Dinner
Dinner

Empanadas with Chipotle Seitan

Level
Intermediate
Prep
25 minutes
Cook
40 minutes
Servings
Makes 4 to 6 servings
ARGENTINE EMPANADAS, VEGAN STYLE!

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

  • 1 teaspoon coconut oil or canola oil
  • 1/2 teaspoon cumin seed
  • 4 cloves garlic, minced
  • 1 small red onion, diced
  • 1 small red bell pepper, diced
  • 1/2 small jalapeño, diced
  • 1/3 cup frozen or fresh corn
  • 1/4 cup raisins
  • 1 package (8 ounces) SWEET EARTH Enlightened Foods Ground Chipotle Style Seitan
  • 1 teaspoon Italian dry herb mixture
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • 1 package (14 ounces) frozen store-bought empanada dough discs, defrosted
  • 3 tablespoons olive oil

MAKE IT

Step 1
Heat coconut oil over medium heat in a sauté pan. Allow to melt. Add cumin seeds and garlic and sauté for 2-3 mins. Add diced red onion. Saute for another 2-3 minutes. Add red bell pepper, jalapeño and corn. Saute until onions are translucent. Add raisins, seitan, Italian herb mix and cayenne and sauté on medium for another 5 minutes. Turn to low and allow to simmer for an additional 3 minutes.
Step 2
Adjust oven racks to upper middle and lower-middle positions, place 1 baking sheet on the upper middle rack (or one on each rack if doing a larger batch and you need two baking sheets) and heat oven to 425° F.
Step 3
Place filling evenly into empanada dough discs. Brush edges of dough round with water using your finger and fold dough over filling. Press edges to seal and use a fork or the repulgues method for various sealing patterns. These folded and sealed empanadas can be saved for up to 2 days in the refrigerator if wrapped tightly in plastic.
Step 4
Once the baking sheet reaches temperature in the oven, drizzle 2 tablespoons of olive oil on the hot baking sheet and return to the oven for 2 minutes. Be careful not to burn the oil here by leaving it in too long. Brush the empanadas with the remaining tablespoon of olive oil and place on the baking sheet. Bake for 25-30 minutes, switching and rotating the baking sheet halfway through the cooking. They should be well browned and crisp. Let empanadas cool on wire rack for 10 minutes and serve.
Step 5
ENJOY 🙂