chopped assorted peppers
  • ½ an medium onion, chopped
  • 3 garlic cloves
  • 2 tablespoons flour
  • 1 tablespoon oregano
  • ½ tablespoon cumin
  • 1 teaspoon of salt
  • ½ teaspoon basil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • A pinch of cayenne pepper
  • A pinch of pepper
  • Oil for frying
  • Vegan butter for the “egg wash”

Preheat your oven to 425°F

Pre-chop all of your vegetables and set aside. Preheat a medium sized pot with oil over a medium flame and sauté the onions and garlic until translucent and then put in your vegetables and sauté for just a few minutes before adding in all of your spices, beans and tomato sauce. Bring the whole mixture to a boil and when the potatoes and carrots are fully cooked, slightly mash the mixture so it’s a chunky paste and then reduce the heat to low. Mix in your flour and mix quickly so it gets fully combined and wait until the mixture thickens. 

When you see that the liquid has reduced and the mixture has become a paste turn off the heat and let it cool.
Taking some of your empanada dough roll fill it it with a teaspoon to a ½ of a tablespoon of filling and use a little water to coat all of the edging before folding it over like you would a ravioli. Make sure the seam is completely closed up before either using a fork to crimp the edges or folding it like this: If folding like so, coat the edges with a bit more water before folding so it stick together.

When you’re done making all the empanadas, coat each one in some vegan butter and bake for 15-20 minutes, turning over halfway through until both sides are a nice golden brown. 

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