Empanadas are pastry pockets filled with all manner of savory foods and are a staple in the Latin world. These make a delicious potluck dish- but they freeze well too, for easy homemade dinners!
Updated: Mon, 05/13/2019 - 8:51pm
For the Dough:
- 2½ cups whole-wheat pastry flour + more for dusting
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1-2 teaspoons sea salt
- ½ cup cold vegan margarine
- ⅓ cup cold vegetable shortening
- 2 teaspoons agave or honey
- ¾ – 1 cup very cold water
For the filling
- 2 Tablespoons olive oil + more for brushing
- 1 (7-ounce) package tempeh bacon, crumbled
- 1 (15-ounce) can black beans, drained and rinsed
- 1 red pepper, seeded and minced
- 1 cup fresh or frozen corn
- 1 teaspoon each cumin, chili powder, oregano, and garlic powder
- Make the Dough: Add 2½ cups whole wheat pastry flour, all-purpose flour, baking powder and salt to a large bowl. Whisk to combine. Grate in margarine and shortening and mix with your fingers until mixture is crumbly. Stir agave into water and add water very slowly until dough forms. When dough is cohesive, turn out onto a floured work surface a large bowl and knead a few times in your hands until smooth. Add more flour if dough is sticky. Divide into four balls, wrap in plastic or waxed paper and chill in refrigerator for 20 minutes or overnight.
- To make the Filling: In a skillet heat olive oil over medium heat. Add crumbled tempeh and cook for five minutes, until tempeh begins to brown. Add beans, red pepper, corn and spices and cook until peppers soften. Turn out into a bowl and let cool slightly before handling.
- To make the Empanadas: Preheat the oven to 375º degrees and line a baking sheet with parchment paper.
- On a smooth, lightly floured surface, roll dough out to ½ cm thick. Use a drinking glass or pint jar to cut out 4-inch circles. Roll out circles into ovals, and brush generously with olive oil.
- Mound about 2 Tablespoons of tempeh mixture into center or circle, then fold circle in half, pinching dough together at seams. Poke a few holes in the top and use a fork to seal the seams. Fill all dough circles, then roll out remaining dough, and continue with remaining filling. Line empanadas onto baking sheet and brush generously with more olive oil. Bake for 25 minutes, flip each samosa and bake 10 minutes more. Serve with sour cream, salsa, or guacamole. Enjoy!