Vegan Chilean Empanadas ★★★★★1 review

Serves 10-12 empanadas | Prep time: 20 mins | Cooking time: 25 mins

INGREDIENTS

Filling

• 3 large onions, chopped
• 3 garlic cloves, finely chopped
• 500g of TVP (Textured Vegetable Protein) (or use lentils or a mix of both)
• 2 tsp cumin
• 1 tsp chilli powder
• 1 Tbsp paprika
• 1 Tbsp Massel ‘Chicken’ Seasoning (it is vegan despite the name), dissolved in 3/4 cup hot water
• 2 Tbsp flour
• 1/2 cup raisins
• 1/2 cup chopped olives
• Cheezly slices (or other suitable vegan cheese like Vegusto or Tofutti would work) (optional)

Dough

• 4 cups plain flour
• 1 tsp salt
• 8 Tbsp vegetable oil
• 1 cup lukewarm to hot water
• 2 Tbsp vegan margarine (optional)

METHOD

For the Filling

1. Rehydrate TVP and set aside.

2. Cook the onions and garlic in the vegetable oil until softened. Add the TVP, cumin, chilli powder, paprika, diluted ‘chicken’ seasoning, and salt and pepper to taste.

3. Cook the TVP, stirring regularly. Add the flour and continue to cook for 3-5 minutes more.

4. Remove the filling mixture and let cool.

5. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 5mm (about 1/4 in) thick. Add 1 tablespoon of the filling, a few raisins and some chopped olives, and an optional slice of Cheezly to the middle of the circle.

6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.

7. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

8. Remember to perforate the empanada with a fork so they don’t expand too much.

9. Bake at 180C/356F for 18-20 minutes, or lightly golden brown.

For the Dough

1. Place flour in mixing bowl.

2. In a separate bowl mix water, salt, oil and margarine, then add to the flour until a workable dough is formed.

3. Flour your bench well and roll out the dough into about 5mm thickness.

Notes: For fried empanadas use 50% plain flour and 50% self-raising flour. Also, the dough will be a little bit thinner than the baked empanadas.