Dinner
Dinner

Empanadas with Awesome Grounds

Empanadas with Awesome Grounds
Level
Intermediate
Prep 
25 min
Cook 
40 min
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
  • 8 ounces SWEET EARTH Enlightened Foods Awesome Grounds
  • 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, Awesome Grounds, 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 🙂
To Make Your Own Empanada Dough:
Pulse 1 cup all-purpose flour, 1/2 cup masa harina, 1 1/2 teaspoons sugar and 1 teaspoon salt in a food processor until combined, about 2-4 pulses. Add 6 tablespoons chilled and cubed unsalted or vegan butter and process until dough resembles wet sand, about 10 seconds. Add remaining ½ cup of all-purpose flour and pulse until mixture is evenly distributed around the bowl. Empty mixture into round bowl. Sprinkle 1/2 cup cold vodka or tequila and 1/4 cup cold water over mixture. Using hands, mix dough until it forms tacky mass and sticks together. Divide dough in half, then divide each half into 3 equal pieces. Transfer dough pieces to a plate, cover with plastic wrap and allow to firm in the refrigerator, about 45 minutes or up to 2 days.